Post by Ladyfingers on Nov 17, 2023 12:10:38 GMT
I usually get a sirloin on Fridays as my lunch treat, but today I got to my butcher too late and so got a slice of fillet from another, more expensive place.
I've figured out the timing really nicely to get a perfect medium rare based on the thickness of a steak, and recently figured out that a little bit of water swirled around in the empty pan after cooking makes for a nice gravy.
