Steaks taken to another level

I’ve been using my sous vide predominantly for steaks. Ribeyes mostly but also filet.

I use 125F for anywhere from 80-150mins. Thickness of steak was a driver for the shorter periods... but the great thing about sous vide is that you can just leave meat for up to 3-4 hours and suffer no downside consequences. Over this time limit you run the risk of food spoilage (bacteria) if water is below 130F.

Then flash in a super hot pan with oil or butter and garlic.

The results are truly fantastic steaks that are consistently cooked, great flexibility and convenience in timing (it takes 4 minutes max to ‘cook’ the steak on both sides and you can start at a time to suit you.

The sous vide process does a great job of tenderizing fats, sinew and any other tough materials in the steak, in addition to softening the protein material itself.

Easily the best steaks I’ve grilled and I’d fully recommend giving it a go.

I’m looking forward to experimenting with other foods. Not only has it improved the consistency and quality of the steaks we are serving friends and family, it has opened a whole new channel for fun and experimentation in the kitchen.

Gary

The finishing touch. 2mins each side

Vacuum sealed with salt & pepper, butter and EVOO and in this case bay leaf. The only thing you can’t put in the bag is fresh garlic cloves.

Sous Vide Cooking

By: cazalea : August 26th, 2020-08:26

Yesterday's steak review prompted a question about the Sous Vide cooking method and machine that I use. Sous vide (French for 'under vacuum') is also called low temperature long time cooking. It's a method of cooking in which food is placed in a vacuum-se...

Despite the fact I am French, I didn't know that method. ;) [nt]

By: amanico : August 26th, 2020-08:29