Afternoon kids.
Me and Mrs. S are going out for a meal tonight and having persused the menu, I've decided I'm going to have the filetto Nerone. Fillet of beef, fresh bay leaf, pancetta, brandy and black pepper butter with gratin parmesan potatoes.
Now this is how I like my steak. I usually fry a (20mm-ish thick) fillet for 3-31/2 mins each side. This gives me a steak that's cooked through but still very moist, giving brown juices out onto the plate.
What would this be on the "how would you like your steak scale?" Medium rare, medium?
) that I must concur with Z-11. 
