Porterhouse steak

LCHF Crumbed steak

Posted by Gary

If you want to jump to the recipe, skip the introduction. 

Introduction 

Dear Reader, 

I hope you have enjoyed a good week. 

I’m continuing to listen to books when I’m not working. 

I’ve finished “The Case for Keto” and am in the middle of “Good Calories, Bad Calories“. The science and health journalist Gary Taubes wrote both books. 

These books are consolidating my understanding of lipid metabolism and the interplay with cardiovascular disease, diabetes mellitus, and other aspects of metabolic syndrome. 

I remember in medical school not being fond of eucaryotic biochemistry as opposed to procaryotic biochemistry. Reading these books, plus books by Timothy Noakes and Nina Teicholz, have at least got my attention. 

I can see the arguments for low carbohydrate, healthy fat eating to inhibit insulin resistance and stave off diabetes mellitus, cardiovascular disease, and hypertension. 

I wanted to see if I could make crumbed steak with pork rinds tonight.

Recipe 

Equipment 

  • Air fryer 
  • Blender 

Ingredients 

  • Porterhouse steak (thinly sliced) 
  • Pork rinds (commercially bought)[1] 
  • Egg (beaten) 
  • Olives 
  • Avocado 
  • Cherry tomatoes 
  • Olive oil 
  • Apple cider vinegar 

Instructions 

  1. Convert the pork rinds to a crumb using a blender. 
  2. Beat an egg. 
  3. Dry the surface of the steak with a paper towel. 
  4. Dip the steak into the egg. 
  5. Dredge the steak through the pork rind crumb. 
  6. Cook the crumbed steak in the air fryer for 10 minutes at 180 °C. 
  7. Make a salad with olives, avocado, and cherry tomatoes. Dress the salad with olive oil and apple cider vinegar. 
  8. Serve the steak and salad with some Dijon mustard and sour cream. 
  9. Give thanks to the Lord. 
  10. Eat with a steak knife and fork. 

Thoughts on the meal 

I liked it. The pork rinds aren’t as crunchy as panko breadcrumbs, but they did the trick. Air frying the steak was also quick, easy, and free of lots of smoke and mess.

I’ll be doing this more regularly.

Photographs 

Pork rinds
Pork rinds
Pork rinds (crumbed)
Thinly sliced porterhouse steak
Pork “crumb” porterhouse steak
Pork “crumb” porterhouse steak with avocado, cherry tomatoes, and olives.
Pork “crumb” porterhouse steak with avocado, cherry tomatoes, and olives.
Pork “crumb” porterhouse steak with avocado, cherry tomatoes, and olives.
Pork “crumb” porterhouse steak with avocado, cherry tomatoes, and olives.

Footnotes 

  1. The only problem with these is the rice bran oil ingredient. Its nutrient characteristics are 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids. I’m not sure if rice bran oil is hydrogenated or not. 

This week’s meals

Posted by Gary

Hello Readers,

I hope you’re doing well. I’ve had a good week punctuated by a public holiday on Thursday. With the recent (2022-09-08) death of Elizabeth II (former Queen of the United Kingdom and other Commonwealth realms), Australia’s prime minister declared a public holiday which state and territory leaders had to gazette. Thursday was declared a National Day of Mourning.

I spent the morning reading review articles from Clinical Microbiology Reviews, which is a favourite journal.[1-5] In the afternoon, I worked while a movie and documentaries on World War Two played in the background.

Tonight’s dinner. Fillet mignon and pea soup.

The public holiday reinforced my opinion that rather than named public holidays, I’d prefer we had a long weekend each month apart from April. I’d suggest rather than a public holiday on the 26th day of January; we have a public holiday on the third Friday of February for everyone to consider our need to reconcile ourselves with all people living in Australia and to celebrate the rich history of all the peoples who have lived on our island continent. I’d like this day in February to be like the USA’s Thanksgiving holiday. A day for family and friends to gather, for cultural and ethnic groups to enjoy, for all of us to recognise Australia’s first nations people, and perhaps to indulge in celebratory food.

If people wish to celebrate or honour days, they should do it as recreation leave. I’d take 25th December and Good Friday. As a nation, I’d always want to take the 25th of April for a day to remember those who served our nation defending our national interests and deliberately reflect on our positions about armed conflict and warfighting.

For balance, I would also give everyone an extra five days of recreation leave for 25 days annually.

