I like the look of cattle on a plate, too. Luckily, there are great butchers in Galway, including Collerans on Mainguard Street. I bought a fillet steak there at the weekend to try out a new way of cooking it (plus an old way of eating it). I usually pan-fry or grill a steak, but I came across a technique called the reverse sear method that I decided to try. The idea is to oven cook the steak first on a low temperature before finishing it on the pan. The challenge is to keep the temperature low enough – my cooker was a little hotter than I would have liked, but the end result seemed reasonable. But was it better that just frying it ? Well, to be honest, I couldn’t really tell the difference – it didn’t seem to taste any better than a pan fried one (though it still tasted great). I’m going to have to do a few more experiments, and see if I can get the over temperature down to around 50 degrees celcius. Which means I’m going to have to eat a few more steaks… in the name of experimentation, of course.