on 6th Jun, 2013
There’s a gazillion ways to cook a steak, but this is the most consistently awesome and almost impossible to stuff up. It is a lot less labour intensive than it appears, basically just sear, dress, and slow bake.
Tell us your method in the forums.
You want a thick cut for this, minimum 1.5″/4cm/3 fingers. One of the best cuts are the scotch fillet/ribeye, but it works well on others too.
Use a paper towel to rub off any moisture from the surface, smash some garlic, rub it into the meat, crack some pepper on it, chuck it in the freezer for 30-45 mins (enough to dry further but not freeze),...
on 31st Dec, 2011
This fish and bacon extravaganza will pleasure your tastebuds and leave you satisfied like you’ve never been before.
I’ve used Barramundi as the theme ingredient here, it’s an ugly but delicious fish, with plenty of fat and a flesh texture that’s more flakey than a fake-tan blonde.
The name is stolen from the Australian Aboriginals, with it’s original meaning being something like “river animal that we eat before Tuesday”.
Prep/cook time: 2 glasses of wine.
200gm/1.5″ thick Barramundi steak – skin on
2 rashers (slices for you heathens)...