Steak

Dijon mustard and chives crusted scotch fillet steak

Scotch fillet steak on a Saturday night is even better if it’s a steak sandwich

I watched a Nicko’s Kitchen video on YouTube recently on how to cook a perfect scotch fillet steak. My technique is slightly different in that I follow the Heston Blumenthal method of rapid flipping every fifteen to twenty seconds.

 

Anyway, I wanted a steak sandwich for dinner. I liked the way Nicko crusted his steak by using Dijon mustard and chopped chives. It looked very pretty. It also added a nice taste too. 

What you’ll need

Scotch fillet steak

Salt

Olive oil

Butter

Thyme

Chives

Dijon mustard

Cracked pepper

Lettuce

Tomato

Swiss cheese slices

Bread roll

Here’s what you do

Slice the bread roll into halves

Apply some Dijon mustard to the inside of each half

Add a slice of Swiss cheese

Put the bread under a grill for a few minutes to slightly melt the cheese

Remove some lettuce leaves and wash them

Slice the tomato and allow it to rest on some paper towel

Apple some pepper to one side of the tomato

The steak should have been in the refrigerator for about half a day at least uncovered

Take the steak out at least an hour before you’re ready to cook to get it to room temperature

Rub some olive oil all over the steak

Season the steak with salt

Get a pan smoking hot

Put the steak in the pan and flip every 15 to 20 seconds and cook until you like it

I like my steak rare

Add some thyme and a bit of butter and allow the butter to melt and the thyme to flavour the meat

Let the steak rest for at least 5 minutes

Coat one side of the steak with Dijon Mustard

Flip the steak over onto a plate of chopped chives and coat the steak

Scotch fillet steak with chives and Dijon mustard Gary Lum
Scotch fillet steak with chives and Dijon mustard [Click on the photograph for a full view]
Slice into the desired thickness

Prepare the steak sandwich with the bread roll and melted cheese

Enjoy a nice juicy steak sandwich

Scotch fillet steak with chives and Dijon mustard sandwich Gary Lum
Scotch fillet steak with chives and Dijon mustard sandwich [Click on the photo for a full view]

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

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What I’ve eaten this week

Another week

It’s been a good week in food. While my predictability remains high, there has been some variation. I’ve also been trying to vary how I share what I’ve been eating. I’m using Snapchat more especially video which I share via Instagram. I’ve also been producing a few more YouTube videos to share how I have prepared food. I set up a page for them.

Split pea and ham soup

Last Sunday I made split pea and ham soup again in an attempt to get it to look more green. Instead of carrot I used potato. It wasn’t much greener.

 

Slow cooker split green pea and ham soup with Jalapeño peppers and chilli for kick
Slow cooker split green pea and ham soup with Jalapeño peppers and chilli for kick

Salmon

I cooked salmon in paper one night and a quick pan fried version the following evening.

Salmon cooked in paper with sugar snap peas and onion served with avocado
Salmon cooked in paper with sugar snap peas and onion served with avocado
Salmon cooked in paper with sugar snap peas and onion served with avocado
Salmon cooked in paper with sugar snap peas and onion served with avocado

Pan fried salmon with pearl barley couscous and chickpeas
Pan fried salmon with pearl barley couscous and chickpeas

Chicken Maryland

On Wednesday night I made cheesy Chicken Maryland with leftover slow cooker oyster blade steak.

Slow cooker oyster blade steak with Chicken Maryland served with avocado
Slow cooker oyster blade steak with Chicken Maryland served with avocado

On Friday evening I wrapped my Chicken Maryland in Pialligo estate artisan bacon

Bacon wrapped chicken Maryland
Bacon wrapped chicken Maryland

Chicken schnitzel wrap

On Thursday at lunch time I had a chicken schnitzel with chips wrap with friends

Royal chicken schnitzel chip butty with pink lemonade
Royal chicken schnitzel chip butty with pink lemonade

McDonald’s Double Quarter Pounder with a large vanilla thick shake

Thursday was a long day. I started with a 6 am teleconference and ended with a lecture at the ANU Medical School from 5.30 to 7.15 pm. I stopped at McDonalds on the way back to the apartment.

