Quote:
Originally Posted by Bill86
Nonsense...all red meat is supposed to be bloody.
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This.
I have yet to find any cook or restaurant that can duplicate exactly the way one particular tavern I go to does them. They are out of this world, and they look very similar to the picture you posted.
From talking with the owner/cook, use 80% lean coarsely ground sirloin. Pack it very tightly, salt, pepper, and throw it on the grill over high heat for a short period of time. Very juicy, very flavorful.