Yummy Lummy

A blog about food and me

Tag: Beef

  • Rump steak, honey fig, and spicy cheese sauce

    Rump steak, honey fig, and spicy cheese sauce


    Several weeks have passed since my previous post. Recently, my meals have predominantly consisted of beef and lamb, with occasional salmon.

    I have also appreciated the favourable weather conditions and the opportunity for outdoor cooking. However, in my case, this primarily involves using the cast-iron flat top on my Weber Q+ barbecue.

    It’s a long weekend, however, with the current heatwave, I think I’ll spend the gazetted public holiday working in the office. One of the benefits will be uncongested roads and good traffic flow.

    What else have I been doing?

    Apart from work, with new responsibilities and a larger span of control, I have been finding joy in watching Star Trek on my television.

    Rather than rewatching old shows, I have been watching Star Trek: Discovery (ST: DIS), Star Trek: Strange New Worlds (ST: SNW), and Star Trek: Picard (ST: PIC).

    Since the original series (ST: TOS), Star Trek, through the vision of Gene Roddenberry, has advanced diversity, equity, and inclusion[i] (DEI) as a key foundation for the stories.

    DEI is more evident in the three shows I have recently watched. The creators thrust DEI on viewers, and I know that in online forums, the “in your face” approach has upset many people who prefer subtlety over bluntness. I thought it was fine and not over the top. It reflects the society we know now.

    Among these new Star Trek iterations, ST: SNW is the standout success (in my opinion). It was fun, with loads of whimsy and humour. The characters were fantastic and the acting superb. On the other hand, in ST: DIS, I liked the darker, edgier characters for their realism, while most of the characters and their actors were simply annoying. Who would have thought I would enjoy Jason Issacs playing Captain Lorca after his portrayal of Lucius Malfoy in the films adapted from JK Rowling’s Harry Potter book series? Michelle Yeoh is also stellar in her roles. Burnham, Book, and Tilly were the most annoying characters. If they had been “killed off” by the writers, I would not have minded.

    The enjoyment with ST: PIC was familiarity with characters and actors from Star Trek: The Next Generation (ST: TNG), plus the addition of characters from other series around that time. I am thinking of Seven of Nine, played by Jeri Ryan from Star Trek: Voyager (ST: VOY) and cameos from other characters from ST: VOY and Star Trek: Deep Space Nine (ST: DS9). I particularly enjoyed Commander Worf (played by Michael Dorn) and the change in his character. The humorous quips and his marriage of Klingon warrior philosophy[ii] with pacifism[iii] are welcome changes.

    If you grew up with Star Trek and enjoy watching it, I highly recommend these new series. I will also watch Star Trek: Lower Decks and Star Trek Academy at some stage. Of the three series I have just watched, I can see myself happily rewatching ST: SNW and ST: PIC but not ST: DIS.

    Do you like Star Trek? Tell me what you think?

    Tonight’s meal

    Rump steak with spicy blue vein cheese sauce and honey-drizzled fresh fig.

    I know I do not eat a lot of fruit, but when in season, I do enjoy some fruits, like Bowen mangoes and figs. I saw some figs in the supermarket yesterday and bought a couple. At $AUD1.50 each, I should have just bought one.

    I also do not use many spices these days. My preference is to focus on the flavour of the main primary produce I am eating. The jalapeño-spiced blue-vein cheese was a concession so I could try it.

    Rump steak

    I cooked the steak in a water bath at 57 °C for 2 hours. I then seared the steak on a hot cast-iron flat top on my barbecue and augmented the sear with a gas torch.

    Cheese sauce

    I gently mixed butter, cream, cream cheese, and jalapeño-spiced blue-vein cheese in a small saucepan over low heat until it formed a sauce.

    Fig

    I washed the fig and then halved it. I warmed and coloured the cut surface on a hot cast-iron flat top in my barbecue. I drizzled some honey over the fig halves. I do not clean the flat top after each use, and I enjoy the crusty flavours that result from many layers of meat and fat.

    Photographs

    Dry-brined rump steaks
    Rump steak with honey drizzled fresh fig, topped with jalapeño blue vein cheese sauce.
    Rump steak with honey drizzled fresh fig, topped with jalapeño blue vein cheese sauce.

    Thoughts on the meal

    Do you like figs? I enjoy eating them. The steak was cooked how I like it, and the spicy jalapeño blue vein cheese sauce added a hot and savoury flavour to the sweetness of the fig and honey.

