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
- Dry brine the steak with salt overnight.
- Heat the toaster oven to 180 °C.
- Heat a skillet and then lubricate the hot surface with oil.
- Sear the steak until each surface is caramelised.
- Insert a wireless thermometer.
- The aim is to achieve an internal temperature of about 53 to 54 °C.
- Place the steak in the oven and monitor the temperature.
- When the desired temperature is reached, turn off the oven and remove the meat.
- Allow the meat to rest.
- 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
- Spoon the potato mash into the bowl.
- Pour the gravy into a dinner bowl.
- Arrange the slices of steak over the gravy.
- 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.