The secret to grilling amazing chuletones de vaca
I simply finished a supper featuring some amazing chuletones de vaca , and honestly, there is absolutely nothing that compares to that first, salty, melt-in-your-mouth bite of a perfectly seared rib steak. In case you've ever seated down at the traditional Spanish steakhouse, you know the character. There's a dense slab of meat, usually still sizzling on a hot ceramic plate, smelling such as woodsmoke and made fat. It's a religious experience regarding meat lovers, and once you've had a good one, those flimsy supermarket steaks just won't cut it any longer. ...