Choices aren’t really the best in India, so it’s nearly always fillet, medium. Salt, pepper, garlic powder. Mushroom sauce on the side, French fries, steamed veggies (cauliflower, broccoli, carrots), and a chunk of goat cheese or feta. Not averse to a fried egg either. Sometimes I’ll marinate it in a bulgogi sauce.

Abroad, nearly always tbone, medium. But don’t mind a rib eye either.

vinnyt77 I find the other steaks easier to cook as they are much quicker and as I get the coals searing hot it’s more difficult to manage the ribeye being medium and the fat to melt a bit. Often end up overdoing it. So leave it to the pros at a decent steak restaurant. Plus I do love a sirloin on the bbq

    Is anyone managing to cook a steak without sounding like a complete wanker?

      Smallman1 do you stick it in the microwave for 10 mins then have it with Tommy k and spaghetti hoops?

        I only eat steak out Rich.

        Not only is that not a euphemism, it also manages to make me sound like a complete wanker.

        You couldn’t make it up if you tried!

          Going out to Rodney bays finest steakhouse tomorrow evening. Hold tight etc

          I like a ribeye medium rare.

          I’ve been cooking them in the pizza oven on an iron skillet in there. And yes. Testing is key.

            I do Bens, am doing duck breast in sweet soy, garlic and ginger served on a bed of rice noodles later.

            This is Heston Blumenthal signing out.

              benson I like a ribeye medium rare.

              Meant to be cooked medium, Bens. The fat melting massively improves the flavour. It’s an actual rule.

                Going to Bare Grills in Bath soon, £60 all you can eat platter please

                Ribeye for me too. Quick flash in the pan with some thyme, garlic and butter then finish in the oven. Rest for 5 mins min. Serve with a horseradish/ wasabi sauce.

                Fillet.
                Cut 2″ thick.
                Reverse seared. 100ºc for 30-40 mins.
                Then fry in butter for 30-60 seconds a side till it caramelises.

                Peppercorn sauce.

                  gizze Reverse seared. 100ºc for 30-40 mins.
                  Then fry in butter for 30-60 seconds a side till it caramelises.

                  I’m not completely sold on this. Tried a couple of different ways at home - oven then finish on the BBQ, and also indirect heat on the BBQ and finish in a pan, and both were good, but I didn’t think necessarily any better than just cooking the fucker carefully over high heat…

                    Is anyone offsetting their stakes by any chance?