Having recently acquired a freezer full of excellent home kill beef, I find myself needing to know how to cook porterhouse, rump and filet steak. Up till now I've majored in mince and casseroles
Detailed advice on how you do it would be welcomed. My dd had a flatmate who did so many minutes each side, then so many more in a warm oven, followed by a precise rest period. But of course, she doesn't remember precisely how many minutes.