    I thought the meal was nicely balanced. I’d happily eat this again. Given I have another rump steak and another fig, it’s likely to happen again soon. 😉

    Now watching

    After dinner, I’ll watch some “Tulsa King,” a television show starring Sylvester Stallone. Stallone plays an Italian mafia “capo[iv]” after being released from a 25-year prison term.

    [i] Diversity, equity, and inclusion (DEI) are interconnected principles that guide efforts to create fair, respectful, and welcoming environments—especially in workplaces, schools, and communities.

    [ii] Klingon warrior philosophy, as portrayed in Star Trek, revolves around honour, courage, and an unflinching acceptance of mortality. Strength—both physical and moral—is seen as the core of a meaningful life, and warriors are expected to face challenges directly rather than avoid them. Honour in battle, loyalty to one’s house and comrades, and a willingness to die gloriously rather than live without integrity define the Klingon worldview. It’s a culture that treats conflict not as something to fear, but as the crucible in which character is proven.

    [iii] Pacifism is the belief that violence and war are morally wrong and should be avoided in favour of peaceful methods of resolving conflict. At its core, it holds that human life and dignity are best protected through non‑violent action—whether that’s negotiation, protest, civil resistance, or other peaceful strategies. Some pacifists reject all forms of violence, while others allow for limited self‑defence but still see non‑violence as the ethical ideal.

    [iv] A mafia capo—short for caporegime or capodecina—is a mid‑level leader in an organised crime family. Think of the structure like a hierarchy, and the capo sits right in the middle.

  • Happy New Year (2026)

    Happy New Year (2026)


    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

    1. Dry-brine the meat
    2. Vacuum-bag the steak, being careful around the rib bone.
    3. Cook the beef at 57 °C for three hours.
    4. Heat the barbecue grill and cast-iron flat-top.
    5. Dry the steak’s surfaces, then sear it over a hot barbecue grill using a gas torch.

    Potato gems

    1. Put sufficient leftover beef fat into an aluminium tray and heat while the barbecue is heating for the steak.
    2. Add the potato gems to the hot beef fat and deep fry until golden.

    Brussels sprouts

    1. Halve the Brussels sprouts longitudinally.
    2. Deep-fry in the hot beef fat used for the potato gems.

    Serving up

    1. Cut the meat from the rib bone with the boning knife.
    2. Slice the scotch fillet steak with a carving knife.
    3. Arrange the slices of steak onto a dinner plate.
    4. Season the steak with flaky sea salt and freshly cracked black and white peppercorns.
    5. Cut the bone off with a boning knife and dissect the spinalis from the longissimus dorsi.
    6. Slice the muscle bundles and arrange the bone and meat slices on a dinner plate.
    7. Arrange the Brussels sprouts and potato gems on the sliced steak.
    8. Enjoy almost 1 kg of steak.

    Photographs

    Here are photographs of the meal. It’s a 950-gram steak including the bone.

    Photograph of raw bone-in ribeye steak, which weighs about 950 grams. It has spent 24 hours dry-brining in the refrigerator.
    Photograph of Bone-in ribeye steak out of the water bath prior to being seared.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch. Dissected from the rib bone and the spinalis separated from the longissimus dorsi muscle.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch. Dissected from the rib bone and the spinalis separated from the longissimus dorsi muscle. Both muscle groups have been sliced and laid out on the dinner plate.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch. Dissected from the rib bone and the spinalis separated from the longissimus dorsi muscle. Both muscle groups have been sliced and laid out on the dinner plate. The potato gems and Brussels sprouts have been added on top of the cut meat.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch. Dissected from the rib bone and the spinalis separated from the longissimus dorsi muscle. Both muscle groups have been sliced and laid out on the dinner plate. The potato gems and Brussels sprouts have been added on top of the cut meat.

    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.

    Photograph of Morgan's Seafood Large Pacific Oysters and Moreton Bay Bug with a pot of melted butter.

    My favourite dessert was Christmas cake warmed with microwave radiation and served with vanilla ice cream.

    Photograph of warmed Perryman's Bakery Christmas cake and vanilla ice cream
  • Beef short rib with Brussels sprouts!

    Beef short rib with Brussels sprouts!


    I had a meeting this week with a former work colleague in Tasmania. Brussels sprouts came up in the conversation. I didn’t like them as a child, even when Mum cooked with bacon.

    These days, though, I like them, especially when parboiled and finished in beef fat on a cast-iron pan. Crispy Brussels sprouts are now a favourite vegetable.

