BBQ at HOME on a RainyDay

Very good quality of steak and flavorful. One of my favorite selections.

We tend to cook these medium-rare to rare in the pan with just some pepper and salt rubbed in. Not quite as tender as the fillet steaks but still great beef and a reasonable price.

Very good product I buy them all the time.

These are straightforward British-style sausages, and taste like a normal UK supermarket brand (decent quality, not the cheap ones). We cook them baked in a Pyrex dish or fried in a closed pan, because we don't want to mess the grill up too much, but that's not to say they produce an unusual amount of fat (they seem to be good quality)

1) defrost, then dry off meat, and cover with 1% of meat's weight in salt (mine was 260g so 2.6g salt). Set on plate uncovered for 24 hours in the refrigerator. 2) sous vide 2-3 hours at 53C. I use the Anova Nano but it shouldn't matter. 3) dry off again, COMPLETELY, and deep fry in lard at 190C for about 50 seconds, until brown color is perfect. Even without pepper, garlic, etc., it really tastes great, in addition to the famous tenderness. I've had the same cut at nice restaurants (e.g. Zuma) with practically no taste, so kudos to Meat Guy for sourcing some beef for us with intrinsic flavor.