Hello readers,

How has your week been? I had a wonderful week. Work has been steady, and the weather has been mild.

I haven’t had much food inspiration this week. However, today, I read a couple of reports of food-borne infections associated with beef. That’s why I chose steak for dinner.

I like a large piece of beef because a large portion of the muscle is always safer than meat minced (ground in North America) or served in a manner that increases risk.

Many people never have any ill effects, but others experience severe infections, and there are some who die. The morbidity and mortality are why public health practitioners are necessary.

I feel fortunate because I enjoy eating beef on the rare side. Cooking the meat with knowledge of temperature control ensures pasteurisation and food safety.

Recipe

Equipment

• Immersion circulator
• Water bath
• Cast iron skillet

Ingredients

• Steak
• Salt
• Garlic powder
• Pepper
• Lettuce
• Cherry tomatoes
• Avocado
• Mayonnaise
• Butter
• Flour
• Beef stock
• Mushrooms

Instructions

Steak

1. Season the steak with iodised salt, freshly ground peppercorns, and garlic powder.
2. Place the seasoned steak into a vacuum bag and seal it in a vacuum chamber.
3. Cook the steak at 54 °C for 3 hours and 10 minutes in the water bath.
4. Remove the steak from the bag and dry the surface with absorbent paper.
5. Keep the juices for the gravy.
6. Heat a cast iron skillet and sear the steak.
7. Allow the steak to rest a little before carving the meat from the bone and then slicing the meat.

Mushrooms

1. Quarter some mushrooms.
2. Sauté the mushrooms in butter.

Gravy

1. Make a roux with butter and flour.
2. Whisk in some beef stock and cooked meat juices.
3. Season the gravy with salt and pepper.

Salad

1. Place some washed lettuce leaves in a bowl.
2. Cut some cherry tomatoes into quarters and add them to the salad bowl.
3. Dice half an avocado and add to the salad bowl.
4. Stir through some mayonnaise as a salad dressing.

Plating up

1. Arrange the steak on a warmed dinner plate.
2. Place the salad next to the steak.
3. Place the mushrooms between the steak and the salad and spoon some of the butter onto the meat.
4. Pour the gravy into a small bowl and serve it on the dinner plate so the steak can be dipped.

Thoughts on the steak

This thick cut of porterhouse was good. I’m saving the other half to cook by reverse searing it.

As much as I am a fan of instant gravy, making a roux and using the cooked meat juices from the vacuum bag gives a flavour and consistency, which is just as good, if not better.

Photographs

This is a gallery of photographs.