My Sunday Photo for this week is titled The 8 Hour Steak
The title for this photo pretty well says it all. This excellent scotch fillet (rib eye) spent a glorious eight hours in the oven at just 60 degrees Celsius. I turned the oven up to 120 for the final 10 minutes. The 8 hour steak is an ultimate example of my cooking motto – low and slow.
The result was a perfectly succulent and tender steak inside, with an all over caramelised crust. I also made a chimichurri sauce to go with it, but in true World’s Worst Food Blogger style, we ate all of that before I thought to take a photo.
If you love a good steak, so much so that you are willing to spend a whole day cooking it, then go ahead and give the 8 hour steak a go. I promise the result is worth it, if you get it right!