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.