[Modernist Cuisine at Home] Low-Temp Oven Steak

[Judy Wilson]

This is, personally, one of my favorite tricks from Modernist Cuisine at Home. Has anyone else tried it?

http://modernistcuisine.com/recipes/low-temp-oven-steak/

[JBVC2]

Would this technique work with a chateaubriand?

[Anonymous Modernist 12636]

I tried this last week with dry aged steaks. The beef flavor was intense. I plan on doing this method in the future.

Jbvc2, I don't know about chateaubraind. If it's too think I would be concerned with it drying out before the center comes to temp. In their recent blog post they did this with chicken but covered it in onions. I assume the onions provided moisture and prevented the chicken from drying out. Maybe you can use the same approach.

[Sam Fahey-Burke]

Jbvc2,

I recommend cooking it sous vide instead.

Sam