I've gone back to the 80/85%. Anything with less fat is too dry. And it's not like I do it often, so I'm not clogging my arteries.Lately I've been using 90/10 ground beef and blasting them in a super-hot skillet for 1 minute on each side and a dash seasoned salt.
Bloody, but not cold!
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Had a bad experience there (before it was Bradfords), so I don't really think of going there. I need to go visit them again. Thanx for the reminder.Bradfords has fresh ground sirloin and it can’t be beat.