My usual at the weekend, a nice juicy steak. Chateaubriand.
Pan sear, then in a super hot oven, without it leaving the pan. Under 10 mins and then resting.
Get on with sauce in meantime. A little water into the pan, to start the gravy making process.
Add water from kettle, use wooden spoon to work in the meat residue.
Steady, by holding in left hand.
Instantly realizing the 220c metal handle straight out the oven is still 219c :shock: :shock:
2 shocks as i couldnt find a F%^*@&^^ HELL AL@$|^£|||&MIGHTY emoji
Not to self, cook it on top of stove from now on. Hope it doesn't get to bad, given its Sunday night hospitals not an easy get to
Pan sear, then in a super hot oven, without it leaving the pan. Under 10 mins and then resting.
Get on with sauce in meantime. A little water into the pan, to start the gravy making process.
Add water from kettle, use wooden spoon to work in the meat residue.
Steady, by holding in left hand.
Instantly realizing the 220c metal handle straight out the oven is still 219c :shock: :shock:
2 shocks as i couldnt find a F%^*@&^^ HELL AL@$|^£|||&MIGHTY emoji
Not to self, cook it on top of stove from now on. Hope it doesn't get to bad, given its Sunday night hospitals not an easy get to