Talking of steaks

[tonicha]

Or

go to the Caproi, order your veal the day before and enjoy.

Heaven knows what they do to it - but I'll ask next time (Sunday)

And I will, one day, spend some time in their kitchen to see how they actually cook tuna steaks, goat cutlets and the veal.

Think it's just chucked on the griddle

[Workingman]

Thanks Di. The butcher is one I use fairly regularly and I asked him which he would use if he was making his tea - sirloin. I think you and Ria are right about the heat - hotter and quick is better than medium and slow - though I do rump my way and it works really well.

Ton, I love seared sea bass and it gets thrown on the pan skin side down then turned once the fish turns white half way up. Chicken breast is done the same way. I expect veal and goat would cook the same way.