Your tea is ready Mr 49.

Not far off, it does need a 'singe' on both sides, about 20 seconds or so.

A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes):

One minute per side – and eight resting; rare.

Two minutes per side – and six resting; medium rare.

Three minutes per side – and four resting; medium.

Four minutes per side – and two resting; well done.

Five minutes per side – call the fire brigade; cremeted.

Do you use your local butcher Mr Little in Market Place Mr 49?
Been using him quite regularly lately

I really like Fields in Anlaby rlhttp://www.fieldsofanlaby.co.uk/rl
With regards to the OP I use shoulder of pork and a dry rub of powdered coriander seeds, plenty of smoked paprika a good quantity of chilli flakes, rubbed into the meat cling filmed and refrigerated overnight. Next day cooked on low heat for around six to seven hours, served on "barm cakes" lettuce and grated cheese washed down with plenty of red wine.

You left the red wine right until the end.

That's because I like to spend the six to seven hours cooking time drinking WHITE wine.

That all depends on the thickness of the steak though. A nice thick one will still be quite medium/rare after 4 minutes per side, while a thin one will be "cremeted" (sic) after 2 minutes per side.

Quote: Mintball "A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes) Better to use the rule of thumb, on your right hand put your thumb on each finger and then feel the firmness of your thumb pad, that is a great indicator or how the steak should feel and each cooking point, first finger rare, second medium rare, third medium and forth ruined. That takes out any thickness issues. www.simplyrecipes.com/recipes/th ... s_of_meat/

Quote: Mintball "A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes) Better to use the rule of thumb, on your right hand put your thumb on each finger and then feel the firmness of your thumb pad, that is a great indicator or how the steak should feel and each cooking point, first finger rare, second medium rare, third medium and forth ruined. That takes out any thickness issues. www.simplyrecipes.com/recipes/th ... s_of_meat/

B-B-Q nearer tea today seeing as weather looks setfair.
Got a pack from butchers.
Chilli-lamb-beefburgers.
Lamb chops.
Ribs
Sausages.
Chicken kebabs.

Got a few crates of Bud because it was on offer at Sainsburys.
If Secret Gesture wins this afternoons Oaks at Epsom I will be getting persisted.

Some decent results with curry's using the basic onion base sauce from The Curry Secret www.amazon.co.uk/Curry-Secret-In ... rry+secret Can recommend this as a start point for anybody who doesn't like their curries too "tomato-ey"

Some decent results with curry's using the basic onion base sauce from The Curry Secret www.amazon.co.uk/Curry-Secret-In ... rry+secret Can recommend this as a start point for anybody who doesn't like their curries too "tomato-ey"