I recognise many people would object to my approach, and that’s fine. Everyone is welcome to have an opinion. My opinions are mine, and sharing them here is what I do. Feel free to let me know your thoughts in the comments box at the end of this post.

This week’s meals

I’m not sharing a recipe tonight. I’m cooking a steak and having it with some leftover pea soup. There’s nothing that interesting in that.

Instead, I’m sharing the meals I ate during the week. The reason for this blog is to help readers who don’t think they can cook a meal for themselves or themselves and their partner. Last week I was chatting with a friend who had just returned to work after her first maternity leave. Her partner is also a busy health professional, and my friend was struggling with ideas for quick meals. Her family are meat eaters, so I suggested cooking a joint of beef or lamb or perhaps some chicken portions on the weekend. With this, a plan can be developed for the relatively quick and simple end-of-workday dinners.

Monday night

Leftover porterhouse steak with wombok and stock.

Porterhouse steak Wombok Soup

This bowl of soup is simply made by boiling some stock and pouring it over wombok, spring onions, chilli, and steak.

Tuesday night

A plainer version of Monday’s dinner.

Porterhouse steak Wombok Soup

This bowl of soup is simply made by boiling some stock and pouring it over wombok and steak.

Wednesday night

Leftover porterhouse steak sandwich

Porterhouse steak with lettuce and mayonnaise on Turkish bread.
Porterhouse steak with lettuce and mayonnaise on Turkish bread. Served with dipping gravy and extra meat and salad.

I applied mayonnaise to the inside of the Turkish bread and then added cream cheese. I tossed some lettuce leaves with the mayonnaise too. I toasted the sandwich in a frying pan with the lid on to get it crunchy.

I made instant gravy for dipping the sandwich in and the extra steak.

Thursday breakfast, lunch, and dinner

Steamed egg, wilted spinach, and cheese

Steamed egg with wilted spinach and cheese. Served with coffee.

Cream cheese on pieces of porterhouse steak

Porterhouse steak with cream cheese

Speck and pea soup

Speck and pea soup

I cooked the speck and split peas in a pressure cooker and then made the soup with some extra green peas.

Friday night

Speck and steamed eggs

Breakfast for dinner. Speck and eggs with wilted spinach and tomatoes.

References

  1. Chowdhury, F., et al., Diagnosis, Management, and Future Control of Cholera. Clinical Microbiology Reviews, 2022. 35(3): p. e00211-21.
  2. Philippon, A., et al., Class C β-Lactamases: Molecular Characteristics. Clinical Microbiology Reviews, 2022. 35(3): p. e00150-21.
  3. Naud, S., et al., Candidate Phyla Radiation, an Underappreciated Division of the Human Microbiome, and Its Impact on Health and Disease. Clinical Microbiology Reviews, 2022. 35(3): p. e00140-21.
  4. Ansari, S. and Y. Yamaoka, Helicobacter pylori Infection, Its Laboratory Diagnosis, and Antimicrobial Resistance: a Perspective of Clinical Relevance. Clinical Microbiology Reviews, 2022. 35(3): p. e00258-21.
  5. Heyckendorf, J., et al., Tuberculosis Treatment Monitoring and Outcome Measures: New Interest and New Strategies. Clinical Microbiology Reviews, 2022. 35(3): p. e00227-21.

Oven porterhouse steak

Posted by Gary

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.

Cream cheese and last night’s sous vide porterhouse steak

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.

Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak seasoned with salt, pepper, and garlic powder.
Porterhouse steak
Porterhouse steak, potato mash, and gravy
Porterhouse steak, potato mash, and gravy

Sous vide porterhouse steak

Posted by Gary

Hello readers,

How has your week been? I had a wonderful week. Work has been steady, and the weather has been mild.

I haven’t had much food inspiration this week. However, today, I read a couple of reports of food-borne infections associated with beef. That’s why I chose steak for dinner.

I like a large piece of beef because a large portion of the muscle is always safer than meat minced (ground in North America) or served in a manner that increases risk.

Many people never have any ill effects, but others experience severe infections, and there are some who die. The morbidity and mortality are why public health practitioners are necessary.

I feel fortunate because I enjoy eating beef on the rare side. Cooking the meat with knowledge of temperature control ensures pasteurisation and food safety.

Sous vide porterhouse steak and salad.

