Yummy Lummy

A blog about food and me

Tag: Food

  • Low-Carbohydrate Ketogenic Blue Cheese Sauce for Steak

    Low-Carbohydrate Ketogenic Blue Cheese Sauce for Steak


    I was participating in a Microsoft Teams chat with some colleagues, and the subject of “butter making everything better” came up (again). Friends at work know I’m fond of butter.

    One friend (BC) said she feels the same way about cheese. I agreed and mentioned how I like a soft cheese with steak.

    Another friend (ER) queried the combination, to which BC specified blue cheese (also BC) with steak.

    As much as I’m happy to place a hunk of blue cheese next to a steak, tonight I thought I’d go a step further and make a blue cheese sauce with cream (also known as pre-butter) plus actual butter.

    Tonight I served myself the blue cheese sauce with a piece of Coorong black angus rump cap, which I cooked sous vide for approximately 3 hours at 57 °C. The steak weighed approximately 320 grams.

    Recipe

    Ingredients

    • 60 mL (¼ cup) cream
    • 30 g (2 tablespoons) blue cheese crumbles
    • Pinch of freshly ground black pepper (optional)
    • 15 g (1 tablespoon) of butter (optional — but not)

    Instructions

    1. Place the butter, cream and blue cheese crumbles in a small saucepan.
    2. Warm over low to medium heat, stirring constantly until the cheese begins to melt.
    3. Continue to cook for 3–5 minutes, until the mixture bubbles gently and thickens to a saucy consistency.
    4. Remove from heat, season with a crack of black pepper, and spoon directly over your cooked steak.

    Nutritional Information (per serving)

    Net CarbsTotal CarbsFatProteinCalories
    2 g2 g26 g4 g254 kcal

    This recipe yields approximately 2 g of net carbs per serving, making it suitable for a ketogenic way of eating (assuming the daily intake of carbohydrates remains <20 g).

    Tips and Variations

    • To serve two people, double the amount of all ingredients.
    • For extra richness, whisk in 1 tablespoon (15 g) of unsalted butter along with the cream.
    • Stir in chopped chives or a dash of white wine vinegar at the end for freshness.
    • Best served immediately—if reheated, the fats may separate.

    Pairing Suggestions

    • A juicy scotch fillet steak, cooked to medium-rare, amplifies the creaminess of the sauce. Cooking meat too rare can result in an unattractive mix of red meat juices and pale sauce. While choosing well-done is an option, I do not like well-done steak. I find for a fat-rich steak, 57 to 58 °C a good temperature. You’ll find a lot of sous vide experts who recommend 55 °C. The fat doesn’t render as well at that temperature in my experience.
    • Pair with a low-carb side, such as garlic and butter sautéed spinach or roasted asparagus.

    Photographs

    Thoughts on the meal

    I enjoyed tonight’s meal. Cutting the steak into slices so I could dip each piece into a small pot of blue cheese sauce felt luxurious. The umami-rich, beefy, thick, and juicy steak pairs perfectly with the salty-umami and funky flavours of the blue cheese, creating a harmonious blend of flavours and textures. It was almost Holy Matrimony. Being a lover of fat, the fat and the blue cheese also combined well.

    Questions

    • Have you tried blue cheese and steak? What did you think?
    • Do you have any tips on making a blue cheese sauce?
    • How would you serve blue cheese and steak if you were cooking?
  • Porterhouse steak — Wagyu

    Porterhouse steak — Wagyu


    At the end, take a look at the dolphins.🐬

    You can go straight to the recipe.

    I bought this porterhouse steak from my regular butcher as a treat.

    A photograph of dry-brined (24-hours) porterhouse steak (Wagyu).
    Porterhouse (Wagyu)

    Wagyu beef is expensive. I don’t think I would ever purchase Wagyu imported from Japan. I’m sure the meat would taste good, but it’s not worth the money.

    I chose this piece from the display cabinet because I’m a sucker for nice layer of fat.

    On a porterhouse steak, there’s often a band of connective tissue between the fat cap and the muscle meat. You can see some fascial membrane if you look closely. It can be tough and chewy.

    The Porterhouse Steak

    Anatomy of a Bovine and the Origin of the Porterhouse Steak

    Beef cattle are divided into various primal cuts, each offering different textures and flavours. The porterhouse steak is cut from the short loin, a section located in the middle to lower back of the beast. This area includes part of the tenderloin and the top loin, making the porterhouse steak a combination of the tenderloin’s easy chewing and the top loin’s robust flavour. It is distinguished by the “T-bone” that separates these two sections.

    International Nomenclature

    The porterhouse steak is known by different names in various parts of the world. In the United States and Canada, it retains its original name, “porterhouse.” In the United Kingdom, it may be referred to as a “T-bone” steak, though this can sometimes cause confusion, as a traditional T-bone steak contains a smaller section of the tenderloin compared to the porterhouse. In Italy, it is known as “bistecca alla Fiorentina,” often served with a splash of olive oil and lemon juice.

