A couple of lovely juicy Rib Fillet steaks for the SO, seasoned with EVOO
Maldon Sea Salt and CBP, grilled in the griddle pan, rested for a few minutes
and the jus poured over the meat, served with some of my famous potato salad,
crispy greens, and some cottage cheese.


http://tinypic.com/m/dx0brd/3


http://tinypic.com/m/dx0brk/3



Me?? I had a couple leftover Sushi Maki from last night.

Teryiaki fish in two with cucumber and carrot, and sashimi salmon in the
other two with just cucumber. Had two first off, waited 10mins and then had
the other two, all with a bit of Kecap Manis drizzled over.

http://tinypic.com/m/dx0brl/3



And that was her dinner........ and mine.


--
Peter Lucas
Hobart
Tasmania


A good friend would drive 30 miles at 2:00 am to bail you out of jail.
A best friend, however, would be sitting in the cell next to you saying
"Man, that was f******n Awesome!"

On Dec 29, 8:42*am, Andy > wrote:
> Aussie > wrote:
> >http://tinypic.com/m/dx0brk/3
>
> Peter,
>
> Is it an Oz custom to crowd the plate like that? Or just arranged that
> way for the photograph?
>
> We always get the greens served on a separate salad plate so the meat
> juices didn't make the greens soggy.
>
> Nevertheless it all looks very tasty.
>
> Best,
>
> Andy

How do you handle all those plates when you eat in the recliner?

"Aussie" > wrote in message
...
>A couple of lovely juicy Rib Fillet steaks for the SO, seasoned with EVOO
> Maldon Sea Salt and CBP, grilled in the griddle pan, rested for a few
> minutes
> and the jus poured over the meat, served with some of my famous potato
> salad,
> crispy greens, and some cottage cheese.
>
>
> http://tinypic.com/m/dx0brd/3
>
>
> http://tinypic.com/m/dx0brk/3
>
>
>
> Me?? I had a couple leftover Sushi Maki from last night.
>
> Teryiaki fish in two with cucumber and carrot, and sashimi salmon in the
> other two with just cucumber. Had two first off, waited 10mins and then
> had
> the other two, all with a bit of Kecap Manis drizzled over.
>
> http://tinypic.com/m/dx0brl/3
>
> And that was her dinner........ and mine.
> > --
> Peter Lucas
> Hobart
> Tasmania
>
>
I like more surface char. We try to get a flatter more thorough char look
from stovetop rib eye or strip steak. I apply mild weight to the top of the
steak to apply it more thoroughly to the cooking surface. It seems your
griddle creates a crosshatch. Is it cast iron? Does the cut edge indicate
edge to edge rare, without a grey band. How long did you rest the steak
after griddling, and at what temp?

Thanks,

Kent

On Wed, 29 Dec 2010 14:16:30 GMT, Aussie
> wrote:

>A couple of lovely juicy Rib Fillet steaks for the SO, seasoned with EVOO
>Maldon Sea Salt and CBP, grilled in the griddle pan, rested for a few minutes
>and the jus poured over the meat, served with some of my famous potato salad,
>crispy greens, and some cottage cheese.
>
>
>http://tinypic.com/m/dx0brd/3
>
>
>http://tinypic.com/m/dx0brk/3

Good job and a nice cut of beef... leagues ahead of anything the TIAD
squirtz has ever shown.

On Dec 29, 1:19*pm, Brooklyn1 <Gravesend1> wrote:
> On Wed, 29 Dec 2010 14:16:30 GMT, Aussie
>
> > wrote:
> >A couple of lovely juicy Rib Fillet steaks for the SO, seasoned with EVOO
> >Maldon Sea Salt and CBP, grilled in the griddle pan, rested for a few minutes
> >and the jus poured over the meat, served with some of my famous potato salad,
> >crispy greens, and some cottage cheese.
>
> >http://tinypic.com/m/dx0brd/3
>
> >http://tinypic.com/m/dx0brk/3
>
> Good job and a nice cut of beef... leagues ahead of anything the TIAD
> squirtz has ever shown.

It's pretty hard to beat a good ribeye steak.

N.