    Barbecue “emergency”

    During the week, I had some meetings that would extend late into the evening, so I carefully orchestrated the evening meal to fit within a short break.

    I had my meat ready and was about to ignite the barbecue. I opened the bottle valve, then opened the barbecue valve and pressed the electric ignition switch. I saw and heard sparks, but saw no flames! The tank had gas. I disconnected the hoses and the regulator and reconnected them to reset the regulator. Still no flame. I removed the grill plates and checked the burners for blockages. Nup, the burners were clean, and all the holes were open. I deduced it was the regulator[i]. It had to be. It was too late in the evening, and I didn’t have time to drive to the hardware store. I had to cook my meat inside on the stove top. I’m sure it would have tasted better cooked on the barbecue.

    The next morning, I drove to the hardware store before work and bought a new regulator. After installing it, I rejoiced at the sight and sound of a gas flame erupting from the burner tubing.

    I use the barbecue nearly every night to cook meat. If the problem had been more difficult, I would have been unhappy.

    Tonight’s meal needed the barbecue to work.

    Recipe

    Slow-cooked beef short ribs with Brussels sprouts fried in beef fat, served with blue-vein cheese and mustard sauce.

    Ingredients

    • Beef short ribs[ii]
    • Salt
    • Water
    • Brussels sprouts[iii]
    • Beef fat
    • Butter
    • Cream
    • Cream cheese
    • Mustard
    • Blue vein cheese[iv]

    Equipment

    • Slow cooker
    • Barbecue
    • Gas torch
    • Saucepan

    Instructions

    1. Cook the beef short ribs with salt and water in the slow cooker. Cook on low heat for 8 hours.
    2. Cut the Brussels sprouts in half (longitudinally).
    3. Parboil the Brussels sprouts for 5 minutes.
    4. Drain the Brussels sprouts, lay them cut side down on a plate, and then place the plate in the freezer.
    5. Remove the ribs and keep one aside.
    6. Dry the surface with absorbent paper.
    7. Heat the barbecue, which contains a shallow cast-iron plate with beef fat from previous cooking sessions.
    8. Place the frozen Brussels sprouts on the cast-iron plate, cut side down.
    9. Heat some butter in a small saucepan, then slowly add the cream, cream cheese, and mustard. Crumble in the blue vein cheese and keep stirring until a sauce forms.
    10. Place the sequestered beef short rib on a hot grill plate to sear the surface.
    11. Add to the searing with a gas torch.
    12. Transfer the beef short rib and Brussels sprouts to a dinner plate.
    13. Drizzle the blue vein cheese and mustard sauce over the meat and Brussels sprouts.
    14. Use a sharp, non-serrated dinner knife to avoid tearing the meat. You want to cut cleanly against the grain. Perfectly cooked meat won’t squash between the knife and bone. The meat will come away from the bone easily and have a bit of “bounce” when pressed.

    Thoughts on the meal

    The meat was tender and combined well with the crispy Brussels sprouts and the creamy, pungent sauce.

    The meat came away from the bone easily but wasn’t mushy. I cut the meat with a sharp knife. It cut easily into bite-sized portions and then combined with sauce and Brussels sprouts for a bite with incredible flavour and mouthfeel.

    I will definitely cook this again.

    Photographs

    This is a gallery of images. Select one and then scroll through them.

    Slow-cooked beef short rib with Brussels sprouts fried in beef fat and served with blue vein cheese and mustard sauce
    Slow-cooked beef short rib with Brussels sprouts fried in beef fat and served with blue vein cheese and mustard sauce
    Slow-cooked beef short rib with Brussels sprouts fried in beef fat and served with blue vein cheese and mustard sauce

    Questions

    How often do you cook with a barbecue?

    Have you ever had a barbecue “emergency?”

    Do you like Brussels sprouts? How do you want them cooked?

    [i] A barbecue gas regulator is a compact device attached to your LPG cylinder that reduces high cylinder pressure to a safe, steady flow for cooking. In Australia, the standard is 2.75 kPa, with modern LCC27 fittings offering improved safety. Regulators are typically sold with hoses (PVC or braided) and may include gauges for monitoring gas levels. They are essential for safe and reliable barbecue operation. I bought the cheapest one I could find. It didn’t come with a gauge.

    [ii] Beef short ribs are a richly marbled cut taken from the chuck, plate, or rib areas, prized for their deep flavour and tenderness when slow-cooked.