#dinner of champions from @mcdonaldsau #snapchat #iphone #instafood #foodporn #yummy

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

Raisin toast after a 6 am teleconference #breakfast #yummy #delicious #instafood #foodporn #iphone #snapchat

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

 

Roast pork with crispy crackling and potatoes

On Friday while working at The Canberra Hospital I enjoyed a meal of roast pork with crispy crackling and potatoes

Roast pig with crispy crackling and spuds #lunch #yummy #delicious #instafood #foodporn #iphone #snapchat

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

 

Bacon and eggs

Saturday morning called for bacon and eggs

Pialligo Estate bacon and eggs
Pialligo Estate bacon and eggs

Garlo’s pie and sausage roll

Saturday lunch was a little extravagant with a pie and sausage roll

Garlo’s pie and sausage roll for #lunch #delicious #yummy #foodporn #instafood #iphone #snapchat

A video posted by Gary Lum (@garydlum) on

Garlo's beef and mushroom pie with Worcestershire sauce and a Garlo's sausage roll with barbecue sauce
Garlo’s beef and mushroom pie with Worcestershire sauce and a Garlo’s sausage roll with barbecue sauce

 

Fried noodles

Saturday night was ‘vegetarian’ fried noodles with vegetables

Fried noodles with cheese and vegetables
Fried noodles with cheese and vegetables

Pelicans on Lake Ginninderra

It’s a 3 pelican day on #lakeginninderra #belconnen #canberra #cbr #iphone #snapchat

A video posted by Gary Lum (@garydlum) on

Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Park bench on Lake Ginninderra
Park bench on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra

Baked fried pan grilled jerk chicken wings in buffalo barbecue sauce

Mmm…chicken wings in America are really good.

Photograph of Chicken Wings baked fried and chargrilled jerk seasoned wings tossed in buffalo barbecue sauce

I’m in Washington, D.C. for work at the moment. I was recently chatting with an American friend on Twitter about barbecue food and she mentioned chicken wings. I love chicken wings. As much as I am a ‘thigh man’, chicken wings are fantastic. The meat is always tender and sweet and it’s relatively easy to get the skin to be nice and crispy.

I thought I would take the opportunity while I am in the USA to try some barbecue chicken wings.

I ordered some from the room service menu. They arrived hot and smelled really good.

Unfortunately, the room lighting was poor. I had all the incandescent lamps on and in a dark room the yellow cast was very pronounced.

The wings were good. The skin was crispy, salty and sweet with a little tang. The meat was moist, tender and soft enough to be sucked off the bone. The serving size was also generous. I forgot to add the blue cheese sauce into the photograph. My friend asked if I had some. Indeed I did.

I’d happily eat these again.

I also ate a nice ribeye steak with the bone in last night.

Ribeye steak I’m developing a real liking for Mac and cheese with my main meals 

I went to another place with colleagues and enjoyed a nice pork chop with Brussels sprouts cooked with bacon and a side of Mac and cheese. That was really nice.

I spent a little time at the Capitol building and got to sit in and watch a couple of senators make speeches on national security.

Abraham Lincoln looks sad
Abraham Lincoln looks sad
Geographical centre of Washington, D.C.
Geographical centre of Washington, D.C.

How to cook a steak like Heston Blumenthal

Regular readers know I like steak and some of you know that I’ve cooked steak like Heston before. Now that I’m back on a low carb kick I’ve been dreaming of a nice steak dinner since picking up a piece of ribeye from Coles on the weekend.

I began preparing the steak this morning as I was making breakfast. I unwrapped the meat and laid it on a rack and then on a plate and put it back in the refrigerator to dry out a little.


This is Heston explaining his steak cooking method

When I arrived home after work I pulled the steak out and placed it on the kitchen bench to let it get to room temperature (which in Canberra today wasn’t much different to the temperature inside my refrigerator).


 

This is my steak after it had been drying in the refrigerator

Ribeye steak out of the refrigerator waiting to be cooked and eaten.
Ribeye steak out of the refrigerator waiting to be cooked and eaten.
How to cook a steak like Heston Blumenthal
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Ribeye fillet steak
  • Fennel
  • Parsley
  • Bok choi stalk
  • Red onion
  • Lime juice
  • Mayonnaise
Instructions
  1. In the morning before leaving for work unwrap the steak and put it on a rack on a plate and put it back in the refrigerator
  2. When you get home after work pull the steak out and put it on the kitchen bench to equilibrate to room temperature
  3. Cut the fennel, parsley and red onion into thin slices and squeeze the juice from half a lime
  4. Put the salad together
  5. Slice the stalk of some bok choi and set aside
  6. Get a frypan really hot and add some grape seed oil plus a bit of butter
  7. When the pan is smoking hot put the steak in the frypan
  8. Count slowly to fifteen and turn
  9. Repeat this for a total of 3 minutes
  10. When the steak is cooked put it aside in a warm place and let it rest for 10 full minutes
  11. While the frypan is still hot add the bok choi stalk slices and fry off
  12. After 10 minutes resting plate it all up
  13. Shoot a photograph
  14. Eat the meal
  15. Wash the dishes
  16. Write the recipe
  17. Blog (verb)

This is the steak and fennel salad plated up

Steak and fennel salad after the meat has been rested for 10 minutes.
Steak and fennel salad after the meat has been rested for 10 minutes.

Here is my breakfast this morning. Streaky bacon cooked in a benchtop oven and served with a fried egg.

