I love this recipe in that it gives me the basic time and how much I need of what. I'm a cook that almost always adds stuff to a recipe.
1; use yellow mustard to "glue" on the salt. Truly, you will not taste it. I've always made it this way. I found this tip on another recipe, but their cooking time wasn't very good.
I slice up fresh garlic and then cut slits into the fat of the steaks and slide them in there. Rub with montreal steak seasoning and let stand at room temp. till it's no longer as cold. Rub with mustard and then the salt. Truly, promise, you won't taste any mustard!!! I do let it set for 20-30 mins, but it's important that it's covered with foil and in a warm place or it will grow cold and that makes me sad. The size roast you want is typically 1 bone per 2 adults.
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I love this recipe in that it gives me the basic time and how much I need of what. I'm a cook...