Spinalis dorsi and lettuce


Dear Reader,

I had an awful lunch. The only thing available at the tuck shop was a bagel with smoked salmon. It looked old, and it had been refrigerated for a long time.

The bagel was dense and getting soggy.

Bagel with smoked salmon. It was pretty awful.

I wanted something light for dinner, so I cooked a steak and had some lettuce with it.

Recipe

Equipment

  • Water bath
  • Water heater/circulator

Ingredients

  • Scotch fillet steak
  • Salt
  • Garlic powder
  • Pepper
  • Lettuce

Instructions

  1. The night before, dry the surface of the steak and season with salt, garlic powder, and pepper.
  2. Place the steak on a rack and refrigerate it overnight to dry brine.
  3. About two hours before dinner, put the steak in a vacuum bag and cook the steak for one hour and forty minutes at 52 °C.
  4. Remove the steak from the bag and dry the surface.
  5. Sear the steak in a hot frying pan.
  6. Allow the steak to rest for a few minutes.
  7. While the steak is resting, prepare the lettuce leaves.
  8. Cut the deckle meat (spinalis dorsi muscle) from the fillet and place it on a dinner plate.
  9. Refrigerate the fillet meat for another meal.
  10. Give thanks to the Lord.
  11. Eat steak and lettuce.

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