You're a Bunch of Factors

Posted: **Tue Apr 20, 2010 12:43 am**

This is from ages ago, but eh

Rib eye on the bone, 700gms.

Pan fried for a minute and a bit each side, the in the oven for 20 minutes.

I have had bigger as well, but haven't taken photos.

Posted: **Tue Apr 20, 2010 12:52 am**

David wrote:I have had bigger as well, but haven't taken photos.

thats's what she said.

I should do a documented trip tomorrow on how to make toast.

Posted: **Tue Apr 20, 2010 12:54 am**

Damn Dave, I know first hand you know how to cook a steak! Nice job!

Posted: **Tue Apr 20, 2010 12:59 am**

So no one wants my moroccan lamb , beef or chicken "bok bok,s" ok

you,ll come too see my ways

may your next roast lamb turn out to be mutton

Posted: **Tue Apr 20, 2010 1:01 am**

Don't ask 'em Harpy, just post it mate!

Posted: **Tue Apr 20, 2010 1:05 am**

tommorrow we prepair the cat sorry Lamb

Posted: **Tue Apr 20, 2010 1:10 am**

needs this.....

Posted: **Tue Apr 20, 2010 1:37 am**

No thanks Bruce probably taste like
your avatar "paper like"
Thats not a sauce :evil:

Beerenberg hot chillie sauce now thats a sauce with great taste

Posted: **Tue Apr 20, 2010 11:26 am**

You'd really have tomato sauce with a steak that good?

Posted: **Tue Apr 20, 2010 11:59 am**

What a nice piece of meat you have there David.
(yes, that was meant to be filled with innuendo!!)

Megasteak