Random Yummy

Tonight I cooked a thick scotch fillet steak.

This is the last piece from the larger portion I bought from the butcher.

I prepared it with 48 hours uncovered on a rack in the refrigerator.

I cooked it with the aid of a meat thermometer.

I had it in the oven until the internal temperature reached 55 °C. The oven was set to about 120 °C. The total cooking time was about 45 minutes.

I seared the steak in a hot frypan to give it a crust.