Random Yummy

It’s Saturday night and it’s a good enough reason to eat a steak.

This slice was about 4 cm thick. As I was handling it, it felt tough.

I thought the best way to cook it would be slowly in a water bath.

I cooked it for 3 hours at 57 °C.

I then seared it in a hot frypan.

A sharp carving knife sliced the steak easily and it tasted great with butter and flaky salt.