Soldato
This was originally in Raikiri's thread, but thought it might as well have its own instead of taking away from his 
I'm personally quite partial to a rib eye, more taste than fillet and not far off the same texture. Fillet is a nice treat every now and then though
Unfortunately, I only remember to take photos AFTER cooking!
Basics:
1) 13oz 28 Day mature rib eye, cooked rare (could say this was edging more towards medium rare, but properly matured steak bleeds a lot less anyway).
Take out of the fridge at least a few hours before cooking. Rub a small amount of groundnut oil in with a generous amount of rock salt and freshly ground black pepper. Pre-heat cast iron griddle plate until absolutely scorching hot. Steak on for a few minutes each side, twice over (to give it the criss cross), and then into a an oven that has been pre-heated to 50c and then turned off, for 8-10 minutes to rest. Quite a lot of blood collected in the roasting tray at this point! Make sure the plates are in this oven too, I hate cold plates!
Savoury mash made from rudolph potatoes, freshly ground rock salt, finally diced red onion and a generous handful of extra mature cheddar, bit of full fat milk and a chunk of butter
Fresh Baby sweetcorn, boiled
And there we have it, a very quick and extremely tasty midweek dinner! Sorry for the crap photos, i only decided to take pictures after it was all cooked and i was in a hurry to sit down and eat it
This steak was a little on the thin side for me, but was still excellent.
So there you have it, sorry for the lack of prep photos but you get the idea
Tom.
I'm personally quite partial to a rib eye, more taste than fillet and not far off the same texture. Fillet is a nice treat every now and then though
Unfortunately, I only remember to take photos AFTER cooking!
Basics:
1) 13oz 28 Day mature rib eye, cooked rare (could say this was edging more towards medium rare, but properly matured steak bleeds a lot less anyway).
Take out of the fridge at least a few hours before cooking. Rub a small amount of groundnut oil in with a generous amount of rock salt and freshly ground black pepper. Pre-heat cast iron griddle plate until absolutely scorching hot. Steak on for a few minutes each side, twice over (to give it the criss cross), and then into a an oven that has been pre-heated to 50c and then turned off, for 8-10 minutes to rest. Quite a lot of blood collected in the roasting tray at this point! Make sure the plates are in this oven too, I hate cold plates!
Savoury mash made from rudolph potatoes, freshly ground rock salt, finally diced red onion and a generous handful of extra mature cheddar, bit of full fat milk and a chunk of butter
Fresh Baby sweetcorn, boiled
And there we have it, a very quick and extremely tasty midweek dinner! Sorry for the crap photos, i only decided to take pictures after it was all cooked and i was in a hurry to sit down and eat it
This steak was a little on the thin side for me, but was still excellent.
So there you have it, sorry for the lack of prep photos but you get the idea
Tom.
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