Friday, 10 April 2009
A serious steak
I know I have shown you thick forerib steaks, on the bone, cooked on the barbecue before, but this guy was too gorgeous not to photograph. This one got 20 minutes a side, mostly with the lid on and it came out perfectly pink in the middle. Served with oyster mushrooms, sauteed and finished with a persillade, and some barbecued baby leeks and asparagus.