Yummy Lummy

A blog about food and me

Tag: Steak

  • 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.

  • Cannelle French Pastries

    Cannelle French Pastries


    Microsoft Copilot generated image of Gary and Cannelle French Pastry custard croissant and cinnamon scroll.

    The other night, I started thinking about custard-filled pastry[i]. My mind went back to the custard-filled almond croissants from Dobinsons Canberra. My local bakery was in Belconnen. It was within walking distance of the flat I was renting. I’d buy a coffee[ii] there every Saturday morning before shopping for groceries. From time to time, I’d get a vanilla slice, or a custard-filled almond croissant or some other custard-filled pastry treat. Dobinsons Canberra had a terrific coffee card. Every fifth coffee was free, and every 20th coffee was free, along with a cake or pastry. I rarely “bought” a custard treat from Dobinsons Canberra.

    Through the wonder of the Internet and search engines, I discovered a croissant bakery close to my home. It’s a hidden gem. It is Cannelle French Pastries. While the “street address” is Henley Beach Road, access is via Hayward Avenue, but the shop front isn’t easily apparent from the street. If you weren’t searching for it, you’d possibly miss it.

    I won’t rewrite my review here. You can find it on Google Maps and Facebook.

    One of two Cannelle French Pastries display cabinets.
    One of two Cannelle French Pastries display cabinets.
    For morning tea, I enjoyed a custard croissant and a cinnamon scroll from "Cannelle French Pastries" in Torrensville.
    For morning tea, I enjoyed a custard croissant and a cinnamon scroll from "Cannelle French Pastries" in Torrensville.
    Photograph of Cannelle French Pastries from Hayward Avenue, Torrensville.
    Photograph of Cannelle French Pastries from Hayward Avenue, Torrensville.
    Photograph of Cannelle French Pastries from Hayward Avenue, Torrensville.
    Use of Microsoft Copilot for Image Generation

    2025 National Rugby League grand final

    Last week I referred to the NRL grand final premiership game. The Brisbane Broncos defeated the Melbourne Storm. The game was exciting to watch.

    Here’s a headline bound to upset fans of soccer and Aussie rules.

    Rugby League crowned Australia’s No.1 sport as GF smashes records

    I went to work on Tuesday with a smile on my face and enjoyed the various conversations about how brilliant it was for the men’s and women’s Brisbane Broncos teams to be premiers in the NRL and NRLW, respectively.

    Recipe — steak and three vegetables

    Dry brining

    Ingredients

    • Grass-fed scotch fillet steak
    • Salt
    • Pepper
    • Brussels sprouts
    • “Baby” carrots
    • Fennel
    • Beef fat[iii]
    • Grass-fed[iv] butter
    • Pure pouring cream
    • Cream cheese
    • Dijon mustard
    • Blue vein cheese

    Equipment

    • Precision cooker
    • Water bath
    • Barbecue grill
    • Gas torch
    • Small saucier pan

    Instructions

    Steak

    1. Dry-brine the steak.
    2. Cook the steak sous vide for 3 hours at 57 °C.
    3. Sear the steak with a gas torch over the barbecue grill.

    Brussels sprouts, carrots, and fennel

    1. Cut each Brussels sprout in half (longitudinally).
    2. Parboil the Brussels sprouts, carrots, and fennel in salted water.
    3. Remove the excess water.
    4. Shallow fry in beef fat on the barbecue grill.

    Sauce

    1. In a small saucier pan, add butter, pure pouring cream, cream cheese, blue vein cheese, and Dijon mustard.
    2. Turn on the heat to low and begin stirring while the ingredients combine to form a thick, rich sauce.
    3. Add the cooking liquor from the steak’s vacuum bag and stir through the sauce.
    4. Further season the sauce with freshly cracked black peppercorns.

    Serving the meal

    1. Pour the sauce over the dinner plate.
    2. Slice the steak and place it on the dinner plate.
    3. Place the vegetables next to the steak.
    4. Season with flaky salt and freshly cracked peppercorns.

    Thoughts on the meal

    I don’t think I’ll ever tire of steak. The only thing that would turn me off is Alpha-gal syndrome[v]. To avoid that, I refuse to go bushwalking.

    Photographs

    This is a gallery. Select one and scroll through the rest.

    Read the AI statement.

