By Pete Goffe-Wood.
Julia Child, the celebrated American food writer and TV chef, once quipped that “The only time to eat diet food is while you’re waiting for the steak to cook”.
Well, I couldn’t agree more, and now that the winter is finally upon us, it’s time for smouldering coals, smoky red wine and large cuts of steak slowly charring to perfection.
If you’re going to cook steak over the open fire you’ll achieve far better results if you go for larger cuts of meat: cooking a 1kg piece of meat will produce far more consistent and desirable results than five 200g steaks, and you’ll get a better char on the bigger cut without sacrificing those pink, inner juices (as long as you don’t overcook it!). There are few more glorious slabs of marbled and aged flesh on the fire than an enormous T-bone. Continue reading “Pinch of Salt: Steak, Glorious Steak”