Hello Readers,

Tonight’s post is a follow-up from last night’s sous vide porterhouse steak.

I bought a large piece of meat yesterday and split it into two halves.

I cooked in a water bath last night, and tonight I’m cooking half in a toaster oven.

Recipe

Equipment

• Wireless thermometer
• Toaster oven
• Microwave radiation oven
• Stainless steel skillet

Ingredients

• Steak
• Salt
• Rice bran oil
• Leftover gravy (see last night’s post)
• Packet potato mash (microwave radiation necessary)
• Spring onions

Instructions

Steak

1. Dry brine the steak with salt overnight.
2. Heat the toaster oven to 180 °C.
3. Heat a skillet and then lubricate the hot surface with oil.
4. Sear the steak until each surface is caramelised.
5. Insert a wireless thermometer.
6. The aim is to achieve an internal temperature of about 53 to 54 °C.
7. Place the steak in the oven and monitor the temperature.
8. When the desired temperature is reached, turn off the oven and remove the meat.
9. Allow the meat to rest.
10. Once rested, the steak can be sliced with a sharp knife and served as you wish.

Leftover gravy

• Reheat the gravy with microwave radiation.

Potato mash

• Prepare according to the packet instructions.

Plating up

1. Spoon the potato mash into the bowl.
2. Pour the gravy into a dinner bowl.
3. Arrange the slices of steak over the gravy.
4. Garnish with spring onions.

Thoughts on the meal

I like cooking steak in different ways. For example, when I want to, I’ll just sear each side of a steak and let it rest and eat it like that. Sometimes, like last night, I’ll cook the meat in a water bath. Tonight I went for the oven.

Photographs

This section is a gallery of photographs.