Wednesday, July 8, 2015

Sous Vide Steak

I bought a new toy! It's a sous vide machine. Instead of a giant machine, it's about the size of a pepper grinder (a big one) and clips to the side of the pot. It regulates the water temperature while you cook something in a vacuum sealed bag. It's great! It makes it so the whole piece of meat (or anything) cooks perfectly evenly and doesn't over cook. 

We tried it with a good strip steak - yum! The whole steak cooks perfectly, then you sear it to give it the nice brown crust. It's so fun!
I seasoned the steak liberally with salt and pepper.
Then put it in a ziplock freezer bag and dipped it in water to get all the air out and sealed it. I cooked it in the pot at 134 degrees for an hour. 
It comes out looking not terribly appetizing. 
It's uniform in color. Dry it off well with paper towel. 
I got a cast iron skillet screaming hot and put a little butter in and seared it for 30-45 seconds on each side. 
It gets a nice brown crust. 
Cut it open and it's perfectly evenly cooked all throughout. 
It's also great for groups because you can leave it there in the pot for a while and it won't overcook.

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