how do measure that?
My finger.
Probably about right for a thick steak.
@TheUlteriorMotive, I’d have to agree with Chef here. 90 minutes sounds way too long. Fair play for reverse searing the steaks though mate.
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A lovely bit of tea this evening, courtesy of my good pals at The Dough Bros. The fennel salami from The Wooded Pig is as nice as I’ve eaten.
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If you’re not measuring the internal temperature you’re at nothing. Guesswork otherwise
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After 45 minutes at 100 it’s at 48 degrees centigrade.
I’ll bring it up a bit more as I’m not a lion.
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Magic
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Perfect, I’d prefer a bit of blood myself but that’s outstanding.
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Thanks to your advice. I gave it an hour an 100 Celsius. Seared it 2 minutes each side twice.
I’ve a bit left for a sandwich tomorrow.
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All meat is better if you let it rest after you cook it. I think it makes it more tender. The foil keeps the heat in.
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It allows the juices displaced during cooking to go back into the meat and stops it drying out when cut.
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That was a grand bit of reading there… Well done @TheUlteriorMotive and @Tierneevin1979 . @Fagan_ODowd 's chop won the day however.
Is that pepper sauce? Was looking forward to the m and s bearnaise
I had pepper and bernaise. Bernaise in photo
Bernaise was far Nicer. Pepper was shite.
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It’s a TFK tradition, tinfoil hat.
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