Desktop User2
kiwifarms.net
- Joined
- May 25, 2020
When you cook a contre-filet rare, that membrane on top always looks disgusting because it´s raw. I prefer entrecôte but if you have to use that cut, you always throw that part away if you are portioning the steak after cooking. Or you can sous vide.I don't know maybe, but that steak looks seriously unnapetizing and I don't think it's just the light.
It looks like someone wiped their ass with it then washed it off in the creek.