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(I helped save b3ta! rob, Sun 1 Apr 2001, 1:00)
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...Rump, I think.

(I helped save b3ta! Lampito rise with the moon, go to bed with the sun, Wed 18 May 2011, 13:19, 3 replies, latest was 15 years ago)
Defo medium rare to medium then.
Needs a little bit more cooking to melt any fat running through it.
(Bazongaloid, Wed 18 May 2011, 13:20, Reply)
I second this.
Al knows about meat
(I helped save b3ta! Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:23, Reply)
I have a thing about fat and meat.
Urgh. Horrible stuff.
(I helped save b3ta! Lampito rise with the moon, go to bed with the sun, Wed 18 May 2011, 13:29, Reply)
fat running through meat is different
that's what makes it taste good.
(I helped save b3ta! Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:30, Reply)
Yes,
it's very funny to see you eating your bacon with Crow next to you...
(Aberracion Life's getting very complicated, but a lot of fun., Wed 18 May 2011, 13:31, Reply)
I know, it's disgusting, but he likes it, I don't, and neither of us like wasting food.

(I helped save b3ta! Lampito rise with the moon, go to bed with the sun, Wed 18 May 2011, 13:38, Reply)
Yes, but seeing you feeding him
those little bits of whites is so, so funny.
(Aberracion Life's getting very complicated, but a lot of fun., Wed 18 May 2011, 13:50, Reply)
I am very much like a proper crow in this respect
(A shameless scavenger)
(LongJohnBaldry, Wed 18 May 2011, 13:50, Reply)
Medium-rare
should be ok for a first time, but don't burn it or it'll only taste of charcoal, not meat.
(Aberracion Life's getting very complicated, but a lot of fun., Wed 18 May 2011, 13:21, Reply)
^^What they said.
Also make sure you rest it well after cooking too (~15-20 mins at ~60-70degC), it relaxes the meat rendering it much more succulent!
(BrianHequator was stretching owls, on, or around, Wed 18 May 2011, 13:24, Reply)
15-20 minutes seems like too long for a single steak

(I helped save b3ta! Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:26, Reply)
I agree
five minutes, maybe up to ten if you've got the oven warm first.
(Bazongaloid, Wed 18 May 2011, 13:27, Reply)
guideline is half to 3/4 of cooking time I think
so no more than 10 minutes resting should be necessary I'd say
(I helped save b3ta! Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:29, Reply)
You chaps are probably right, I posted with I normally do for my favourite.
I like a highly-toasted fat ribeye though, so the extra time lets the otherwise fairly cool interior get a bit warm while staying pink ...
(BrianHequator was stretching owls, on, or around, Wed 18 May 2011, 13:39, Reply)
Mmmmm Rib-Eye.
I had some amazing Rib-Eye in Gaucho in Picadilly.
(Bazongaloid, Wed 18 May 2011, 13:41, Reply)
yeah, ribeye is a different thing altogether

(I helped save b3ta! Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:43, Reply)

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