Food

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.

Don't season the meat before, you will lose moisture that way

I would season the meat before. Moar flavour.

I would add salt just as it goes into the pan

serious eats did some work on seasoning steaks but I never found it helped. Resting and seasoning before eating I've found much more impactful - butter in the pan should also season and add richness

In the interest of controversy, I've heard that resting a steak is not only pointless but can be detrimental to the final taste due to the cooking process continuing...

Ah ok, I'm sure that is good as well.

Recently, I've been influenced by Samin Nosrat to apply more salt to u cooked meat. It's been well received.

If you have overcooked it in the first place, then resting will certainly make it more overcooked.

Personally, I'm a big devotee of resting.

Maybe you like your steak better done than you thought : )

Dry brine and rest. And reverse sear.

It does require an insta-read thermometer though for best results.

Could be. I no longer go for completely cold in the middle.

OTOH, I still tartare, when I can be bothered to make it; also requires double or triple fried chips which are a bit of a faff to do at home.

I thought that was the point of resting it.

Never tried tartare, I like med/rare.

Apparently the 'juices need to redistribute'.

Thanks for the steak chat all. I’m doing them in separate pans simultaneously. Mine with butter, my wife’s without.

The ribeye is around 1.5” thick and the fillet 2”. Do these times look right for med-rare? Seem long.

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As TS said on the previous page just use the thumb/finger test while you're frying them up.

Happy Friday.

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Got 'er done (rare)!

Absolutely loving this book right now

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Assume you’ve seen the chefs table episode on her on Netflix!

Pork turned out good too (although I haven’t eaten it yet, as it’s resting)

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Really poignant listen as david Chang and Corey lee discuss the state of restaurants in the USA during this pandemic..

https://overcast.fm/+M41nsDKnE

Watched it a couple of nights ago, what an amazing episode. She's a remarkable woman.

Yep. I always find the episodes on female chefs to be more interesting. Not sure why. They seem to come across better, more insightful, less ego.
Particularly enjoyed the ones on Niki Nakayama, Nancy silverton, Christina tosi, and mashama bailey.

Still working my way through chefs table, randomly picking an episode out when the mood take me..

I watched that yesterday great episode her story is great, did anyone try her food when it was at Sun and 13 cantons?

Been getting a lot of Jerusalem artichokes in the veg delivery the last couple of months.
Finally managed to make them into something half decent, a Nigel slater recipe of soup with leeks, onions and mushrooms, with braised chicken thighs on top.

Anyone else got any recipes to make something out of an excess of Jerusalem artichokes, I’ve got a feeling I’ll be getting some more in my next veg drop..

Let me have a rummage tomorrow.