It is a new year, and I am working in a new agency.
To start a new year, I want a scotch fillet steak on the bone. That is, a bone-in ribeye steak.
Recipe
Sous-vide bone-in ribeye steak with potato gems, fried in beef fat.
Ingredients
- Steak (it weighed 950 grams with the bone)
- Salt
- Pepper
- Potato gems
- Beef fat
- Brussels sprouts
Equipment
- Water bath
- Precision cooker
- Barbecue grill with cast-iron flat top.
- Aluminium foil tray
- Gas torch
- Boning knife
- Carving knife
Instructions
Steak
- Dry-brine the meat
- Vacuum-bag the steak, being careful around the rib bone.
- Cook the beef at 57 °C for three hours.
- Heat the barbecue grill and cast-iron flat-top.
- Dry the steak’s surfaces, then sear it over a hot barbecue grill using a gas torch.
Potato gems
- Put sufficient leftover beef fat into an aluminium tray and heat while the barbecue is heating for the steak.
- Add the potato gems to the hot beef fat and deep fry until golden.
Brussels sprouts
- Halve the Brussels sprouts longitudinally.
- Deep-fry in the hot beef fat used for the potato gems.
Serving up
- Cut the meat from the rib bone with the boning knife.
- Slice the scotch fillet steak with a carving knife.
- Arrange the slices of steak onto a dinner plate.
- Season the steak with flaky sea salt and freshly cracked black and white peppercorns.
- Cut the bone off with a boning knife and dissect the spinalis from the longissimus dorsi.
- Slice the muscle bundles and arrange the bone and meat slices on a dinner plate.
- Arrange the Brussels sprouts and potato gems on the sliced steak.
- Enjoy almost 1 kg of steak.
Photographs
Here are photographs of the meal. It’s a 950-gram steak including the bone.
Thoughts on the meal
This steak meal is a terrific way to start a new year. It was cooked the way I wanted it. The potato gems and Brussels sprouts were crispy and cooked just the way I like them.
Personal note
It will be good to work at a new agency and play a role in helping people, especially the people I work with.
Spent last week with family for Christmas. We ate well. We ate vast amounts of seafood, including oysters, prawns, scallops, squid, Moreton Bay bugs, and fish. On Christmas Day, my nieces also wanted me to cook each of them a fillet steak. Surprised but happy to do it. Took a stainless-steel frypan and a stainless-steel scrubber with me on the flight, which made for a heavy bag. I also ate four servings of Eggs Benedict with bacon. When I weighed in on my return home, there is now a peak in the spreadsheet!
Favourite Christmas meals
My favourite lunch was a Moreton Bay bug and half a dozen large Pacific oysters. I made it luxurious with a pot of melted grass-fed butter.
My favourite dessert was Christmas cake warmed with microwave radiation and served with vanilla ice cream.
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