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[Modernist Cuisine at Home] Low-Temp Oven Steak


Judy Wilson

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  • 1 month later...

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.

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