We had gorgeous Scotch fillet steaks with baked beans
and apricot pies on last dinner. As all beefs available here in Auckland
are grass-fed ones, so flavour is wee bit weak but the peace of mind on
BSE is pretty much stronger than consuming grain-fed beef.
Just
salt and pepper would be enough for enjoying that soft and palatable
meat. Our favourite thickness is around 2.5cm. And one tip for the yummy
steak is to cook steak from room temperature as it will require less
sizzling that might make the meat hard and chewy.
