Butter-Poached Bone-In Top Loin with Truffled Macaroni and Cheese

Photo credit: Marcus Nilsson In the top of a makeshift double boiler (a deep skillet just large enough to hold the steaks, sitting on top of a stockpot of simmering water), bring clarified butter to between 140 and 150 degrees, using the probe of an instant meat thermometer to measure temperature. To stabilize the temperature, keep water at a gentle simmer throughout, and regularly check the butter's temperature with the meat thermometer. (Don't let the probe touch the bottom of the pan, because that will give you a false reading.) Add thyme, shallots, garlic, and steaks. For every inch of thickness, poach the meat for 30 minutes (internal temperature should be 115 to 125 degrees). (Note: If butter doesn't totally cover steaks, flip steaks halfway through poaching.) Remove steaks, dripping off excess butter. Reseason steaks with salt and pepper and transfer to a very hot cast-iron pan or hot grill. Sear on each side to develop a brown crust, about two minutes total. Serve immediately. *Clarified Butter In a heavy-bottomed stockpot over very low heat, warm 3 lbs unsalted butter, cut into small pieces. Three things will happen: The milk solids will rise to the top as foam. The water in the butter will settle to the bottom. In the middle will be what you want: the fat. When all butter is melted, skim and discard foam and use a ladle to transfer the butter fat — the very yellow liquid — to a clean container. (When the liquid you're ladling out starts becoming much lighter in color, you're done.) Discard water. Truffled Macaroni and Cheese Ingredients