Right, well, I let the pork chop sit for half an hour last night before frying it on a medium heat and then turning heat right down and adding a knob of butter to the pan, and it was very tasty, and not tough so that worked.
For the Val day steaks ( which will actually be eaten on Friday because we are doing the posh eating thing then when we don't have work the next day) I am going to let them sit at room temp for at least 45 mins, along with an open bottle of red, and then oil them and put them in a red hot skillet for 2 minutes each side. No salt, I think it toughens the meat - I grind salt over it when it is on the plate, but it will have lots of pepper on before it goes into the pan.
I will let you know on Friday.
I have never tried cooking beef from frozen because I always buy meat fresh from the butchers so there is no point. I run frozen prawns in their shells under a tepid tap though, to defrost them quickly, and they don't seem to come to any harm. The shells get used for stock.
