[Sca-cooks] carbonadoes

Dragon dragon at crimson-dragon.com
Wed Jul 23 08:55:34 PDT 2008

Stefan li Rous wrote:

>What's a "black-and-blue" porterhouse steak? Somehow, beating the
>live steer until it is black-and-blue doesn't seem like the right
>thing to do and the adrenaline would likely have an adverse effect...
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It is a thick cut steak, usually from the loin portion of the animal, 
that is seared over very high heat so that the outside is heavily 
caramelized (or even slightly charred) and the center is still red or even raw.

It's quite delicious served with a really good Balsamico to dip it in.


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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