December 1st 2020

Today I think I’m now a convert to rare steak. I started my life eating it medium, at some point I transitioned to medium rare, but I think I’m now the kind of person that eats steak rare.

This happened because I cooked the most perfect steak of my entire life:

Okay, the skin could have got a bit more colour if I’d put in the effort to add the salt and oil more than 30 seconds before I put it into the pan, but ignore the skin and look at that perfectly pink middle.

Oh also, I’m now a fillet guy. A rare fillet guy.

I know it’s only Tuesday, but I got paid yesterday and I wreally fancied a steak. I couldn’t find a rump I liked the look of, so I paid the extra for a fillet, and I’m glad I did.

Every bite was juicy and tender and full of flavour.

For future reference: Salt. Pepper. Olive oil. Hot, dry pan. 2.5 minutes each side. With 30 seconds left, add some butter and two peeled cloves of whole garlic. Baste. Remove steak and let it sit under foil for 5 minutes. Cook mushrooms in the garlic butter. Serve. Enjoy. Write a blog about it.

Until tomorrow, rare is the way forward.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s