Price Gouging - Covid Style

[LP]

Interesting. I always rest the meat for a while to be a room temperature. I also was told you should rest the cooked meat for the same amount of time that you cooked it. I saw an interesting technique for cooking a 15-20mm thick scotch fillet. Its basically cooked on a hot grill for 90 sec, rotate 90 deg, cook for another 90 sec, flip. cook for 90 sec, rotate 90 deg and cook for another 90 sec. Comes up a treat at medium/. Close the bbq hood in between rotations and flips.
We have digressed a fair bit from the original topic, apologies.

Digress maybe, but if you are getting gouged on something it's wise not to waste it! ;D

I've used that technique too and agree it works well for thicker cuts, I tried it on an open hot plate and it didn't work so well, maybe having the lid is critical to maintain the heat. I eventually gave up on the method, because I found the problem was I' would get distracted and then stuff would get overcooked.