I have been away, travelling for work, for a few days this week.

I thought I would forage in the freezer for something to eat tonight.

I cannot remember when I froze this piece of beef.

It comes from a porterhouse piece that I bought from a local supermarket.

It is a thick piece of streak, and because it is frozen, I thought the best way to cook the meat was in a water bath for about five hours.

Ingredients

• Porterhouse steak.
• Avocado
• Cream
• Butter
• Freshly ground black pepper
• Freshly ground rock salt

Equipment

• Precision cooker
• Water bath
• Frypan — stainless steel

Instructions

1. Forage in the freezer for a decent-sized piece of meat.
2. Select a piece.
3. Heat the water bath with the precision cooker set at 57 °C.
4. Cook the meat for five hours.
5. When the cooking is complete, remove the bagged meat from the water bath.
6. Remove the meat from the bag and dry the surfaces of the meat with absorbent paper.
7. Heat a frypan and sear the meat.
8. Deglaze the frypan with water and scrape the fond from the metal.
9. Add some cream and butter and make a simple cream-based sauce.
10. Turn the heat off and add a generous amount of freshly ground black pepper.
11. Slice some avocado to serve with the steak.
12. Slice the steak and transfer it to a dinner plate.
13. Freshly grind some rock salt over the steak.
14. Arrange the steak and avocado, and then spoon the sauce over the steak.

Thoughts on the meal

As I was slicing the steak, I remembered that the original piece of meat was cheap. Therefore, I cut the steak thinly. Under the fat layer, there was a thick layer of cartilage.

The muscle meat was a little chewy but not tough. The flavour was beefy.

Photographs

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

Lunch

I enjoyed a scotch fillet steak fried in a stainless steel pan for lunch, flipping it every 30 seconds.