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withered_preacher
Got a 350g ribeye (pictured) and 200g fillet. What do? Plan to bake then fry. Any advice on seasoning and timing or anything else for med-rare? I don’t have a meat thermometer yet.
From what I’ve googled and prior experience, salt and up to room temp then 25-30 mins at 120c preheated then into a smoking hot griddle pan with butter and garlic for a minute or so each side. I’ll probably leave the thicker fillet in the oven while I do the ribeye in the pan, then put the filet straight into the same pan after.
Also, this bit or pork is 500g. Any roasting advice?