I had a small piece of ribeye left after I'd cut two bigger steaks from it - about five ounces, probably. Put it in the freezer thinking it would do for steak and eggs some morning,
but I needed cheering up tonight and this fit the bill.
It was bigger than this when I started. I just took the picture to illustrate what I'd call well done. Not overdone, well done: soft, tender, and with just a hint of pink in the centre at the thickest points. There is a common misconception that well done means incinerated or vulcanised. Wrong.
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