Pay day bacon and egg
Pay day bacon and egg

So how do you like to cook steak?

Porterhouse Steak Heston Style

The Porterhouse steak Heston style is the second Heston style dish I’ve done today. For breakfast I made scrambled eggs Heston style 

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Here’s a video of Heston on MasterChef Australia describing his cooking technique.

 

 

Unfortunately, Heston doesn’t complete the TimTam Slam in this video. 

So tonight I used a Porterhouse steak which is a little unusual for me because I prefer rib fillet. Given the cost of living, the cost of meat and the need to budget more carefully I went with Porterhouse steak.

To accompany my porterhouse steak I had an avocado that I coated with pepper and chilli flakes. I also prepared a simple fennel salad with red onion, parsley and capers.

Porterhouse Steak Heston Style
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Porterhouse steak
  • Avocado
  • Fennel
  • Parsley
  • Red onion
  • Capers
  • Pepper
  • Salt
  • Chilli flakes
  • Lemon juice
Instructions
  1. The night before place the steak on a rack and on a plate and put into the refrigerator. This helps the steak dry out.
  2. Allow the steak to get to room temperature.
  3. Just before cooking rib in some oil and a little salt.
  4. In a smoking hot pan sear the steak and keep flipping every 15 seconds for a total of four minutes.
  5. Seal the edges, especially the fat.
  6. Allow the steak to rest for 10 minutes.
  7. Half an avocado and cover in lemon juice and then coat with cracked pepper and chilli flakes
  8. Prepare the fennel salad with fennel, parsley, red onion, capers and lemon juice.
  9. Slice the steak and put onto a plate, add the salad and then the avocado.
  10. Shoot a photograph.
  11. Eat the dish.
  12. Wash the dishes.
  13. Write the recipe.
  14. Blog (verb)
 

 

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I drained the lemon juice out of the fennel salad by straining in a coffee filter paper.

2015-02-22_17.47.03_005_GARY_LUM_FB

 

You can see the steak is rare in the middle and nicely coloured on the outside. The fat could have been rendered better but it was fine (I like animal fat).

So how do you like to cook your steak? 

Chifley’s Bar and Grill in the Hotel Kurrajong

It’s Thursday evening and Bron and I go to dinner at Chifley’s Bar and Grill in the Hotel Kurrajong. The restaurant was named after Ben Chifley (Australia’s sixteenth prime minister) and the restaurant specialises in beef and locally sourced produce.

As we arrive at about 7 pm we notice the courtyard with many of the tables occupied with local Canberrans enjoying an after work drink. The clue to knowing they are local Canberrans is that many of them are still wearing lanyards bearing Australian Government identification tags (and they’re also dressed in business attire).

Chifley's Bar and Grill on Urbanspoon

On confirming our reservation we’re shown to a table near the kitchen and the function rooms. It’s a relatively quiet night in the restaurant so we effectively get a waiter to ourselves. The service is very good. Our waiter is knowledgeable about the menu and very helpful. He attends to us fairly regularly through the evening asking if we’re okay and checking that the food is meeting our expectations.


For an entrée I went for the crispy sardine fillets (with salsa rossa).

Grilled sardines at Chifley's Bar and Grill in Hotel Kurrajong
Grilled sardines

The sardines were crispy and tasty. This is the first time I’ve eaten sardines that weren’t from a tin in oil. I could definitely eat a bigger plate of these.


For a main meal dish I went for steak, after all Chifley’s Bar and Grill is all about the premium steaks it serves and I ordered the  Sher wagyu fi Scotch fillet with a marbling score of 5+. I asked for horseradish aioli and the steaks came with celeriac purée.

Sher Wagyu Fi Scotch fillet +5 at Chifley's Bar and Grill at Hotel Kurrajong
Sher Wagyu Fi Scotch fillet +5 with celeriac purée and horseradish aioli

When I got my piece of steak I thought I’d died and gone to food heaven. I’ve never enjoyed steak so much. 

We also got some pommes frites which were delightful.


For dessert I had the vanilla panna cotta. It was nice.

Vanilla panna cotta at Chifley's Bar and Grill at Hotel Kurrajong
Vanilla panna cotta

I’m very happy to recommend Chifley’s Bar and Grill. The steak is amazing. I would like to become a regular steak eater here.

 

Steak and vegetables

Mum and Dad rarely eat steak now. It’s too expensive and they’re careful of their teeth. They both have a lot of dental work and they prefer not to chew anything tough. I promised a juicy and tender steak  

I explained to Mum the theory behind Heston Blumenthal’s technique for perfect steak and the importance of resting the meat to get a perfect rare to medium rare steak. I also took the advantage of buying some Scotch rib eye fillet which makes a tender steak pretty well guaranteed unless you neglect it. Mum and Dad love their vegetables so we also had some boiled spuds (potatoes for you refined readers), sweet potato, snow peas, asparagus and sweet corn on the cob.