    [iii] Brussels sprouts are small, leafy green vegetables that resemble miniature cabbages, belonging to the Brassica oleracea species. They are cultivated for their edible buds.

    [iv] Blue vein cheese (often called blue cheese) is a type of cheese made from cow’s, sheep’s, or goat’s milk that is ripened with cultures of the fungal mould Penicillium roqueforti, giving it distinctive blue, green, or grey veins throughout its body and a strong, pungent flavour.

  • Porterhouse Steak

    Porterhouse Steak


    🥩 What is a Porterhouse[i] Steak in Australia?

    In Australia, the term porterhouse steak refers to what many other countries call a sirloin steak. It’s cut from the short loin section of the cow, sitting just behind the ribs. The meat is leaner than ribeye (scotch fillet), with a firm texture and a beefy flavour.

    It gets confusing. I may be wrong about this, but this is my understanding:

    • 🇦🇺 Australia: Porterhouse = Sirloin.
    • 🇺🇸 United States: Porterhouse = A large T-bone steak, cut from the rear end of the short loin, which includes both the tenderloin (eye fillet) and the strip steak (sirloin).
    • 🇬🇧 United Kingdom: Porterhouse is sometimes used interchangeably with T-bone, but definitions vary.

    If you ask for a porterhouse in an Australian restaurant or butcher’s shop, don’t expect a massive T-bone with eye fillet attached. You’ll get a steak which is lean, flavoursome, and perfect for sous vide.

    💰 Why is Porterhouse Cheaper than Scotch Fillet?

    Meat is getting more expensive. Compared with this time last year, it feels like what I now pay for porterhouse is what I was paying for scotch fillet last year.

    Scotch fillet[ii] (ribeye) comes from the rib section and is appreciated for its marbling, tenderness, and flavour. Porterhouse, being leaner and less marbled, is generally cheaper. It’s still delicious, but it doesn’t have the same mouthfeel as scotch fillet. For everyday cooking, porterhouse offers more value without compromising on taste. Chuck steak would be cheaper, but chuck is tougher.

    🍽️ Recipe

    Ingredients

    • 1 × porterhouse steak (375 g)
    • Flaky salt and freshly cracked black pepper
    • Brussels sprouts, halved
    • Frozen potato gems
    • Blue vein cheese
    • Pure pouring cream
    • Cream cheese
    • Butter
    • Bowen mango

    Method

    1. Sous Vide Steak
      • Season the porterhouse with salt and pepper.
      • Seal in a vacuum bag and cook in a water bath at 55 °C for 2 hours.
      • Remove, pat dry, and sear quickly on a barbecue grill.
    2. Brussels Sprouts
      • Blanch in salted boiling water for 3 minutes.
      • Toss on a barbecue grill until caramelised.
    3. Potato Gems
      • Fry in beef fat until crisp and golden.
    4. Blue Vein Cheese Sauce
      • Melt butter in a small saucepan.
      • Add cream cheese and cream and bring to a gentle simmer.
      • Crumble in blue vein cheese and stir until smooth.
    5. Plate Up
      • Slice the porterhouse and arrange with mango slices, Brussels sprouts and potato gems.
      • Drizzle generously with blue vein cheese sauce.

    This dish balances the beefiness of porterhouse steak with the creamy, salty blue vein cheese. The potato gems add crunch, while Brussels sprouts bring a nutty sweetness. The Bowen mango adds a fresh sweet flavour.

    Grass-fed porterhouse steak with Bowen mango, potato gems, Brussels sprouts, and blue vein cheese sauce.
    Grass-fed porterhouse steak with Bowen mango, potato gems, Brussels sprouts, and blue vein cheese sauce.
    Grass-fed porterhouse steak with Bowen mango, potato gems, Brussels sprouts, and blue vein cheese sauce.
    Grass-fed porterhouse steak with Bowen mango, potato gems, Brussels sprouts, and blue vein cheese sauce.
    Grass-fed porterhouse steak with Bowen mango, potato gems, Brussels sprouts, and blue vein cheese sauce.

    🥐 Raspberry and Pistachio Cinnamon Scroll

    I visited Cannelle Fine Foods[iii] on Hayward Avenue, Torrensville, and picked up a raspberry and pistachio cinnamon scroll.

    As seen on their Instagram feed, this scroll is as advertised:

    • A nice pastry scroll.
    • Cinnamon icing.
    • Dried raspberry and crunchy pistachios sprinkled on top for texture and a nutty finish.

