If you think you're a steak expert, and have tried every type of cooking method there is, then think again — because Heston Blumenthal says you're wrong.
Heston Blumenthal is an award-winning chef and TV personality from England, but he's not your average ladle lugger. That's because he owns a restaurant called the Fat Duck that has won three Michelin stars, and he takes a very unorthodox approach to cooking that often comes closer to chemistry than cuisine.
But be warned, Heston's slow-cooked steak is not a recipe for the timid.
Start with a massive chunk of bone-in beef rib, enough to make as many 2-inch-thick steaks as you need. Using a powerful blowtorch, thoroughly and quickly scorch the whole exterior of the joint. This helps get the flavor started, and also kills off any bacteria that would inevitably ruin the meat if given half a chance.
Preheat an oven to 122 degrees Fahrenheit using a separate in-oven thermometer to ensure accuracy. If your oven doesn't go that low, try propping the door open — it's important to be able to hold that temperature. Now here's the fun part: put the massive lump of meat into the oven and leave it there for 24 hours. This is why you need to sear the outside of the meat before you put it in the oven, because if you don't, at 122 degrees, any bacteria will breed like, well, bacteria at 122 degrees, and the meat will not be edible the next day.
Over the 24 hours, the meat is effectively force-aged, which generates a whole host of new flavors and makes the meat amazingly tender.
After 24 hours, remove the meat from the oven, cover with foil, and leave to rest for 2 to 4 hours. Now, using a sharp knife, debone the meat, then cut off and dispose of all exterior surfaces and slice into however many steaks you desire, and season.
Heat a good pan as hot as you can get it (really, really hot), then cook the steaks for 4 minutes a side, turning every 15 to 20 seconds. Let it rest again, then, finally … serve.