bosstrabs
Depends on the cut. Rib-eye is my favourite cut, and if cooking at home, I cook to medium to let the fat caramelise. I dry brine all steaks before cooking. A good covering of salt about 4-5 hours before cooking, then brush it off. Obvs don’t add any more. I only add pepper after cooking, or I find it burns in the heat needed to get a really good sear on the steak. Preference is to cook on the BBQ, but can still get a good result pan-frying when the weather’s not up to outdoors. If cooking for two, highly recommend getting one big steak, and cooking whole, then slicing. And for fuck’s sake - rest the thing after you’ve cooked it. Minimum of 5 minutes.
I just can’t get on with fillet. Not enough fat to give it decent flavour IMO.
RichM And generally go for cheaper cuts like flat iron, bavette or onglet, and then a sirlion.
This is an incredibly solid strategy. Hangar/onglet, flank and skirt are brilliant cuts to BBQ, if you’re careful not to take them past medium rare.
RichM Save the rib eye for when I’m eating steak out
Why would ya do that? Mrs Rich not keen? Or worried about not cooking it the way you want?
