Reverse seared scotch rib fillet steak

The last few weeks I’ve cooked salmon under vacuum (sous vide) on a Sunday night.

This is how I think we should breed cows. Scotch fillet steak with greater deckle meat to eye fillet ratio 🤣
This is how I think we should breed cows. Scotch fillet steak with greater deckle meat to eye fillet ratio 🤣

Yesterday, while grocery shopping I saw a nice thick piece of scotch rib fillet steak and thought it looked too good to go past.

Butter Flour Milk

Tonight I cooked the steak by the reverse sear method. That is, I start cooking the steak in a low-temperature oven and then finished the cooking with a hot but short searing on a cast-iron skillet at the end.

Butter Flour Milk Gorgonzola

I also thought it would be nice to make a blue cheese sauce with some leftover Gorgonzola cheese.

Ingredients

  • Steak
  • Salt
  • Pepper
  • Butter
  • Plain flour
  • Milk
  • Cheese
  • Baby green peas
Butter Flour Gorgonzola Scotch fillet steak

Equipment

  • Toaster oven
  • Cast-iron skillet
  • Saucepan
  • Heat source (I use a portable induction hob)
  • Meat thermometer (I use a wireless one connected to an application on a smart device)
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas

Instructions

Dry brining

  1. Last night, I unwrapped the steak and patted it dry with absorbent kitchen paper.
  2. I put it on a rack over a baking dish and then seasoned all surfaces of the steak with salt.
  3. I put the steak (left uncovered) in the refrigerator overnight and all of today.

Reverse searing the steak

  1. When I was ready to cook dinner, i.e., after a Group FaceTime session with my daughters, I turned on the toaster oven to about 75 °C.
  2. I took the steak out of the refrigerator and inserted the meat thermometer, so the tip of the probe was deep into the fillet portion of the steak.
  3. For readers unfamiliar with the anatomy of a scotch fillet steak, the eye fillet is surrounded in part by the deckle meat which has a fat cap attached. The eye fillet is very tender and is relatively lean, unlike the deckle meat, which is often fatty. Regular readers will know what part of the scotch rib fillet steak I like the best. 😉
  4. I opened the associated application on my smart device and set the desired target temperature to 45 °C.
  5. I put the steak into the toaster oven and then allowed it to cook until the internal temperature had reached 45 °C.
  6. On the application, I followed the progress of the interior and ambient temperatures As the internal temperature approached 45 °C I wiped some Queensland nut oil onto the cold surface of my cast-iron skillet and turned on the heat to high.
  7. When the application signals the internal temperature has reached 45 °C, I turned the toaster oven off and removed the steak. I gently placed the steak onto the hot cast-iron skillet and began searing the surfaces of the steak.
  8. To avoid uneven cooking of the meat, I like to turn the steak over relatively frequently. I also use kitchen tongs to hold the steak and sear the edges of the steak, especially the fat cap, so the fat renders a little.
  9. Once the steak had seared to my liking, I removed the steak from the skillet and put it onto a plate and then brushed it over with some melted butter.
  10. At this stage, I seasoned the steak with freshly cracked black pepper.
  11. I allowed the steak to rest for a few minutes before dissecting away the deckle meat from the fillet. Dissection means inserting your fingers between the spinalis dorsi and the longissimus dorsi muscle bundles and prising them apart. With a cooked steak, the connective tissue plane has dissolved, and the muscle bundles should pull apart with little to no resistance. As the Borg say, “Resistance, is futile.”
  12. I placed the fillet portion into an airtight container and refrigerated it for later in the week.
  13. I sliced the deckle portion for dinner. 
  14. On the dinner plate, smother the steak with blue cheese sauce.
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas

Blue cheese sauce

  1. Weigh 25 grams of butter.
  2. Weigh 25 grams of flour.
  3. Crumble some blue cheese. I chose to use some leftover Gorgonzola cheese.
  4. In a cold saucepan, begin to melt the butter on low heat.
  5. When the butter has melted, add flour and cook the flour in the butter for a few minutes. 
  6. Slowly add some cold milk and stir until it begins to thicken.
  7. Add in the cheese and incorporate with a wooden spoon until the sauce is smooth.
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas

Baby green peas

  1. Rapidly boil some water.
  2. Add in a cup of frozen baby green peas.
  3. Bring the water back to the boil and turn off the heat.
  4. Drain the water from the peas.
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas

Serving up

  1. On a warm dinner plate, add the sliced steak and next to the steak, use a spoon to add the peas.
  2. With a spoon smother the steak with blue cheese sauce.

Tonight was the first time I’ve made a blue cheese sauce. It was a great addition with the steak.

If you make this meal, please let me know. Leave a comment or contact me on social media.

