Price Gouging - Covid Style

[ElwoodBlues1]

I do both... as I love salt (though always unrefined sea salt & herb salt)! Salt it beforehand and let it sit for half an hour before grilling... then if needed a dash more salt. Funny really as today I went to my butcher mate in the Woolies complex and he had some of the best, really well marbled, scotch fillet you can imagine. Tonight... yum.

I use the rotation method and end up with a really tender, medium leaning ever so slightly to rare, steak. Pink but not running blood!

I'm going to experiment with some liquid smoke soon... love hickory smoke/flavour.

I like my Scotch Fillet and any steak well cooked, virtually impossible to get a well cooked steak at any restaurant these days, they look at you like you are some ancient cave man wanting it well cooked.
Last one I had at the pub was meant to be well cooked but on cutting was dripping with blood, it might as well been alive on the plate...