Skip to navigation Skip to content
The Meat Club

Words by #sgfoodie Lace Zhang: This is too simple to constitute a recipe. More of a technique or a suggestion. You basically take a hunk of meat, sear the bejeezus out of it, flip it over, then baste it with butter. You can add any herbs or aromatics you’d like into the butter to infuse it. If you’re into thermometers and that sort of thing, medium rare should read 52 degrees celcius. If, like me, your reflexes aren’t fast enough, just base it on instincts and pray for the best.

Angus Beef Ribeye Steaks (Scotch Fillet)


You may also like

Beef Porridge infused with Coconut Milk and Spices

Beef Porridge infused with Coconut Milk and Spices

The Beef Porridge infused with Coconut Milk and Spices is a comforting dish on ...

View Recipe
Japanese Style Yakiniku

Japanese Style Yakiniku

This Japanese-style Yakiniku recipe has a light marinade over the thin cuts of ...

View Recipe
Tofu stuffed with True Aussie minced beef

Tofu stuffed with True Aussie minced beef

Our Tofu stuffed with True Aussie minced beef is best served with a home ...

View Recipe
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping