Carlton Supporters Club

Rib Eye, medium rare, a little simple slald on the side and a large glass of Barolo!

Yum, yum!

Seems we have like tastes cookie.
I love a rib fillet, about an inch thick, cooked rare!  

Stop it. We have similar tastes LP. The salad I like best is simply tomatoes, chopped red onions and olive oil. If the rib eye is of extra good quality, a nice Brunello di Montalcino is warranted.

I wasn't a big fan of Italian red, but I had a few nice Barolo, Novello or Chianti on a recent trip to Novara. As long as the Barolo has been allowed to rest for a few years I find it as good as an equivalently priced Burgundy.

I like a thick cut Rib Eye cooked like this, pre-heat coals in a kamado style grill, allow the kamado to get very hot and for the coals to burn well down, take some room temperature rib eyes and flash cook them in the kamado. Rare might be as quick as 2 or 3 mins, medium-rare 4 - 5, buggered is pretty much anytime much longer than about 5 - 6 mins. Let them rest for 15-20 mins in a very low temp warm oven.

I have no idea way the kamado grills cook steak so well, there is a clear difference between them and any hooded barbecue whether charcoal or gas.

PS; If anybody asks for medium or well done give them $20 and directions to the nearest pizza shop, and another $10 to make up some goon juice!

I like my Scotch Fillet well done.......in fact I like all my meat well cooked, blood free and dead before I eat it.........I'll give you my details for the $30 you are giving me

Each to their own EB1.

My mum was the same, she was old world and grew up eating well done because that was the safest option.

LP...Yep my upbringing was everything meat cooked to within an inch of its life...I'm not that bad, when I say well done I mean browned up and cooked through but not however with
a inch of charcoal crust surrounding the meat and being like a piece of rubber either..
I know I am in the minority these days and when eating steak out I get the second look when I say well done and it usually never is when it arrives...Pubs are more accommodating to well done
connoisseurs but I find your more up market eateries loathe to meet my request and said piece of meat is usually well done on the outside but partially still moving on the plate and bleeding from the inside..

Your family cooking story reminded me of the very rare culinary talents of my ex and dearly departed mother in law who could cook anything you threw at her down to the same consistency and bland flavour.

EB I was once in a bistro in Adelaide where the waiter/owner, whoever he was, (Fawlty-esque wanker imo), refused to serve one of our group a well done steak. Caused a bit of a kerfuffle and we ended up having to leave and find somewhere else to eat. Still have a laugh when I think about that. 

Your family cooking story reminded me of the very rare culinary talents of my ex and dearly departed mother in law who could cook anything you threw at her down to the same consistency and bland flavour. I don't laugh much when I remember some of meals we had at her table.

I wasn't a big fan of Italian red, but I had a few nice Barolo, Novello or Chianti on a recent trip to Novara. As long as the Barolo has been allowed to rest for a few years I find it as good as an equivalently priced Burgundy.

The old "Vegetarians think butchers are gross, but I think fruit and veg sellers are grosser"