This week, I tried a cooking method I’ve never used before—low cooking. For those unfamiliar with the term, low cooking can be used for tender cuts of meat. You sear it in a pan and then place in an oven at a very low temperature and cook for a long time.
It differs from slow cooking in that slow cooking is usually used for tougher cuts of meat and involves liquid. I used the low cooking technique to cook a ribeye steak we got from Donald Russell. If you live in the UK and buy certain magazines or Sunday newspapers, a Donald Russell flier will have fallen out of them at some point.
True cost of meat
‘Donald Russell’ is a farm in Inverurie (Aberdeenshire) which supplies many top end restaurants and Balmoral with meat and fish. I can vouch that the quality of the produce is superb. It is also stonkingly expensive, but that will reflect the true cost of meat especially if you want to buy meat that comes from animals that have lived a life as close to the one they are supposed to. If (and that’s a big if) my writing career ever makes me decent money, this will be the only meat I buy.
Anyway, I cooked the steak for three minutes all-in on a high heat and then popped it in the oven at 80 degrees C for 35 minutes, and served it with peppercorn sauce and salad (and fried potatoes for my carb-loving husband). Here’s the peppercorn sauce recipe. It isn’t the classic one as I find fiddling around with sauce recipes too much to resist. The sauce has about 5g of carbs per serving.
Peppercorn Sauce for Steak
Have you used the low cooking technique before and what’s your favourite sauce to serve with steak?