This is how I think we should breed cows. Scotch fillet steak with greater deckle meat to eye fillet ratio 🤣
This is how I think we should breed cows. Scotch fillet steak with greater deckle meat to eye fillet ratio 🤣

Sous vide salmon with Dijon creamed baby green peas

Sous vide salmon with Dijon creamed baby green peas

Sous vide salmon with Dijon creamed baby green peas

Ingredients

  • Salmon
  • Cooking salt (iodised)
  • Baby green peas (frozen)
  • Dijon mustard
  • Cream

Instructions

  • Brine the salmon in ice-cold water with a handful of salt and leave overnight in the refrigerator.
  • Vacuum seal the salmon and then cook sous vide (under vacuum) for 40 minutes at 50 °C.
  • When the salmon is cooked, open the bag and gently peel off the skin.
  • Place the skin on a lined baking sheet and put into a hot oven (240 °C) for about 10 minutes to make the skin crispy.
  • While the salmon skin is cooking, boil some water in a saucepan and then add a cup of frozen baby green peas and bring the water back to the boil.
  • Turn the heat off and wait for the peas to become tender.
  • Drain the peas and put them back into the saucepan and turn the heat back on and add a small knob of butter.
  • Then stir through some Dijon mustard and cream.
  • Serve everything on a dinner plate which has been warming on the water bath.
Sous vide salmon with Dijon creamed baby green peas

Sous vide salmon with curry coconut cream frozen vegetables

Sous vide salmon with curry coconut cream frozen vegetables.

Yesterday, I brined, and then cooked fillets of salmon sous vide (under pressure). I ate one piece of salmon last night and left the other fillet for tonight.

Sous vide salmon with curry coconut cream frozen vegetables

Ingredients

  • Salmon cooked sous vide
  • Red cabbage
  • Baby green peas
  • Parsley
  • Coconut cream
  • Cooking sherry
  • Curry paste
Sous vide salmon with curry coconut cream frozen vegetables

Instructions

  • Turn on the oven to about 250 °C and remove the skin from the cooked salmon.
  • Pit the skin on a lined baking sheet and dry the surface with some absorbent kitchen paper.
  • Season the skin with some iodised salt and put the salmon skin into the oven for about 15 minutes.
  • Shred some cabbage and sauté in some Queensland nut oil in a hot skillet.
  • Once the cabbage has softened, add in a cup of frozen baby green peas.
  • Once the peas are hot, splash in some cooking sherry and cook off the alcohol.
  • Stir in a tablespoon of curry paste and get all the vegetables coated.
  • Add in some continental parsley leaves.
  • Pour in some coconut cream and bring it to a boil and then turn down the heat to simmer and reduce.
  • Put the cold salmon into the skillet and break it up into chunks.
  • Turn off the heat and allow the heat to penetrate the salmon.
  • Serve in a bowl and add the crispy salmon skin on top.
  • Add a few cherry tomatoes to the bowl too.
Sous vide salmon with curry coconut cream frozen vegetables

If you make this, please let me know. Thank you.

Sous vide salmon with crispy skin, porcini mushrooms, cherry tomatoes, and creamy baby green peas

While cooking salmon sous vide isn’t necessarily quick and easy, tonight I didn’t want to fuss too much about the vegetables so I used some frozen peas.

Sous vide salmon with crispy skin, porcini mushrooms, cherry tomatoes, and creamy baby green peas
Continue reading “Sous vide salmon with crispy skin, porcini mushrooms, cherry tomatoes, and creamy baby green peas”

Sous vide medium-rare beef spinalis dorsi with burnt butter and thyme on a bed of potato mash and served with baby green peas

Sous vide medium-rare beef spinalis dorsi with burnt butter and thyme on a bed of potato mash and served with baby green peas.
Sous vide medium-rare beef spinalis dorsi with burnt butter and thyme on a bed of potato mash and served with baby green peas.
Continue reading “Sous vide medium-rare beef spinalis dorsi with burnt butter and thyme on a bed of potato mash and served with baby green peas”

Chicken and vegetables

I came home early today. I’ve got ManFlu. I went to bed last night feeling a little under the weather. I’d had a poor sleep the night before and I wasn’t sure if I had an infection or if I was just over tired.

I woke up this morning with a headache and while at work developed a sore throat, rhinorrhoea, and a cough. Now I feel febrile.

I reckon I’ll be working from home tomorrow.

Pan-fried boneless chicken and vegetables. Gary Lum.
Pan-fried boneless chicken and vegetables.
Continue reading “Chicken and vegetables”

Oven baked deboned chicken thigh and crispy peas

Hmmm…I really lacked imagination and motivation tonight.

I’d left a chicken thigh dry brining in the refrigerator overnight so knew I had that. I just couldn’t be bothered making a salad and I had some baby peas in the freezer. I’ve enjoyed using a mortar and pestle lately for grinding whole peppercorns and iodised sea salt crystals so I did that for a seasoning on the dried chicken skin.

Oven-baked deboned chicken thigh and crispy green peas. Gary Lum.
Oven-baked deboned chicken thigh and crispy green peas.
Continue reading “Oven baked deboned chicken thigh and crispy peas”