-
I'd do both of those steaks in the pan at that weight shouldn't be an issue. Don't season the meat before, you will lose moisture that way. With things like pork skin you salt them to draw out moisture to achieve a crispy skin.
Bring the steak up to room temp -1hr at least. Cook the steak (no seasoning) in a skillet with dripping/oil and some garlic cloves, once the first side has achieved a good colour turn and repeat. A thermometer is going to really help. You want to rest the meat enough - a piece that size could easily rest for 10+ mins.
The rolled leg of pork looks relatively small and so you'll need to balance getting the skin crisp but not over cooking. Prick the skin all over, piercing to the layer of fat, do this methodically all over the more the better really. The lots of salt, leave for an hour and the skin shouldve started to blister. Wipe salt off and then repeat the process, leave for another hour. I'd be tempted to cook it on the slow side (until it reaches 65) and then if the skin isn't crisp finish it in a pan.
You are reading a single comment by @Tenderloin and its replies.
Click here to read the full conversation.
Tenderloin
ChasnotRobert
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?