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I'd agree that waterlogged steak is pretty much one of the worst abuses of beef you can manage. I was thinking that hopefully a few days of dry aging (not too long or else the enzymes will tenderize it too much) will stiffen up the steak a little so it doesn't absorb it all like a sponge. Additionally a smaller cut will mean less time in the water so hopefully less time to get all friendly with the moisture. Beef really benefits from dry heat and I certainly think it needs a sear before and possibly after.
Even with all the potential difficulties I still believe it could be a very unique and delicious way to cook beef. Fingers crossed anyway.
I can vouch for the tea pudding, it's rather good if you use the right tea. Back when I was a broke first year college student I had the bright idea to use the rest of the tea in my pot to mix up some rice pudding. That first batch was just English breakfast tea and some raisins and remains one of my favorite impromptu meals I've made. Something about the sugary creamy milk with the rice starch just goes perfectly with the tea. It really makes sense since sugar and milk and tea go right together and sugar and milk and rice go together as well. One thing I would advise against though is over brewing the tea, by itself the rice and fruit don't provide much flavor so your pudding is going to be dominated by the tea spices so unless you're huge into strong tea something mild would be best. Next time I'm doing it I'm going to try a nice white tea.
I've been meaning to try poaching a steak for a while now. Now hear me out before you tell me I'd be wasting a perfectly delicious piece of meat. I've poached fish a ton and by far the best thing about poaching is temperature control, the food you poach will never be warmer than whatever the temperature of the water is. Secondly poaching can infuse flavors deep into the food that are hard to get at otherwise. Thirdly poaching keeps foods that would otherwise quickly dry out nice and moist.
So here's how I think about it in my head. While steak really benefits from a nice char on the outside it also is very important to have the inside cooked right. Maintaining a proper internal temperature is difficult as almost always you get a little slice of perfect in the middle, a ring of okay around that, a ring of well done, a ring of well this is rather dry, and then your char. So picture this: A light red wine, salt and pepper all mixed into a brine poaching a cheap steak (maybe a bad sirloin that always has a habit of turning to sawdust when cooked) that you've dry aged for a few days. The temperature is set to a perfect 135 and that steak now infused with all that salty, peppery, red winey goodness is now medium rare all the way through. Throw it into a skillet or onto the grill for 30 seconds a side to char and drain a little bit of the juices so it isn't water logged... in my head it tastes so good. Never had the occasion to try it but man, would I love to.