Steak
Chef Tom Kerridge discusses cuts, ageing, cooking methods and sauces with Good Food’s Orlando Murrin and Rosie Birkett. Which is best - rump, sirloin, rib-eye or fillet? How long should it rest? Quick pan sauces to make PLUS Tom’s recipe for rib-eye with steak pan potatoes a peas on bbcgoodfood.com See acast.com/privacy for privacy and opt-out information.