Recipe

Equipment

  • Immersion circulator
  • Water bath
  • Cast iron skillet

Ingredients

  • Steak
  • Salt
  • Garlic powder
  • Pepper
  • Lettuce
  • Cherry tomatoes
  • Avocado
  • Mayonnaise
  • Butter
  • Flour
  • Beef stock
  • Mushrooms

Instructions

Steak

  1. Season the steak with iodised salt, freshly ground peppercorns, and garlic powder.
  2. Place the seasoned steak into a vacuum bag and seal it in a vacuum chamber.
  3. Cook the steak at 54 °C for 3 hours and 10 minutes in the water bath.
  4. Remove the steak from the bag and dry the surface with absorbent paper.
  5. Keep the juices for the gravy.
  6. Heat a cast iron skillet and sear the steak.
  7. Allow the steak to rest a little before carving the meat from the bone and then slicing the meat.

Mushrooms

  1. Quarter some mushrooms.
  2. Sauté the mushrooms in butter.

Gravy

  1. Make a roux with butter and flour.
  2. Whisk in some beef stock and cooked meat juices.
  3. Season the gravy with salt and pepper.

Salad

  1. Place some washed lettuce leaves in a bowl.
  2. Cut some cherry tomatoes into quarters and add them to the salad bowl.
  3. Dice half an avocado and add to the salad bowl.
  4. Stir through some mayonnaise as a salad dressing.

Plating up

  1. Arrange the steak on a warmed dinner plate.
  2. Place the salad next to the steak.
  3. Place the mushrooms between the steak and the salad and spoon some of the butter onto the meat.
  4. Pour the gravy into a small bowl and serve it on the dinner plate so the steak can be dipped.

Thoughts on the steak

This thick cut of porterhouse was good. I’m saving the other half to cook by reverse searing it.

As much as I am a fan of instant gravy, making a roux and using the cooked meat juices from the vacuum bag gives a flavour and consistency, which is just as good, if not better.

Photographs

This is a gallery of photographs.

Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak seasoned with salt, pepper, and garlic powder.
Coles beef porterhouse steak. Vacuum sealed and seasoned.
Cooked porterhouse steak
Cooked porterhouse steak and mushrooms
Cooked porterhouse steak and mushrooms
Sous vide porterhouse steak and salad
Sous vide porterhouse steak and salad
Sous vide porterhouse steak and salad

Surf and turf with hollandaise sauce

Posted by Gary

If you’re not interested in the preamble, here’s the recipe.

Sous vide porterhouse steak and king prawns with hollandaise sauce and peas

Hello Reader,

In last night’s post, I wrote that this weekend in Canberra is a long one because of Reconciliation Day on Monday.

Notwithstanding the public holiday, I’ll go into the office tomorrow because colleagues in the states and the Northern Territory are working. We need to get some work done. While working from home has become normative, coordinating multiple documents, and incorporating feedback from stakeholders is easier with two desktop monitors. Having leftover steak from tonight’s meal will make a wonderful lunch. I will nonetheless reflect on Reconciliation Day while I’m in the office.

Tonight, I’m cooking a steak and some prawns and serving them with hollandaise sauce. I’ve chosen a porterhouse steak and some king prawns.

Recipe

Ingredients

  • Porterhouse steak
  • Salt
  • Pepper
  • Garlic powder
  • Rice bran or peanut oil
  • King prawns
  • Butter
  • Eggs
  • Lemon
  • Sriracha sauce
  • Bird’s-eye chillies
  • Peas
  • Shallots
  • Fennel
  • Vegetable stock

Tools

  • Precision water heater and circulator1
  • Vacuum chamber2
  • Water bath
  • Cast iron frying pan
  • Stainless steel frying pan
  • Stick blender
  • Plastic cup
  • Microwave oven
  • Knives

Instructions

Steak

  1. Unwrap the steak and place it onto a cutting board or suitable work surface.
  2. Season the steak with salt, pepper, and garlic powder. I use iodised salt and freshly cracked black peppercorns.
  3. Put the steak in a vacuum bag. If you don’t have the tools to vacuum seal, use a sealable plastic bag and displace the air before sealing the bag.
  4. Heat the water in the water bath to 54 °C (129 °F). Suppose you don’t have a water heater and circulator. In that case, you can use a stockpot or other suitable vessel on a hob. With a thermometer, keep monitoring the temperature and keep it within a few degrees on either side for the entire cooking period.
  5. When the water reaches 54 °C, place the steak into the water bath and cook for 2 hours and 50 minutes.
  6. When the time is complete, turn off the water heater circulator and remove the steak from the water bath.
  7. Open the bag and if there are meat juices, pour them into a container.
  8. Remove the steak and dry it with a paper towel or clean dishcloth.
  9. Heat a cast-iron frying pan until it is searing hot.
  10. Add a little high smoking point neutral oil.
  11. Sear the steak to the desired amount.
  12. Allow the steak to rest under an aluminium tent.
  13. With a sharp slicing knife, slice the steak to the desired thickness. I like my steak strips to be thick, meaty, and juicy.

