We hickory smoked a 2" bone-in rib-eye for dinner last night saving the cap of the rib-eye for leftover steak & egg brunch today.
This steamed steak & eggs brunch bowl works perfectly if you like soft boiled eggs: The whites are fully set with the yolks being slightly creamier than raw. It is very similar to a 145f sous-vide egg consistency.
The ingredients could easily be altered using a different (pre-cooked) protein or even veggie. This was so amazing that we're planning on trying subbing the steak with lightly precooked leaf spinach.
CSO "(Soft)-steamed steak & eggs" recipe for 2
Butter two 12oz ramekins
combine leftover steak slices, crushed tortilla chips, 2 eggs, crumbled goat cheese, couple small slices medium hard goat cheese (drunken goat), 1 heaping teaspoon shredded anchovies in each ramekin. Place on middle rack and steam at 170f for 30 minutes or until an internal temperature of 145f (or 150 if you prefer the yolks more firm)
See attached animation for a rough idea on how i layered these.
We have been using the CSO quite a bit now for various veggie and protein dishes and absolutely love it. Reheating leftovers is definitely the bomb. Since I have been cooking many things sous-vide over the past years I've been experimenting quit a bit with sous-vide inspired temperature/timing in steam-only mode at low temps. This seams to work so well for some things that we are already using our two sous-vide circulators less than before.
