The girl got me a Valentine’s Day gift, all she mentioned is she got it from Tony The Meat Man of Adelaide at My Butcher – what’s in the boooox…? That is not a heart-shaped box – kinda. D’awwww. Our hands on my heart… But, now we’re hungry – let’s get cooking! Ingredients Medium size beef heart (1kg/2lb) 1/4 cup gluten free flour Salt and pepper 2 carrots, quartered 2 celery sticks, sliced 1 parsnip, cubed 1 onion, diced 2 garlic cloves, crushed 3 tablespoons of butter 1 tablespoon of duck fat 2 bay leaves 1 teaspoon of rosemary,...

Scooted along to Mapo on Gouger for my final night of “forced” steak eating. Love the atmosphere there, the staff are friendly, and all the food is completely excellent. Seafood platter. Salmon. My striploin. Then we went out for a cabaret show and some dancing, by the time I got home I had built up a hunger again so ducked into Hungry Jacks on the way for a dirty burger. However when I got back in my kitchen I noticed I still had one solitary ribeye in the fridge from last week’s bounty, sooooo may have gone and cooked that up as well – COVERED IN...

Went to the Leicester Hotel with the IT boys… Finally! They’ve been going to The Cremorne a lot lately, they are crap for steak, but I’ve been to Leicester before and always had good food there. This time was certainly no exception. On the menu it’s listed as a 500g ribeye, but this this is at least 600g, probably closer to 700g – an utterly beautiful piece of meat, and at $34 bucks an absolute bargain for this size and quality. None of the sauces on the menu particularly jumped out at me so I asked the waitress if they could make me a herb or garlic butter – she...

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...

So this was kind of a big steak day… Had the day off and was quite hungry, I wasn’t going to be catching up with anyone today so I went and cut off a double-size steak from my ribeye slab, covered it in smoked pink salt flakes and pepper and herbs, and roasted the sucker. I then proceeded to devour the entire thing in one solid hit, never putting the utensils down… …except to take a photo. And then I went caveman on the bones. Then a few hours later a friend wanted to catch up for a drink, then after a drink she wanted to go to dinner, I told her I’d just eaten the...

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...

After a long day of walking around helping a friend try on dresses (wtf?) we needed an afternoon pick-me-up, so stopped in at the little Briccone cafe at the end of Rundle Mall. On the specials they had a 350g ribeye, so went with that. Pretty decent for what amounts to a little standalone cafe, I’d probably stick with regular cafe fare there, but in the end I still enjoyed it. ...

Sostas Argentinian Kitchen has been closed for most of the last month after it suffered a kitchen fire. This was their first night back in operation and so quite well booked, but Phil and crew managed to fit us in. Been missing these guys so much, they do the most consistently excellent food, especially the t-bones which I love here, not to mention the chimmichurri which they just won’t sell to me. So yeah, I went with my old favourite, the 600g t-bone. Waitress was quite adorable and put up with us being idiots with grace. Jock got the fillet, though how he stomachs it medium-well is beyond...

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...

Hit up The Havey and there’s a few smaller steak options on the menu at the moment, a 250g porterhouse ($23), a 350g ribeye ($27), a 300g t-bone ($20), a 200g fillet ($33) and a 400g rump ($24). Ordered the 250g porterhouse – bleu of course – 20 minutes later the chick comes out and says “sorry, but I accidentally gave your bleu porterhouse to another customer”, then advises me it’ll be another 10-15 mins to cook another one, I just tell her I’m happy to chow down on the other guy’s steak. She asks if I’m sure, it’s a med-rare t-bone,...

Today was the first home-cooked steak of the month… wow. Sadly our options of meat were limited, so we ended up going to Foodland (a multinational general supermarket), but in the end the meat we got was… ok Also bought some “offcut” salmon to go with it for a bit of the surf n turf feel. Was in a friend’s unfamiliar kitchen so worked with what I could find – no olive oil to pre-rub the steaks with stuff, instead used lemon juice which many have been an error – if only a slight one. Ended up covering them with lemon juice and pepper and this new chimmichurri...

Big day out at Sea and Vines wine tour in a stretch Hummer, started the day at 9am with champagne and eggs benedict and just kept drinking all the way through. Stopped in at D’Arenberg Winery, caught up with my friend Tash who works there and recommended the lobster something, no idea what was on it, but it was deeelicious, $25 bucks. Then once all the festivities were over (huge day) we stopped off at Seven Stars Hotel Been to this place a million times, always great food at decent prices. Usually go the 300g scotch, last night there was a 350g ribeye on the specials board so went for that...

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.

Day three – training is going well with the new girl, this morning she suggested I might like steak for breakfast… Went to Lion Hotel in North Adelaide, only steak on the bar/alfresco menu is sirloin, I usually avoid it as it’s often crap, this one however was a very tasty piece of meat – despite being quite overdone (most of the steak was near medium) – and the sauce was just excellent....

Cafe Eros on Rundle, bleu 400gm ribeye on a sizzling plate with pepper sauce – $33 bucks. Meat could have been better quality, it tasted nice enough but just lacked a little something, was cooked nicely – slightly overdone but just fine really. Was brought out on the griddle they cooked it on, then the waiter tipped the pepper sauce over it, causing it to sizzle and spit and stuff, kinda cool effect – unsure of the point...

June is Steak Month. Not that I don’t already eat a lot of it, but now carbs are 99% gone from my diet I’ve noticed a difference in how I feel just between different foods, and for the most part I seem to feel good with most food, but *awesome* when all I’ve eaten is steak. I’ll also track alcohol intake and weight and stuff also, weight loss isn’t the primary goal, though I’m still a bit chubby so could stand to lose some (5-10kg/10-20lbs). So yeah, will be eating JUST STEAK* AND (almost) NOTHING ELSE** for an entire month. Challenge? Accepted. Forum discussion:...

The Meal This is a fantastic alternative to the megalithic pizza industries who are supplying you with hyper-palatable yet never satisfying foodstuffs. This meagre average-plate-size meat-pizza will satisfy 2-3 hungry beasts, with negligble blood glucose or insulin response, and leave you feeling ready to take on an army. The Ingredients Base: 1lb/500g of mince meat (whatever) 1/2 cup grated parmesan cheese 1 egg Random herbs and spices Toppings (ie, select your own damn stuff) 1 cup of grated mozzarella cheese Several slices of beef steak Several slices of pepperoni 150g of marinara mix 1 rasher of...

A simple, juicy, and outrageously tasty meat patty – would be a shame to put it on a bun. Ingredients 500g of beef mince 2 rashers (slices) of bacon 1 egg 1 cup grated cheese 1 tbsp minced garlic Bunch of cracked pepper, herbs, spices etc. Dice Hack that hog to bits. Combine Chuck it all (apart from the cheese) in a mixing bowl (or if you’re a lazy bachelor like me who doesn’t own bowls – a frypan), and smoosh it all together with your fingers. Sculpt Create a meat brain for funsies. Foundation Separate the left hemisphere and make a bunch of cookie-size patties with a slight...

The Story of Discoburger The journey began with the lone warrior stumbling towards the red and yellow halogens in search of nourishment. In her mind she had a dream, a dream of a burger so epic that grown men would fall upon their knees with worship and awe. As all dreams do, it started with inspiration. Whilst the tender Whopper juices were streaming down her chin she wondered if there was something more. Something more than the Bacon Deluxe. Something more that the petty attempts by mere mortals to simply upsize. Consumed with a fiery courage delivered by copious amounts of whiskey she strolled...