Lannie
Well-known member
Huh. I took some pictures of some steaks we just got back from the butcher, but didn't think to take one of the inside. Maybe this will do for now, and if I have some more before the end of the month, I'll remember to cut it open and THEN take a pic. (These are all 1.5" cut, which I like best, and they cook up nice and crusty on the outside, deep pink on the inside, YUM!)