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PeterLucas[_5_]

(Lass Chance_2) wrote in news:27861-491C4FEB-310
@storefull-3332.bay.webtv.net:

>
> I dont have my mm-to-inches chart handy, but a steak thick as, say the
> length of a woman's thumb (maybe I have short thumbs, but Im thinking
> two inches), would take about four to five minutes per side.
>

18mm is just about 3/4".

I'd heat the griddle till it is smoking hot, have the steak on a board
at room temp, rubbed with a bit of EVOO, throw it on and cook for
30secs, then lift and *turn* the steak (leaving the same side down) on
to the un-used really hot part of the griddle (so that it's at right
angles to it's previous position, and you get the nice square char
marks) leave for another 30secs and turn the steak over this time, and
repeat on the other side. By the time the steak has done 30secs on one
part of the griddle, the other part should have heated up again.

1min either side for a 3/4" cut should see it a nice med-rare.

Place on a warmed platter and cover loosely with foil and let it rest in
a warm place for 5 mins.

The juices that come out in resting are really nice poured over the
steak as a 'sauce'....especially if you used some dry seasonings on the
steak prior to cooking.

We're having Eye Fillet steak cooked on the griddle tonight :-)

--
Peter Lucas
Brisbane
Australia

Mi b'aill docha basaich air m' ris, sin mair air m'glun.

(I'd rather die on my feet, than live on my knees.)