Salvage Overcooked Meat By Turning it Into a Savory Filling or Spread

We’ve all been there. You decide you’re finally going to cook up the perfect steak. You’ve brought home your carefully selected grass-fed meat, let it come to room temperature, and seasoned it well. You get your pan good and hot and let ‘er rip. Then, just as it’s starting to sear up to a crusty golden brown, a squirrel invites itself into your house and you spend the next half-hour chasing it out. Oh wait, you haven’t been there? Okay: More realistically, you got drunk on that third glass of wine and ended up with dinner that’s more beef jerky than beef tenderloin.

Source: So You’ve Overcooked Your Meat. Now What?

  • Basically combine jerky and butter in your magic bullet, consume with spoon.
  • It’s a cheat on a rillettes, because rillettes are supposed to be a shredded confit, but I guess that would work if you chop them fine enough that the fat can be returned to it…