    For tea, I prepared a portion of grass-fed scotch fillet steak by sous vide. Additionally, I parboiled and deep-fried Brussels sprouts, fennel, and baby carrots in beef fat to enhance their flavour. The accompanying sauce was created from the meat juices, combined with butter, cream, cream cheese, Dijon mustard, and blue cheese, creating a rich and complementary accompaniment to the dish.
    For tea, I prepared a portion of grass-fed scotch fillet steak by sous vide. Additionally, I parboiled and deep-fried Brussels sprouts, fennel, and baby carrots in beef fat to enhance their flavour. The accompanying sauce was created from the meat juices, combined with butter, cream, cream cheese, Dijon mustard, and blue cheese, creating a rich and complementary accompaniment to the dish.
    For tea, I prepared a portion of grass-fed scotch fillet steak by sous vide. Additionally, I parboiled and deep-fried Brussels sprouts, fennel, and baby carrots in beef fat to enhance their flavour. The accompanying sauce was created from the meat juices, combined with butter, cream, cream cheese, Dijon mustard, and blue cheese, creating a rich and complementary accompaniment to the dish.
    For tea, I prepared a portion of grass-fed scotch fillet steak by sous vide. Additionally, I parboiled and deep-fried Brussels sprouts, fennel, and baby carrots in beef fat to enhance their flavour. The accompanying sauce was created from the meat juices, combined with butter, cream, cream cheese, Dijon mustard, and blue cheese, creating a rich and complementary accompaniment to the dish.
    For tea, I prepared a portion of grass-fed scotch fillet steak by sous vide. Additionally, I parboiled and deep-fried Brussels sprouts, fennel, and baby carrots in beef fat to enhance their flavour. The accompanying sauce was created from the meat juices, combined with butter, cream, cream cheese, Dijon mustard, and blue cheese, creating a rich and complementary accompaniment to the dish.

    More custard

    I visited “The Village Baker” earlier today to buy a sourdough baguette. I also bought a custard-filled Berliner[vi].

    Custard filled Berliner from The Village Baker Black Forrest
    Custard filled Berliner from The Village Baker Black Forrest

    [i] I probably think about custard-filled pastries once a day.

    [ii] The coffee was not always the best and certainly the coffee in Adelaide is superior to any coffee I’ve consumed in Canberra.

    [iii] I use beef fat which is left over from slow cooking beef cuts like ribs, brisket, and chuck steak.

    [iv] From New Zealand.

    [v] Also known as mammalian meat allergy. It’s associated with the bite of some ticks.

    [vi] A Berliner is a traditional German doughnut without a hole, made from sweet yeast dough, deep-fried, and typically filled with jam or custard. It’s usually dusted with powdered sugar or glazed with icing. In South Australia, Berliners were renamed Kitchener Buns during WWI due to anti-German sentiment. These are slashed on one side and filled with jam and whipped cream.

  • Long weekend Grand final steak

    Long weekend Grand final steak


    Skip the palaver and jump to the recipe.

    Daylight saving

    My least favourite day of the year is the first Sunday of October.

    Daylight saving time (DST) is the practice of moving the clock forward by one hour during the warmer months to extend evening daylight and reduce morning daylight.

    ⏰ How It Works

    • Start of DST: Clocks are set forward by one hour (e.g., from 2:00 am to 3:00 am), usually in spring.
    • End of DST: Clocks are set back by one hour (e.g., from 3:00 am to 2:00 am), usually in autumn.

    🌞 Purpose

    • To make better use of natural daylight during the evenings.
    • Originally intended to conserve energy by reducing the need for artificial lighting.

    📍 In Australia

    • Observed in: New South Wales, Victoria, South Australia, Tasmania, and the ACT.
    • Not observed in: Queensland, Western Australia, and the Northern Territory.
    • Typical schedule: Begins on the first Sunday in October and ends on the first Sunday in April.

    🧠 Fun Fact

    The idea was popularised by George Hudson, a New Zealand entomologist, in the late 19th century. It gained traction during World War I and World War II as a way to conserve fuel.

    If I led Australia, I’d abolish daylight saving and change the central time zone to be 60 minutes behind the Eastern time zone rather than 30 minutes. I like light at the start of the day, and I like it dark when I climb into bed and want to sleep. When I’m cooking tea, I want the heat of a summer day to be waning rather than peaking.

    I expect few Australians would want me as their leader! 😆

    Labour day

    Monday is Labour Day here. Labour Day is a public holiday that celebrates the achievements of workers and the labour movement, particularly the push for fair working conditions and the eight-hour workday. Its origins trace back to the 19th century, when workers around the world began campaigning for better rights and protections. In other countries, it’s often held on 1 May and known as May Day.

