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Australian foods I love


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Australian foods I love

I spent a few years living in London, but every time I came home I loaded up on Australian foods to take back. Whenever I am sick or stressed out, I reach for the same chocolate biscuits and toast spreads that I remember from my childhood. There is just something about the tastes from those foods that your mum used to give you that can make you feel better no matter what else is happening in your life. This blog is all about Australian foods and treats that are total classics and how you can find them anywhere in the world.

Guide To Choosing and Cooking Rib Eye Steak

If you enjoy steak, one of the tastiest cuts that you can buy from your local butcher is Rib Eye. Rib Eye steaks are cut from the animal's foreribs, and good cuts have plenty of fat veins running through the steak, which ensure extra flavour and juiciness. When choosing Rib Eye steaks, look for plenty of fine, pale 'flavour' lines running through the meat but not too much thick gristle.

So, having obtained a fabulous piece of Rib Eye steak from your butcher, how do you go about cooking it? Read on for a helpful guide.

You will need

  • Rib Eye steaks
  • heavy-bottomed frying pan
  • sharp knife
  • salt and pepper
  • cooking oil

How to do it

  1. Take the steaks out of the fridge at least half an hour before cooking. This helps to keep the heat in the frying pan, which prevents the pan from cooling and 'boiling' the meat. 
  2. Trim off any excess fat from around the edge of the steaks and season them on both sides with black pepper. Don't use salt at this stage as it can cause the steak to dry out as it is cooked. 
  3. Heat a thick-bottomed frying pan, and then add a teaspoon of oil. Heat the oil until it is smoking. It is important that the pan is searing hot as this helps to seal the juices and flavour into the meat so that it stays moist. 
  4. Lay the steaks into the pan carefully so that the fat doesn't splash up. Gently press the steaks down onto the pan to keep as much of the meat as possible in contact with the hot surface. 
  5. The length of cooking time will depend on how well-done you like your steak. A minute or so each side is plenty for a rare steak, whereas four minutes each side will see the meat well-done. Only turn the steaks once, half way through the total cooking time. 
  6. Allow the steaks to 'rest' somewhere warm for five minutes or so after cooking. Resting the steak helps the meat fibres to relax and retains the juices to remain inside the steak so that the meat is tender and moist when it is cut. 
  7. Just before serving the steak, season it on both sides with a little freshly ground sea salt.

For a special occasion, always buy your steaks from your local butcher. Your butcher will be able to advise you on the best cut, depending on your budget and on the preferences of your dinner guests.