    It’s a good companion to a strong coffee, balancing richness with sharpness.

    Raspberry and pistachio cinnamon scroll from Cannelle Fine French Pastries with a coffee

    🥭 Mango

    I don’t eat a lot of fruit these days. I still enjoy a mango. My favourite variety is the Bowen, which is also known as a Kensington Pride.

    Photograph of an uncut Bowen mango on a plate

    Bowen Mango: The original name, because the first trees were planted in Bowen, Queensland, in the late 1800s.

    Kensington Pride Mango: Later, the variety spread to Kensington Station near Bowen, and growers began calling it “Kensington Pride.” Over time, this name became more widely used across Australia.

    In Queensland[iv], many locals still call it the Bowen mango. We had a Bowen mango tree in the backyard of the house I grew up in.

    Map of Queensland coloured maroon

    Across most of Australia, it’s marketed and sold as Kensington Pride.

    Final Thoughts

    Porterhouse steak may not have the gravitas of scotch fillet, but when cooked sous vide and paired with flavours like blue vein cheese, it shines. And finishing with a mango makes for an indulgent evening.

    Questions

    1. What do you mean by porterhouse where you live?
    2. Have you noticed a change in meat prices?
    3. Do you like mangoes? What’s your favourite variety for plain eating?

    [i] The word porterhouse originally referred to a type of tavern or chophouse in the mid‑18th century where porter (a dark beer) was served. By the early 19th century, the name became associated with a particular cut of beef steak, supposedly popularised in New York or Boston establishments.

    [ii] Scotch fillet is the Australian and New Zealand term for the boneless ribeye steak. The word fillet comes from Old French filet (“thread, strip”), later applied to cuts of meat. The Scotch part likely reflects a marketing or culinary association with Scotland, where rib cuts were prized, though the exact origin is unclear.

    [iii] https://cannelle.com.au/

    [iv] The greatest state in the federation.

  • Corned beef and pickle liquor

    Corned beef and pickle liquor


    I had mentioned to someone a few weeks ago that I was enjoying a pickled gherkin with lunch when I made an open sandwich. It was suggested that the liquor[i] from the jar shouldn’t be discarded because it could be used for slow-cooking corned beef.

    I had about a cupful of pickle liquor, so I thought I’d give it a go.

    I bought a piece of corned silverside[ii] (roughly 2 kg at $AUD10/kg) and slowly cooked it with the pickle liquor.

    Recipe

    Ingredients

    • Corned beef silverside
    • Pickle liquor

    Equipment

    • Slow cooker

    Instructions

    1. Place the beef into the cooking vessel.
    2. Add the pickle liquor.
    3. Cook on low heat for 8 hours.
    4. Remove the cooked corned silverside and refrigerate.
    5. Cut a slice of corned beef and place it on a piece of buttered sourdough bread[iii].
    6. Serve with some mustard and a pickled gherkin[iv].

    Photographs

    For lunch, I had tinned corned beef.

    For tea, I had the slowly cooked corned beef silverside.

    Here are the photographs for comparison.

    Tinned corned beef
    Slowly cooked corned beef silverside.
    Corned beef silverside with pickle, mustard, and sourdough bread

    Thoughts on the meal

    I enjoyed the corned silverside. This version tasted better than my recent effort.


    I used the last of the slowly cooked corned beef silverside, which had been prepared with pickle liquor. I diced the meat along with some gherkins and cooked them in the corned beef cooking liquid. Then, I added mustard, cream, and some cheese.

    I used the last of the slowly cooked corned beef silverside, which had been prepared with pickle liquor. I diced the meat along with some gherkins and cooked them in the corned beef cooking liquid. Then, I added mustard, cream, and some cheese.

    [i] Did you know that pickle liquor is a strong acid solution used in metalworking to clean and descale metal surfaces? Pickle juice is the salty, acidic liquid used to preserve pickles—typically made from water, vinegar, salt, and spices. I like (and prefer) the word liquor because it means liquid in which something has been steeped or cooked.

    [ii] Beef silverside is a large, lean cut from the hindquarter of a cow, known for its coarse texture and low in fat content. It’s popular in Australia, the UK, and New Zealand for roasting, corning, or making biltong.

    [iii] Sourdough bread is a naturally leavened bread made using wild yeast and lactic acid bacteria, giving it a tangy flavour and chewy texture.

    [iv] A gherkin is a small, bumpy cucumber variety that’s typically pickled and enjoyed for its crisp texture and tangy flavour.