Scotch rib fillet steak after sitting out to dry and getting to room temperature. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.2, 1/40sec, ISO 250
Scotch rib fillet steak after sitting out to dry and getting to room temperature. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.2, 1/40sec, ISO 250
Spuds ready to boil in the saucepan. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 320
Spuds ready to boil in the saucepan. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 320
Scotch rib fillet steak resting and letting the wonderful juices keep the meaty goodness all tender. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 1250
Scotch rib fillet steak resting and letting the wonderful juices keep the meaty goodness all tender. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 1250
Saturday dinner. Scotch rib fillet with spuds, sweet potato, snow peas, asparagus and corn. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 2000
Saturday dinner. Scotch rib fillet with spuds, sweet potato, snow peas, asparagus and corn. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 2000

Mum and Dad were pretty happy and enjoyed the meal. 

Easy 5 minute steak meal

It rained today so my plan to go for a walk didn’t eventuate. I’ve put on so much weight, I need to exercise and eat less. Well after last night I really need to eat less. 

I made a light and easy steak dinner. The steak was a Scotch rib fillet that was about 1 cm thick and it had a nice amount of deckle around the lean fillet.

Scotch rib fillet steak NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 800
Scotch rib fillet steak NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 800

I left the steak out on the bench for 2 hours to let it get to room temperature and to reduce the moisture content.

Bread and butter NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 280
Bread and butter NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 280

I needed some fried bread as a base for the steak. The steak always tastes good with fried bread. Frying bread in real butter is also important. 

Sweet potato NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 360
Sweet potato NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 360

I like sweet potato. I cooked this with the steak. In the finished product you can see the char marks 

Saturday dinner. Scotch rib fillet steak with spinach, capsicum and sweet potato. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/16, 1/25sec, ISO 400
Saturday dinner. Scotch rib fillet steak with spinach, capsicum and sweet potato. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/16, 1/25sec, ISO 400

I like to cook my steak rare. I use the Heston Blumenthal method. I have a timer set for 5 minutes and the frying pan set to high. I turn the steak every 20 seconds. I then let it rest for at least 5 minutes. The resting is the most important part. 

So do you like to eat a quick and easy minute steak?

 
If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

Lunch at Graze @ the factory

It was a great day for a drive in the country. Warm relatively humid weather. Not too much glare and not too much traffic. 

Junee is about two and a half hours drive from Canberra. Junee is known as the home of NSW and Australian rugby league player Laurie Daley and rugby league broadcaster Ray Warren. It’s also the home of a licorice and chocolate factory which in a former life was a flour mill.

The factory does tours and has a gift shop plus restaurant and cafe. We went looking in the gift shop and the theme was mainly kitchen appliances and gadgets plus Crocs® The cafe is aligned with the sales outlet for the licorice and chocolate. There are all sorts of flavours and shapes. They seem to do a big trade in freckles, frogs and boobs. Yes boobs, milky white boobs. And also milk chocolate boobs.

The restaurant has a nice big spacious feel and a country style menu with steak sandwiches, hamburgers, fish and chips, steak and some salads.

Bron chose a Junee lamb burger with red beans, guacamole and sour cream plus a granny smith cider. I chose a sirloin steak with a garden salad and chips. I asked for the steak to be cooked rare and to come with a peppercorn sauce.

Junee lamb burger Apple iPhone 5s with iPhone 5s back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/30sec, ISO 100
Junee lamb burger Apple iPhone 5s with iPhone 5s back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/30sec, ISO 100
Bron liked her burger. The meat was juicy, flavoursome and tender and the bun was nicely toasted and still soft. The guacamole and sour cream with red kidney beans worked really well together. The chips had a great flavour, but we’re a bit too soft for Bron’s liking. 
 
The cider was crisp, dry and wonderfully refreshing. Perfect for a warm 32 °C plus warm windy day looking out to the lovely shade of the vine encased outdoor dining area.
Sirloin steak with garden salad and chips Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 50
Sirloin steak with garden salad and chips Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 50

My steak was good. It was mostly rare with some areas a little more medium rare. The fat was mostly rendered but there was some gristle which tasted good but it was tough. The salad was lightly dressed so no splashing of vinegar and oil on my white shirt 🙂 The chips were tasty but soft. I also had a caramel thickshake which was pretty good. 

Junee Licorice and Chocolate factory white chocolate boobs NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/30sec, ISO 400
Junee Licorice and Chocolate factory white chocolate boobs NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/30sec, ISO 400
Junee Licorice and Chocolate factory white chocolate boobs NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/30sec, ISO 400
Junee Licorice and Chocolate factory white chocolate boobs NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/30sec, ISO 400

Have you ever been to Junee? Do you like Boobs?

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Graze @ the factory on Urbanspoon