Why? Because we can.
Post steaks you've cooked in this thread and help your fellow RD Steak lovers work up an appetite!
I'll start off, with a thick-cut T-Bone I had for dinner tonight. From sight, it seemed about 3cm thick when raw, and had a nice big fillet section...
Heavily seasoned with salt and ground pepper, and into the pan!
Add some beer batter chips, buttered broad beans and a Kopparberg on the side, and this is a nice way to spend an Autumn Friday night!
Finally, some pics of the fillet when cut. For my first real thick-cut steak done entirely in the pan, I think I did pretty well to get a nice, even medium-cooked piece of meat!
So how about you guys? Show what culinary wonders you've been crafting in the steak kitchen.
Post steaks you've cooked in this thread and help your fellow RD Steak lovers work up an appetite!
I'll start off, with a thick-cut T-Bone I had for dinner tonight. From sight, it seemed about 3cm thick when raw, and had a nice big fillet section...
Heavily seasoned with salt and ground pepper, and into the pan!
Add some beer batter chips, buttered broad beans and a Kopparberg on the side, and this is a nice way to spend an Autumn Friday night!
Finally, some pics of the fillet when cut. For my first real thick-cut steak done entirely in the pan, I think I did pretty well to get a nice, even medium-cooked piece of meat!
So how about you guys? Show what culinary wonders you've been crafting in the steak kitchen.