Simon saws away.Ken because he and Walt blogged about their new mobile butcher charcuterie service and buying big juicy pieces of rib eye at the front gate; and Alexander because he brought an impressively sized piece of beef to Martine's party - which I promptly ruined by cooking too long at too low a heat. I figured I was sadly out of practice with cooking this sort of cut and had better do something about it. I felt really guilty about not doing Alexander's beef justice (although he managed to dent his own cred as well by also bringing to the party some truly terrible homemade rosé!)
A perfect fit.When I got it home I realised the piece I had bought was slightly too large for the pan I wanted to cook it in. I had nothing else suitable - all my other pans were either too lightweight or way too big. Thus we decided to engage in a bit of butchery, and Simon got out the hacksaw and set to work on the end of the rib. It only needed a few centimetres removed, something he achieved quickly and easily.
Served with homegrown potatoes, ratatouille and pumpkin (from Tim & Pauline).I seasoned the meat with freshly ground 5 baies (a pepper mix of black, white, pink, green and coriander) and heated the pan to smoking. Five minutes searing on each side and 5 minutes resting - it was delicious. I can hold my head up again, and we had several days worth of roast beef sandwiches as a bonus.