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Do yourself a favour and order 1/2 or a full kilo of the ribs before the steak, the meat falls off the bone before you get it to your mouth, dont even have to chew it, just suck off the the bone and swallow.
Do yourself a favour and order 1/2 or a full kilo of the ribs before the steak, the meat falls off the bone before you get it to your mouth, dont even have to chew it, just suck off the the bone and swallow.
It's a small place, b/w the Lotus Bar and the bridge, across the road from the Sth Yarra train station
If you see an ambulance there tonight, that'll be me being taken away with a heart attack.
Is Vlados still open? Thought he shut his doors.
Always loved the way he presented the cuts, covered in blood like he just slaughtered the cow with a butter knife, "diz one good fuken".......LOL
Is Vlados still open? Thought he shut his doors.
Always loved the way he presented the cuts, covered in blood like he just slaughtered the cow with a butter knife, "diz one good fuken".......LOL
Thick (New York) cut, well-salted with large chunks of rock salt a couple hours beforehand and left to warm to room temp.
Rinse and pat dry, brush oil on (and herbs if desired. Pepper alone lets the flavors shine on their own but there's something to be said for garlic/oregano/parsley flakes).
Heavy cast iron pan, as hot as it will get., flip as much as I feel like until delicious Maillard has formed a brown crust.
Finish in the oven at 250°C until it's rare rather than blue and leave for ten minutes to rest with a thick pat of Danish butter on top before eating.
Cook mushrooms in the juices/butter in the meantime.