    Grand final

    Tonight, the National Rugby League Grand Final game is being played between the Brisbane Broncos and the Melbourne Storm. I had hoped the Dolphins NRL 🐬 team would have reached the final series, but alas, despite scoring more points than any team this season, they failed to make the “top eight.”

    The Brisbane Broncos are my number 2 team, and the Melbourne Storm are my number 5 team. I rate my rugby league teams on their location and composition. Teams located in the greatest state in the federation sit at the top, followed by teams with a strong Maroons composition or history. That’s why, despite my usual antipathy to much that is in Victoria, the Melbourne Storm ranks higher than teams in New Zealand, New South Wales and the Australian Capital Territory.

    Next year, a new team will enter the competition, namely the Bears, which will be based in Perth. I think it’s a mistake. I would have put the team in Northern New South Wales.

    AI generated.

    🏉 2025 NRL Grand Final Preview

    The 2025 NRL Grand Final promises a thrilling showdown between two powerhouse clubs: the Brisbane Broncos and the Melbourne Storm, kicking off at 7:30 pm AEDT at Accor Stadium, Sydney.

    🔥 Key Storylines

    • Melbourne Storm is chasing their 5th Premiership, having last won in 2020.
    • Brisbane Broncos aim for their 7th title, and their first since 2006.
    • This marks their first Grand Final clash since 2006, reigniting a classic rivalry.

    📊 Form Guide

    • Storm finished 2nd in the regular season (17–7), defeating the Bulldogs and Sharks in the finals.
    • The Broncos surged late to finish 4th, edging the Canberra Raiders and stunning the reigning champions, the Penrith Panthers 16–14 in a comeback victory.

    🧠 Team News

    Melbourne Storm (unchanged lineup):

    • Key players: Ryan Papenhuyzen, Cameron Munster, Harry Grant, Jahrome Hughes
    • Milestone: Trent Loiero plays his 100th first-grade game.

    Brisbane Broncos (one change):

    • Pat Carrigan returns from suspension, replacing Tyson Smoothy.
    • Ben Hunt starts at five-eighth, with Ezra Mam on the bench.

    🧮 Head-to-Head in 2025

    • The teams are 1–1 in their previous meetings this season, setting up a decisive clash.

    📺 How to Watch

    • Australia: Nine Network (free-to-air), Kayo Sports, Foxtel
    • UK: Sky Sports
    • US: Fox Sports (select coverage)

    This Grand Final is expected to be a tactical battle between the Storm’s structured discipline and the Broncos’ explosive flair. With history, redemption, and legacy on the line, fans can expect a gripping contest.

    The other good news for the Brisbane Broncos club is that their women’s team played in the NRLW Grand Final against the Sydney Roosters earlier today. The Broncos defeated the Roosters 22:18.

    It’s been a big week for Brisbane with its Aussie rules team (Brisbane Lions) winning the Aussie rules premiership last week.

    Recipe

    Ingredients

    • Bone in ribeye steak (700 grams at $AUD48/kg)[i]
    • Salt[ii]
    • Pepper[iii]
    • Grass-fed butter[iv]
    • Cream[v]
    • Cream cheese[vi]
    • Blue vein cheese[vii]

    Equipment

    • Water bath
    • Precision cooker
    • Barbecue grill
    • Gas torch
    • Steak knife[viii]

    Instructions

    Meat

    1. Dry brine the steak.
    2. Place the dry-brined steak in a food-safe bag and remove as much air as possible from the bag.
    3. Cook the steak for 3 hours at 57 °C.
    4. Dry the steak’s surfaces with absorbent paper.
    5. Sear the surfaces with the barbecue grill and gas torch.
    6. Carve the meat from the bone, then slice it to the desired thickness.

    Sauce

    1. In a small saucepan, add the butter, cream, cream cheese, and blue vein cheese.
    2. Turn on the heat and use wooden chopsticks to stir and make the sauce slowly.

    Vegetables

    1. Parboil some fennel and Brussels sprouts.
    2. Cook the vegetables on the barbecue grill while searing the steak.

    Serving the meal

    1. Transfer the sliced meat to a dinner plate.
    2. Place the fennel and Brussels sprouts next to the meat.
    3. Spoon the sauce over and next to the meat.
    4. Season with salt and pepper.
    5. Don’t forget to gnaw on the bone.

