1. The steaks should be fully defrosted and then seasoned with pink salt and pepper – Note: season immediately before they go on the grill. I’ve seen people “prepare” the steaks hours before only to have the salt get rid of the essential juices before they even hit the barbie.
2. Have your BBQ/grill (or pan) HOT! You want the steak to sizzle when you place it on the grill, turn it down if needed afterwards but make sure it sizzles to start.
3. Only turn the steak once and don’t keep prodding it with the tongs – I call the constant turners/prodders “steak botherers” (or, alternatively and somewhat unfortunately, brothers-in-law).
4. Lastly, how to tell if a steak is ready. The important thing is NEVER cut a steak to see if it’s ready as this releases the beautiful juices you’ve worked so hard to retain. Instead, try the touch test…

The touch test:
Rare - hold your right hand out flat and touch the meaty muscle at the base of your thumb with your left index finger. If this feels the same as when you touch your steak, it’s done to perfect rare (the steak that is, not your hand!).

Medium Rare – just touch (and I mean just touch, don’t put any pressure on) your right index finger to the tip of your right thumb forming a circle and tightening the muscle slightly. Then, with your left index finger, touch the meaty muscle at the base of your right thumb. That’s how a medium-rare steak should feel if you touch it with a finger.

Medium - Doing the same with the second finger again tightens the muscle slightly and that’s how a medium steak should feel.

Medium-well – Touching the ring finger to the thumb gives how a medium-well steak should feel

Well - …and the little finger, you guessed it, is how a well done steak should feel.

Testing this way doesn’t destroy the steaks and also gives you an excuse to lick the beautiful brown meat caramel off your finger giving you a little chef’s preview to the great taste!

The quick version

Cover with COLD water
Bring to boil, take off heat and let stand
Soft – 1 to 5 minutes
Hard – 15 to 17 minutes
Stop cooking in cold water

The Full Version

Difficulty – Easy
Time Required – up to 25 minutes

Method

• Place eggs in a single layer in a saucepan.
• Cover with at least one inch of cold water over eggs.
• Cover the pot and bring to a boil over medium heat.
• As soon as the water comes to a full boil, remove from the heat and let the eggs stand in the water.
  • Large soft-cooked eggs – stand 1 to 4 minutes (depending on taste)
  • Large hard-cooked eggs – stand 15 to 17 minutes.
• When cooked to the desired level, drain off hot water.
• To stop the eggs overcooking, immediately cover with cold water and add a few ice cubes.
  • Soft-cooked eggs – let stand in cold water until cool enough to handle then serve immediately.
  • Hard-cooked eggs – let stand in cold water until completely cooled and use as needed.

Tips:

• Never boil eggs, it makes them rubbery.
• Use older eggs, fresh ones won’t peel properly.
• To keep eggs from cracking while cooking, before placing in the water, pierce the large end with a needle. This will also make them easier to peel.

Ingredients
Serves 4 to 6

1 beef fillet (approximately 1 – 1.2kg)
black pepper, crushed
1/4 cup balsamic vinegar
3 cloves garlic thinly sliced
Extra virgin olive oil (evoo)
3 – 4 bay leaves
2 teaspoons fresh rosemary, roughly chopped
2 teaspoons fresh thyme, roughly chopped

Method
Trim the sinew from the beef fillet (or ask your butcher to do this for you) and tuck the skinny tail end under the fillet, securing with butchers twine. Tie the rest of the fillet at 4 cm intervals. Place fillet in a roasting pan. Mix the black pepper, rosemary and thyme and rub all over the fillet, top with sliced garlic, and bay leaves. Pour the balsamic over, cover and leave to marinate for a couple of hours or overnight, turning occasionally.

Pre-heat the oven to 70C, and bring the fillet up to room temperature. Remove from the marinade, pat dry and place in a clean roasting dish. Cook for 4 hours.

Once cooked, remove from the oven. Rub a little salt all over the fillet and seal on all sides in a large frying pan. Remove from the pan and allow to rest for 20 to 30 minutes. The fillet will be beautifully pink all the way through.

Starting at about 4pm with platters of cheese with muscatels and quince paste, various p

Serves 8
1.4 kg (3 lb) fillet of beef
1 Tbl vegetable oil
40g (1