Thursday : Slow-baked steaks

Another niedergaren recipe. This one is adapted from the cookbook I picked up a while ago.

Very simple: Tie up a thick steak (I used Hohrücken which is, basically, ribeye) so that it holds its shape. Brown well on both sides. Transfer to a prewarmed plate, season and top with a sauce made from 2Tbs peanuts, 2Tbs peanut oil, 1 Tbs ketchup, and a pinch of cayenne. Put in a preheated 80C oven and cook until the internal temperature is 55C, 45-60 minutes.

Wow was this good.

To go with the steak I did some brown rice.

Also a green salad.