Everyone has an opinion on how to cook the perfect steak, for how to get that delicious crust and beautiful, melt in the mouth medium rare (if that’s the way you like it of course). Do you finish in the oven, reverse sear, or negate the oven entirely? How about sous vide? Should you season before or after cooking and do you bring the meat up to room temperature first?
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Food On The Edge 2021 returns after a year's hiatus, and FDL can offer our readers an exclusive ticket discount for both the in-person event and the global online streaming. Find out how to get your discount.