kitchenelf
Chef Extraordinaire
I love this forum I am learning so much already.
I tried cooking with this method today. Bought some nice scotch fillet, seared it in a very hot frying pan for 1 minute each side and whacked it in a 500 degree oven. I left it in the oven till it was medium which was my error, by the time it hit the table it was well done cooking in its own heat.
But, even though it was a bit over cooked I have to say this definately tasted better than my usual steak cooking. There were bites of it that really reminded me of my local steak restaurant and if I had cooked it medium correctly, it would have been awesome.
Can't wait to try it again.
Yep, you just have to take it out at the rare-ish stage. Me, I take mine out when I can faintly hear the last moo