May be a problem of getting used to the flavor. May be the variety and quality of the beef and the fat. But i don't render the fat. I get a piece of fat and pass it over the hot irons using a fork. Idem on the grill pan. Then, there goes the steak. I tried many methods and the worst was the butter basting so usual in top restaurantes outside Argentina.
11/2/14 at 12:54pm