    Thoughts on the meal

    I enjoyed eating the steak. It was tender and flavoursome. The sauce complemented the beef. The fennel and Brussels sprouts also complemented the funkiness of the sauce.

    Gnawing on the bone at the end was delicious.

    Photographs

    This is a gallery of images. Select one and scroll through the rest.

    Some of the images were created using the Microsoft Copilot.

    AI generated.

    Questions

    • What is your opinion of daylight saving time?
    • Do you follow rugby league? Who do you want to win this year’s premiership games?
    • How do you feel about Labour Day?

    [i] This is not an economical cut of beef. I’ve been eating economy-grade steak through the week ($AUD18/kg). Tonight’s steak is a treat.

    [ii] I like to use a flaky finishing salt when serving the steak and a coarse salt when dry brining the steak.

    [iii] I like to freshly grind the peppercorns. I use a pepper mill but if you want a better experience grind the peppercorns with a pestle in a mortar.

    [iv] I buy New Zealand grass-fed butter from Costco because it’s cheaper than grass-fed butter found in regular supermarkets.

    [v] I buy pure pouring cream from Fleurieu Milk on the Fleurieu Peninsula. This cream has no thickeners or additives.

    [vi] I try to buy cream cheese with the least number of additives on the label.

    [vii] I like English Stilton. It has great flavour (the combination of taste, smell, and texture).

    [viii] I recommend a good quality steak knife. A steak knife should be sharp, and it should cut the steak with minimal effort. “Sawing” a steak means the knife isn’t sharp enough.

  • Everyday beef brisket

    Everyday beef brisket


    The cost of living is getting higher. How many times a day do we hear or read that in the news and on social media?

    The majority of posts on this blog feature expensive cuts of meat.

    With the cost of food rising, I need to increase my consumption of more economical cuts. I will limit buying the more expensive cuts of meat.

    Most days, lunch is supermarket bought beef mince (ground beef for North American readers).

    To break up the monotony, other “economical” cuts include chuck and brisket.

    This beef brisket cost about $AUD30 for about 1.8 kg. That’s roughly $AUD17/kg.

    Most of the scotch fillet steak or rump steak I buy is more expensive than that. This is particularly true if the meat is Coorong Black Angus beef.

    This piece of brisket will give me with eight serves ($AUD3.75).

    Recipe

    Tonight I prepared some beef brisket meat with a creamy sauce, some broccolini, and sourdough bread.

    Ingredients

    • Brisket — Initially cooked in a slow cooker for 8 hours. It was then refrigerated. For this meal, the brisket is finely diced.
    • Sourdough bread — organic sourdough bread frozen to develop resistant starch, and then thawed and toasted.
    • Broccolini
    • Swiss brown mushrooms
    • Cream cheese
    • Blue vein cheese
    • Pure pouring cream
    • Beef fat — the fat separated from the cooking liquor from the slow cooker.
    • Beef broth — the cooking liquor from the slow cooker.
    • Butter

    Equipment

    • Frypan
    • Kettle

    Instructions

    1. Add the diced beef, beef broth, and beef fat to the frypan. Gently heat the contents until the liquid has evaporated. Continue heating until the meat has softened. Set the reheated brisket aside.
    2. Sauté the mushrooms in butter. The mushrooms will soften when they have absorbed the water from the butter. Then, add crumbled blue vein cheese and the cream cheese. Stir slowly and thoroughly. Finish with a dash of pure pouring cream and season with freshly cracked black peppercorns.
    3. Parboil the broccolini with boiling water from the kettle.
    4. Place the toasted sourdough bread on a dinner plate. Place the broccolini on the toast. Spoon the brisket next to the bread. Spoon the sauce over the broccolini and bread and let the rest settle next to the meat.

    Thoughts on the meal

    While beef short rib meat is more unctuous, as a cheaper cut, brisket is pretty good.

    Beef and blue vein cheese go well together and combine well on the toast which adds a crunchy mouthfeel.

    The broccolini adds some colour to the dish.

    Photographs

    These are photographs of the meal. Select one and then scroll through the rest.

    Questions

    • What is your favourite “cheap” cut of beef?
    • Do you like brisket? How do you cook it?
    • Do you eat leftovers for lunch?

    Some of the other meals from this brisket

    Other photographs

    Some other photographs from this week.


    Beef brisket. Slowly cooked beef brisket reheated in a frypan with beef fat and beef broth. Served on sourdough bread, which had been frozen to develop resistant starch. The photograph features a Dolphins NRL plate.

  • 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?