It’s Christmas Day (2024). I’ve eaten lots of steaks this year. It seems fitting to enjoy another steak for Christmas.
I chose a 1 kg bone-in ribeye steak. Although I usually prefer grass-fed meat, this particular steak is grain-fed.
It’s going to be an indulgent Christmas lunch for me.
Ingredients
- Steak
- Salt
Equipment
- Vacuum sealer
- Water bath
- Precision cooker
- Gas torch
Instructions
- On Monday 23 December, unwrap the steak and season it with salt.
- Take the time to properly sharpen a carving knife, and then hone the edge for optimal performance.
- Place the seasoned steak on a rack in the refrigerator, leaving it uncovered for two nights. This method is known as dry brining.
- Place the steak into a food-safe plastic bag and vacuum seal it.
- Heat the water bath to 57 °C and cook the steak for three hours.
- Remove the steak from the bag and dry the surfaces of the meat with an absorbent paper towel.
- Sear the steak with a gas torch.
- Carve the steak and arrange the pieces on a dinner plate.
- Add some flaky salt and enjoy the meal.
Thoughts on the meal
The steak was delicious. As I ate it, I reflected on life.
Merry Christmas
Wishing you a Christmas that is relaxing, restful, peaceful, and joyful.
What did you eat for Christmas this year? Please drop your answer in the comment box below.
Ask a question or make a comment