A list of restaurants

benson
vinnyt77

Reach out when you have your dates and I’ll lend a hand.

hugopal It’s fairly well known that ribeye should be done medium or medium-well. Even the Yanks and their barbecue sites agree:

“Ribeye is a juicy cut of prime rib that is best when cooked medium-well. Sirloin is lean and best when served rare because it becomes tough when overcooked. Filet mignon and T-bone are best when cooked to medium-rare or medium”

https://bbqhost.com/medium-vs-medium-rare/

bosstrabs Have never seen a suggestion that rib-eye be taken as far as medium-well. I cook it to medium generally, for the reason you suggest.

I rely on this site for a lot of practical cooking advice, as the content comes from a lot of chefs at whose restaurants I’ve eaten very well.

https://www.greatbritishchefs.com/how-to-cook/how-to-cook-ribeye-steak-to-perfection

“ Unlike leaner steaks such as fillet, which can be served very rare, it’s best to cook rib-eye to at least medium-rare, as this gives the fat enough time to render down and flavour the meat.”

As much as I hate myself for it, I pretty much follow Dave’s formula for red meat. And hard to fault how JP’s place does it as well.

All I have to contribute is this, which works a charm:
https://www.seriouseats.com/reverse-seared-steak-recipe

rhouses Love that dude’s stuff. HIs article on the science of Yorkshire puddings is a masterpiece. Perfect Yorkies every single time…

https://www.seriouseats.com/the-best-yorkshire-pudding-popover-recipe

Reverse searing is a great technique, but I only use it when I’m cooking a steak in the kitchen. On the BBQ, stick to the ‘traditional’ method, and works just fine…

vinnyt77 ooooh will see if my cook can pull that Yorkshire pudding off for my next steak dinner. Sounds like a pain in the ass.

vinnyt77
I use this method for cooking most of my steaks but I also use rosemary instead of thyme. If i do need to cook it well done. Then the pan goes in the oven for a few minutes. The key is definitely resting the meat which I don’t think most home cooks do as they think the steak will go cold

Dubman The key is definitely resting the meat

100%. Reckon that’s the single most important meat cookery technique I’ve ever learnt.

vinnyt77
I do it to every meat roasted ,pan fried or poached. Getting a thermometer is probably the most useful for cooking meat.

Millsy will she be flogged and humiliated in public if she gets it wrong again?

Rhouses’ cook now so petrified of Rhouses’ knoutings that she just orders all the difficult stuff in on Deliveroo, paid out of her own pocket.

Her leftover monthly income is now about 16p, to feed a family of four back home in her Uttar Pradesh village.

That’s her role: Deliveroo on speed dial, and the other hand in the cistern, fixing its fucked mechanism after the latest humongo-turd.

bosstrabs Deliveroo on speed dial, and the other hand in the cistern, fixing its fucked mechanism after the latest humongo-turd.

Architect of her own demise

bosstrabs lol. Its the fact none of the 17 cooks before her have had a decent burial after topping themselves that breaks my heart the most

Millsy She’s God level, Millsy. No chance I’m humiliating anyone who can bang out a khao suey and Kerala mutton stew like she can. Yorkshire puddings are tricky little bastards, but I’m sure she can handle it.

If I’m being honest, I’ve been extra sweet because the wife snapped at her when she tried to give unsolicited baby advice last week. Something about the diapers which I wasn’t paying attention to. Missus wasn’t having any of it, had to remind her she can’t bite the hand that feeds.

rhouses she tried to give unsolicited baby advice last week. Something about the diapers which I wasn’t paying attention to.

You misuderstood. She was bollocking your missus about having to wash your shitty underpants.

Smallman1 Is North China in the list?