    Ways to Cook a Porterhouse Steak

    Cooking a porterhouse steak requires a few key steps:

    Seasoning: Start by generously seasoning the steak with salt. For extra flavour, consider a marinade or dry rub with garlic, rosemary, or thyme.

    Preheating: Preheat your grill or pan until it is hot. A high heat will sear the outside, creating a delicious crust.

    Cooking: Sear the steak on each side, then move it to a cooler part of the grill or reduce the heat in the pan. Cook to your desired doneness, using a meat thermometer to check the internal temperature.

    Resting: Let the steak rest for at least 5 minutes before slicing.

    Selecting a Porterhouse Steak at the Butcher Shop

    When choosing a porterhouse steak, look for the following qualities:

    Marbling: Fine streaks of fat within the meat, known as marbling, enhance flavour and tenderness. This is guaranteed with Wagyu beef.

    Thickness: Opt for a steak that is at least 3 centimetres thick. Thicker cuts are less likely to overcook and offer a better texture. My piece of meat wasn’t as thick as I’d normally like it, but a thicker steak would have cost considerably more.

    Colour: The meat should be a bright, cherry-red colour, indicating freshness. The fat should be a creamy white colour.

    Nutritional Value of a Porterhouse Steak

    Porterhouse steak is a rich source of nutrients. Here is a breakdown of its nutritional content per 100 grams:

    Fats: Approximately 20 grams. This includes both saturated and unsaturated fats.

    Protein: Around 28 grams.

    Carbohydrates: Virtually none. Steak is a low-carbohydrate food.

    Premarket Processes

    Before reaching the consumer, porterhouse steaks undergo several premarket processes:

    Ageing: Steaks may be dry-aged or wet-aged to enhance flavour and tenderness. Dry-aging involves hanging the meat in a controlled environment, allowing natural enzymes to break down muscle fibres. Wet-aging is done by vacuum-sealing the meat and refrigerating it.

    Inspection: In Australia, meat inspection is mandatory to ensure safety and quality. Inspectors check for signs of disease and contamination.

    Packaging: The meat is then packaged, often vacuum-sealed to extend shelf life and maintain freshness.

    The porterhouse steak is a cut of beef that offers a combination of tenderness and flavour. You can enjoy a satisfying meal by selecting a high-quality steak, cooking it with care, and understanding its nutritional benefits.

    Recipe

    Ingredients

    • Porterhouse steak — Wagyu
    • Salt

    Equipment

    • Vacuum chamber
    • Water bath
    • Precision cooker
    • Gas torch

    Instructions

    1. Dry brine the steak overnight by seasoning it with salt and leaving it uncovered on a rack in the refrigerator.
    2. Vacuum seal the steak in a food-safe bag.
    3. Cook the steak for one hour at 57 °C.
    4. Remove the meat and dry the surface with paper towels.
    5. Sear the steak with a gas torch.
    6. Slice the steak with a good knife.
    7. Serve the steak with a wedge of lime, some flaky salt, and some butter.

    Thoughts on the meal

    I don’t know that Wagyu beef is worth the expense. It was a nice piece of steak. It tasted good and it was tender and juicy.

    In the dry brining photographs, you’ll see that I also purchased some economy scotch fillet steak. The slices are 3 cm thick. For about $AUD45, that works out to $AUD9 a slice. I’ll see how this works out.

    Photographs

    This is a gallery of photographs. Click on one and scroll through the gallery.

    A photograph of a labeled plastic bag containing a porterhouse steak. The label reads "Wagyu Porterhouse" It is 372 grams and the total price is $31.62.
    A photograph of a refrigerator rack with six steak on it. One is a Wagyu porterhouse steak in the top right corner. The other five steaks are economy-grade scotch fillet steak, each slice is about 3 cm thick.
    A photograph of a refrigerator rack with six steak on it. One is a Wagyu porterhouse steak in the top right corner. The other five steaks are economy-grade scotch fillet steak, each slice is about 3 cm thick (after 24 hours).
    A photograph of dry-brined (24-hours) porterhouse steak (Wagyu).
    A photograph of dry-brined (24-hours) porterhouse steak (Wagyu) with a couple of sprigs of fresh rosemary.
    A photograph of dry-brined (24-hours) porterhouse steak (Wagyu) with a couple of sprigs of fresh rosemary in a vacuum bag ready for the water bath.
    A photograph of a cooked porterhouse steak (Wagyu). It's been sliced and seasoned with flaky salt, butter, and a wedge of lime. It also shows my F.DICK knife.

    Dolphins

    I was walking this morning and from the Henley Beach Jetty I spotted a pair of dolphins. Sadly in the NRL, South Sydney defeated the Dolphins on Friday evening.