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The Meat Club

Words by #sgfoodie Lace Zhang: This is too simple to constitute a recipe. More of a technique or a suggestion. You basically take a hunk of meat, sear the bejeezus out of it, flip it over, then baste it with butter. You can add any herbs or aromatics you’d like into the butter to infuse it. If you’re into thermometers and that sort of thing, medium rare should read 52 degrees celcius. If, like me, your reflexes aren’t fast enough, just base it on instincts and pray for the best.

Angus Ribeye Steaks (Scotch Fillet) – 2 pcs

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