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&amp;quot;steveb&amp;quot;:2j4o16ej wrote: About a year ago, I started cooking steaks (and other things) in my mash tun. Definitely worth the effort now and again. <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->
good article here[/url:2j4o16ej][/quote:2j4o16ej]

That must make for an interestingly flavoured beer...

"No sizzle= No Maillard = A lot less flavour"

Indeed- that's why it's always good to sear the meat before a slow cook (as some erroneously think- 'this seals the meat'). Otherwise there's no umani.

&amp;quot;EoinMag&amp;quot;:1cspaaxr wrote: Well done, is just wrong.[/quote:1cspaaxr]
oooooh no its not, I cook a thick fillet by first searing it on a hot pan both sides and then on in to the oven. To me a well cooked steak has a slight carbon taste on the outside, pale brown on the inside and still juicy,if your ever in Dromod co Leitrim,go into Cox,s bar and restaurant and you will get a steak dinner thats just lovely. They converted 2 non meat eaters to steak.

have to disagree esp when talking about fillett. needs to be med rare.
as far as the slow cooked leg of lamb that works out nice but i still prefer pink.
same goes for rack and liver. im hungry now

I think this is going a bit like the Which is the best Stout Thread, to which in my opinion, there is no definitive answer to, as it's all based on personal preference. Some like it rare and some like it well done. I know which way I like it, but that doesn't mean that others are wrong for liking it a different way.

Great thread. My method for fillet (which I think might be a Jamie Oliver method) is:

Rub olive oil in to the meat.

Grind a lot of course pepper and some salt on to the meat.

Put a dry steel pan on very high heat for a few minutes until very hot. (non-stick pans are useless)

fry the steaks for 3 minutes each side (depending on thickness), turning every 60 seconds.

Rest in oven for about 15 mins at 90C.

This gives a chargrilled steak on the outside that is consistently cooked medium-rare on the inside.

It's better than just about every restaurant I've tried although I am tempted to try Eoin's method.