Massive FAIL on this one. After the great success of the sous vide salmon from the Modernist Cuisine, I decided to try their method of slow cooking a steak in the oven. The instructions were to use a strip steak, about an inch thick, for about 5o minutes. I got fillets, about an inch thick.
It took two hours.
I finally just made the sides and we ate that for dinner. Half an hour later, we finally had some steak.
Let me just state that this was a fail on my part. Well, sort of. The key, I believe, is having an in-meat thermometer, so you don’t have to open the oven to check the internal temperature. Every time I opened the oven to check the temperature, the heat escaped, so it took longer. At least, I think that was the problem…
I’m intentionally challenging myself in the kitchen, working with new ingredients, attempting more challenging dishes, and doing it all while grocery shopping in a foreign language. Read more about my Personal Kitchen Challenge here.