Smallman1 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!
benson 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.
Along_the_Wire 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.
Smallman1 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.
Wasily 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.
gizze 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.
vinnyt77 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…
benson Mad_Cyril fear not. The alpha theta reverse index inflection points towards a juicy medium rare in the next few weeks.
LT42 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.
