Terrible sear, you should strive for a even sear and avoid grill marks. The grill marks tend to be a bit burned and the flesh in-between has literally no sear on it.
Sometimes it’s preferred to not overload your palate with so many seasonings on just one piece of meat. In restaurants they balance the meat with the flavored sides and and allow the flavor and quality of the meat to speak for itself.
That sounds just about right. Garlic butter makes it that much tastier
That's the way to go. Salt and pepper is all one needs, after it is cooked. It comes from the salty ocean
Terrible sear, you should strive for a even sear and avoid grill marks. The grill marks tend to be a bit burned and the flesh in-between has literally no sear on it.
What?? That is why they call it a "sword fish steak." It is grilled.
No seasoning
Salt and pepper are both seasoning but I see your point
I put more seasoning on 1 steak than he did on the entire batch 😂
What seasoning good on swordfish? Making some tonight
@@ExpertAssass1ndo how you would salmon if you in a rush, otherwise S&P and a glaze of some sort
Sometimes it’s preferred to not overload your palate with so many seasonings on just one piece of meat. In restaurants they balance the meat with the flavored sides and and allow the flavor and quality of the meat to speak for itself.