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?

                Mad_Cyril fear not. The alpha theta reverse index inflection points towards a juicy medium rare in the next few weeks.

                  Unless your steak is a couple or 3 inches thick then theres no need for measuring temps or using pans and ovens. Not a sauce man either, just like it seasoned and done medium, the juices are enough for me.
                  I like how the Argies cook their Lomo, hung over a flame. I was skeptical at first but they nailed it every time. Coupled with creamed spuds. Magic.