Got home from a night of drinking, and not that I recall this meal, I simply woke up the next morning and found the photos on my phone. Apparently I can still cook a perfect steak whilst intoxicated. MIRACLE...

Having eaten basically way too many ribeyes lately, I was looking of ways to mix it up a bit – by having another ribeye. However this time I wanted to try out cooking it on low heat, rather than the usual conventional wisdom of going scorched earth on it’s ass. First rubbed some smoked sea salt flakes and cracked pepper into it, then put a bunch of ghee into the pan and put the heat on the lowest setting. Turned out better than I expected, was thinking the outside wouldn’t cook at all and the inside would over cook, but so far the outside looks good and the meat is still...

Headed out to La Tombola on Unley Rd, I’ve had nothing but amazing food and service experiences here, always worth a visit. Usually I go for the petit fillet which has a sensational strong red wine jus with it, but today on the specials was a 400g ribeye so figured I’d give it a go. Meat was excellent and prepped perfectly, sadly for me I didn’t ask about the sauce, turns out it was a gorgonzola. I don’t mind a *tiny* taste of goats/blue cheesey kind of hint coming through, but as a main base for a sauce it just doesn’t do it for me. Oh well, can’t win ‘em...

Went to The Arab Steed for lunch, options on the menu are a 300g porterhouse and 250g filet mignon – both $28 bucks. Meat was cooked nicely and was decent quality, the mushroom sauce was alright, but for some reason filet mignon always has a weird taste. You’d think “STEAK AND BACON FUCK YEAH”, but oddly whenever I get it the bacon seems to have a slightly stale taste to it. Puzzling. Coffin Bay oysters were...

On weekdays The Stag do half price steaks for members, and the waitresses are very attentive and entertaining because they’ve got nothing better to do. On the menu they have a chateaubriand which is designed to be shared amongst two people, however it’s only 500g and I already knew I wouldn’t be satisfied with a meagre 250g of meat, so two of us ordered this “dish for two”, and the other guy ordered a 500g rump. The rump on half price day is like $14 – total bargain – the chateaubriand comes with mushrooms, onion rings, chips, mash, green veggies, and a choice...

Day 17 – we meandered into The Austral as it’s one of the few reasonable and approachable places open on a Sunday night in Adelaide (zzzz). The options on the menu are rump, t-bone, and scotch – all 300g, prices from $24-32. This particular day I hadn’t eaten anything, and had just completed a hike up Mt Lofty therefore was ravenous, and so 300g steak just wouldn’t cut it alone. Asked if I could also get some kind of herb butter with it as I was craving calories, they did not disappoint, along with my steak was a bolus of butter about equal to half a cup – all of...

Day 16 – wandering around the Adelaide Central Markets yesterday morning thinking about dinner, stumbled by Feast Fine Foods and the wagyu scotch fillet caught my eye, I’ve always been a regular ribeye/scotch/t-bone guy, never bought wagyu to cook for myself, and perhaps the $195/kg price tag for this 8+ marble score piece of cow is why… ...

Headed to a place I’ve been looking forward to for a while, Press*. Been there once before and had the pork belly which was delicious, and noticed at the time they have a great selection of steak as well. I went with the hanger steak, which is like this little bit somewhere near the striploin I think which is basically one of the tenderest juiciest parts of the cow that the butcher was known for keeping for themselves, $32 I think, the porterhouse was 450g and $42. It was quite small (250g I think), but absolutely sublime, all our meals were, plus the service and atmosphere is great, and the...

Was in the need for a decent protein hit, so mosey’d on down to The Union Hotel where they have on the menu an 800g t-bone for $38 bucks. Cooked great, decent quality meat, mushroom sauce was a bit meh, but yeah, definitely worth a go. Current weight: 85.4kg Alcohol: 1 beer, 1 bottle of red wine, 1 bottle of champagne Other food: 6 eggs (fried in loads of ghee) Total steak eaten: 4.9kg Total other food: 8 eggs, 620g processed meat, 500g chicken, 850g seafood, 650g carby stuff Total alcohol: 25 beers, 8 bottles champagne, 6 bottles white wine, 11.5 bottles red wine, 0.5 bottles rosé, 12 gins, 5...

Eros Ouzeri, two steak options, the menu has a 300g petit fillet, and on the specials was a 450g striploin, the latter is what I opted for – $40 bucks. I ordered bleu, then the manager came out to tell me that the chef said due to the fat content it’s likely that the steak would be tough in parts as the fat wouldn’t break down enough. I told him to let the chef cook it how he felt would be best. In the end it was medium rare, a little more cooked than I’d usually like, but it was a great quality piece of meat topped with very flavourful roast mushrooms, with a strong jus...

Day 8 – went to Universal Wine Bar, the choices on the specials board at the moment are a 350g ribeye or 250g fillet, I’d already had a burger for lunch so wasn’t especially hungry so opted for the fillet, $34 I think. Damn mouth-watering and delicious, perfectly cooked, and the verde salsa (?) and jus and ‘shrooms were just excellent. Sorry for bad pics, lighting was poor, but good for us because we’re...

Day seven – went to The Stag on Rundle St, during the week they have half-price steaks for members. Ordered the 350g scotch fillet – $19 at half-price – barchick asks if I want veg or salad with it – as in it sounded like which one I’d choose as the included side, so said veg. Only occurred to me once I sat down that she charged me $28 bucks, so yeah wasted like $9 bucks on a side of veg that I didn’t want more than a small taste of. :\ Anyhoo, meat was good quality, and cooked about perfectly, rather than a sauce or whatever I ordered herb butter which came in a...

Day six – Boho bar in Unley, 250g scotch fillet with creamy mushroom sauce, $27 bucks. Nothing special but not bad for a pub steak, and they actually managed to not overcook it which is surprising.