Of course, if you like pork, this is an equal opportunity option:





If you don't like pork, then we have an issue.

Anyone?

Lord Herbert wrote on Aug 8^th, 2014 at 8:14pm:


It's back to the fried Spam Herb.

Timing is the Essence.

Fave steak!! 
Sweet and tender.

RUMP.. with a rim of fat.

A nice piece of Rump...

room temp ..lightly oil it ..olive oil , rice bran oil canola ..wotever your preference ...

squeeze lemon juice lightly,  sprinkle with freshly ground black pepper.chili . salt the fat if you like it .. 
allow the steak to marinate whilst veges are prepared and cooked.

So
veges about done...( I prefer steamed vege)..  turn off ..

NOW it's time to cook steak
5mins before serving up.. ..
heat a small amount of oil in a frying pan till hot,  but NOT smoking.
Place Rump in hot pan..  make sure its not BURNING..  then give it 1.5 - 2 mins. then turn.
(depends on your preference.. I prefer rare - med rare)
.. allow say 1- 2 mins on 2nd side.. then put on plate to rest..

Place veges on plate ,  then add steak.

As for cooking the 'perfect' steak, well it's very subjective and dependant on the cut you have. I wouldn't dream of advising anyone how they should cook their steak unless I was with them and was able to judge by the cut. I will say though, don't cook meat straight from the fridge. Leave it on the bench for at least 30-40 minutes before you cook it, and have equal amounts of butter and oil,(2Tbspns of each is enough, in my opinion).

jeez reading this I nearly burnt my chilli beef and beans.. or  maybe you could call it Chili Con Carne.?

An experiment anyway,  'cos I used  half garlic and chili butter made by a friend... 

yummmm...  will have with steamed rice..

but flavour of beef..  I agree they have individual flavours..

Your bone in the T- Bone adds a diff taste as compared to a fillet.. obviously.    The rump... I prefer tail of rump..  has the fat.. and depending on the feed of the animal..  various fat levels.  I find Scotch Fillet,  eg,  very unpalatable... 
Skirt steak is something not seen that often nowadays,,,  but it is most excellent for a variety of cooking methods.. and has real flavour.

Then . the Tail of the beast.. or Ox or yeah... superb slowcooked low fat beautiful flavoured meat..  the added bonus of the cartilage  er huh huh  excuse the pun..    adds and enriches and supplies the thickening agent.. add tuber veg as preferred.. served on Mash... with say steamed carrot and silverbeet or ?? ................. divine.

cods wrote on Aug 23^rd, 2014 at 6:11pm:




You're talking about aged meat?, it's the best. It's more tender and flavoursome. I butcher my own, in the 'break down' sense, and age it according to cut. Raw fish, love it. An acquired mouth feel, but I recommend it and will encourage 'novices' to try it. A good way for a beginner to eat raw fish is ceviche, which is actually 'cooked' by adding some kind of acid such a lemon.

Emma wrote on Aug 23^rd, 2014 at 6:37pm:




Oh yes, shellfish au naturel, only way to have them. Lemon juice makes ceviche, which is what I would suggest to a first timer with regards to raw fish. Personally I eat raw fish with a bit of salt and onion.

Emma wrote on Aug 24^th, 2014 at 8:48pm:





Your dinner sounds fabulous, simple is always best, especially with seafood, and when you find a good source for fresh fish/shellfish, it's such a bonus. Bream is very nice raw, it is a fairly neutral flavoured fish, so perfect for raw fish/sashimi. If you ask your supplier, they can often suggest recipes, and will normally prepare your purchase to suit your requirement. With raw fish, I personally prefer very thinly sliced red onion/Spanish onion and sea salt flakes, or similar. I just slice or dice the flesh, mix with the onion and salt, let it sit in the fridge, or more often than not, eat immediately. Pieces dipped in Japanese soy (Kikkoman is a nice mild soya sauce), is also tasty.