Prawns

  1. Peel the shells from the prawns and leave the tail shell in place.
  2. Some people like to remove the alimentary canal from the prawn. I’m not one of those people.
  3. Heat a stainless-steel frying pan. Use the Leidenfrost effect to determine when the frying pan is at the correct temperature.
  4. Add a small amount of neutral oil and spread it across the pan’s surface.
  5. Add some butter, and once the butter starts to foam, add in the prawns.
  6. Cook the prawns carefully to avoid overcooking.
  7. Place the cooked prawns on top of the steak and under the tent.

Hollandaise sauce

  1. Place three egg yolks into a cup.
  2. Whisk some Dijon mustard, lemon juice, and Sriracha sauce.
  3. Melt about 100 g of butter using microwave radiation.
  4. Use the stick blender to process the egg yolks and add the whisked mustard, juice, and hot sauce.
  5. Keep the blender on and slowly drip the melted butter into the cup and watch the sauce form.
  6. Transfer the sauce to a small glass pouring jug and keep it warm.

Vegetables

  1. Put some frozen peas into a heat-proof bowl.
  2. Add some diced shallots and fennel.
  3. Boil some vegetable stock and add the meat juices from the cooked steak.
  4. Cover with boiling meat-juice augmented vegetable stock.
  5. Strain when the peas are cooked. The shallots and fennel will retain flavour and crunch.

Plating up and serving

  1. Remove the aluminium tent covering the beef and prawns and transfer the meats to a warmed dinner plate.
  2. Spoon the peas onto the plate next to the meats.
  3. Spoon on the hollandaise sauce.
  4. Give thanks to the Lord
  5. Eat with a knife and fork. A steak knife isn’t necessary, but a well-weighted steak knife always feels nice in hand. As an alternative, you could put everything into a bowl and use a pair of chopsticks, given the steak has been sliced. You can “shovel” the peas into your mouth by raising the bowl to your gaping lips and sweeping the sauce-laden peas with the chopsticks.

Thoughts on the meal

When I got out of bed this morning and weighed myself, I had reached a new high for two years. You may ask why I prepare such a large meal if I want to get closer to 70 kg. I’m asking the same question. I have no answer! 🤨

The steak was beefy. The prawns were fleshy and firm. The tangy and buttery sauce accentuated the flavours of each meat element.

I did halve the steak, but I did eat all four prawns and all the peas. Sliced steak for lunch tomorrow will go down a treat.

Thoughts on blogging and work-life balance

Social media is a curious phenomenon. My engagement on Twitter, Facebook, and Instagram waxes and wanes depending on how busy I am and other personal factors.

I went through and looked at how many bloggers I follow. There are some who I’ve been following since about 2010. My work and personal time are getting busier, and I’m happy about that. I’m going to spend less time on social media, and I’m going to cull the number of bloggers I follow.

I’m conscious of the privilege I have living alone and being comfortable financially. I admire and respect people who have far more hectic lives, are time-poor, and struggle financially. I blog for a hobby; I hope bloggers who derive an income from their writing continue to thrive. I will continue to support the professional bloggers whose writing and photography I enjoy.

Footnotes

  1. A precision water heater and circulator maintain the water in the water bath at a constant temperature.
  2. A vacuum chamber is used to vacuum seal food in plastic bags.
Porterhouse steak in wrapper
Porterhouse steak
Porterhouse steak with salt and pepper
Porterhouse steak with salt and pepper
Porterhouse steak with salt and pepper
Porterhouse steak vacuum wrapped
Sliced sous vide porterhouse steak
Sous vide porterhouse steak and king prawns with hollandaise sauce and peas
Sous vide porterhouse steak and king prawns with hollandaise sauce and peas
Sous vide porterhouse steak and king prawns with hollandaise sauce and peas