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Offline AshSimmonds

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Went to Havelock on Hutt last night - was dying for a steak and a bit disappointed when I saw the only two options on the menu were a 400gm rump or 250gm dry aged fillet.  We both went the fillet - and it was fantastic!  Never thought I'd be satisfied with such a small piece of meat - was expecting a skinny bit of overcooked flesh but it was basically like a fist, and cooked perfectly.  Yummo.



Offline AshSimmonds

  • Geekitecht

  • Joined: Feb 2006

  • Drives: GF's shitbox :(
  • Location: Adelayed
  • Name: Humble Narrator
  • www: AshSimmonds.com
Steak O'Clock!!! :cool:

Picked up a rib-eye and a finishing sauce for brekky. :D

here's the main ingredients....



Offline AshSimmonds

  • Geekitecht

  • Joined: Feb 2006

  • Drives: GF's shitbox :(
  • Location: Adelayed
  • Name: Humble Narrator
  • www: AshSimmonds.com
For the "jus" I put together some butter, crushed garlic, finishing sauce, chives and a healthy splash of '03 Lost Block cab sav.

AWESOME! :lovies:



Offline mhh

  • Chief Test Pilot

  • Joined: Feb 2006

  • Location: Adelaide



Offline Horse

  • Hung like Einstein

  • Joined: Apr 2006

  • Location: Brisbane



Offline AshSimmonds

  • Geekitecht

  • Joined: Feb 2006

  • Drives: GF's shitbox :(
  • Location: Adelayed
  • Name: Humble Narrator
  • www: AshSimmonds.com
 :thumbsup:

Grolsch for lunch! :D

The bachelor life is soooo hard.



Offline Steve.


  • Joined: Mar 2008

  • Drives: AMG.
  • Location: Adelaide.
  • Name: Steve
Steak for breakfast... good form. Even better if you washed it down with some of that red  :thumbsup:

I did my steak thing last night - got a couple of enormous lumps of King Island porterhouse from the butcher, then salted them with a ton of garlic and rosemary and thyme for a few hours. Washed all the salt off, then cooked them in a griddle pan lubricated with butter for about 4 minutes on either side. Let 'em sit for 8 minutes under cover... perfectly medium rare, and so so so tasty. Had some roast carrot, sweet potato, parsnips, and onion... yum. Washed it all down with a bottle of Noon Eclipse... life is good.



Offline AshSimmonds

  • Geekitecht

  • Joined: Feb 2006

  • Drives: GF's shitbox :(
  • Location: Adelayed
  • Name: Humble Narrator
  • www: AshSimmonds.com
Just finishing off the red now - had a break which included a few Grolsch and Stellas. :p



Offline Steve.


  • Joined: Mar 2008

  • Drives: AMG.
  • Location: Adelaide.
  • Name: Steve



Offline M500


  • Joined: Apr 2008

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Dont mind me... but doesnt marinating meat in salt dry the meat out a little?

I have always resited salting meat until it is on the grill to help maintain the juices.

Talking about good meat... my wife visits a butcher in Marryatville that prepares a 6-7cm thick eye fillet and wraps it in thick cut bacon (fillet mignon).
I pre heat the BBQ to a really hot heat and then sear the meat for about 2mins on each side, by this stage the bacon has flamed up and burt most of the fat out and is really crispy, the meat is a perfect rare.

Time to put my order in with the wife. :)



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