Aussies aren't into meat!

[maxm68]

Woolworths meat is woeful... their steak and chops are rubber.

[Thryleon]

There is a butcher's in Eltham called tip top that does good meat.

[cookie2]

I do a fair bit of that too cookie. Well, when we are on the Sunshine Coast.

For meat we have a couple of good butchers we go to.

Just had a great steak which I didn't catch myself. 

[sandsmere]

Just had a great steak which I didn't catch myself. 

Seems we have like tastes cookie.
I love a rib fillet, about an inch thick, cooked rare!  8)

[LP]

Seems we have like tastes cookie.
I love a rib fillet, about an inch thick, cooked rare!  8)

Rib Eye, medium rare, a little simple salad on the side and a large glass of Barolo!

Yum, yum!

[madbluboy]

I get mine from the South Melbourne market usually.

[Inboltswetrust]

I don't eat meat at all because I'm a vegetarian.  I think it is nice to preserve animal lives and I've got to 45 without it, so i'm not about to start eating it now.  I like vegetarian curries and pasta.

[Gointocarlton]

Rib Eye, medium rare, a little simple slald on the side and a large glass of Barolo!

Yum, yum!

Stop it. We have similar tastes LP. The salad I like best is simply tomatoes, chopped red onions and olive oil. If the rib eye is of extra good quality, a nice Brunello di Montalcino is warranted.

[cookie2]

Seems we have like tastes cookie.
I love a rib fillet, about an inch thick, cooked rare!  8)

Yes mate sounds like it, I like to get the grill on the bbq very very hot and cook the steak about 1.5 - 2 mins (depending in thickness) per side. I like most type of steaks but a good marinated rib-eye is particularly nice! I like a good Aussie shiraz to keep it company.

[LP]

Stop it. We have similar tastes LP. The salad I like best is simply tomatoes, chopped red onions and olive oil. If the rib eye is of extra good quality, a nice Brunello di Montalcino is warranted.

I wasn't a big fan of Italian red, but I had a few nice Barolo, Novello or Chianti on a recent trip to Novara. As long as the Barolo has been allowed to rest for a few years I find it as good as an equivalently priced Burgundy.

I like a thick cut Rib Eye cooked like this, pre-heat coals in a kamado style grill, allow the kamado to get very hot and for the coals to burn well down, take some room temperature rib eyes and flash cook them in the kamado. Rare might be as quick as 2 or 3 mins, medium-rare 4 - 5, buggered is pretty much anytime much longer than about 5 - 6 mins. Let them rest for 15-20 mins in a very low temp warm oven.

I have no idea way the kamado grills cook steak so well, there is a clear difference between them and any hooded barbecue whether charcoal or gas.

PS; If anybody asks for medium or well done give them $20 and directions to the nearest pizza shop, and another $10 to make up some goon juice!