Tuesday, August 26, 2014

Cooking Sous Vide Steak

Joe recently got it into his head that he wanted to try Sous Vide or Precision Cooking, which I have to admit, I was a little leery about at first.  In the most basic sense, you cook your food in a vacuum sealed bag submerged in water.  But, it requires you to first have a sous vide immersion circulator, so that you are able to cook it evenly, and to a precise degree (DIY versions are not able to do this - unless you're a genius, I suppose). This immersion circulator is not a cheap purchase.  We got ours from Anova, and it ended up being about $200 (but you can get $50 off if you use the code TAKE50).  But, after having tried the food that comes out of this circulator, I think it's completely worth it!  We cooked up a couple ribeye steaks recently with it, and they tasted better than any I've ever had at a restaurant!  So, I thought I'd walk you through the process!


First, grab some steak, preferably about 1" thick.  Here, we used a couple ribeye steaks, and it's definitely been my favorite kind so far, but even a roast cut into steaks tastes incredible.  Then, you can season it however you desire.


To season our steaks, we like to first sprinkle Mrs. Dash's Garlic and Herb seasoning all over the meat.  Mrs. Dash seasoning is amazing because it doesn't contain sodium, so it's a bit healthier of an option.  We like to follow it up with some Cayenne Pepper, and then top everything off with a couple sprigs of fresh Basil from my herb garden, because everything tastes better with a bit of Basil!


Then, vacuum seal each of the steaks individually.  Our vacuum sealer is a Seal-A-Meal, which is basically the exact same thing as the FoodSaver, but a little cheaper if you're in the market!  Oh yes, and if you get the food saver bags in a roll rather than as a set of bags, you can make more bags and cater them to your specific needs for the exact same price!


Fill a tub with water, and set the steaks and immersion circulator in the tub.  Our tub wasn't quite tall enough for the circulator, so we stacked a couple saucepans on top of each other until it could stand upright.


Now, it's finally time to start cooking.  We cook our steaks at 134 degrees Fahrenheit for about an hour and a half, but you could really leave it in for a few hours without doing any damage to the meat - that's another of the benefits to sous vide cooking.  The food isn't going to go over a certain temperature.


At this point, you can do one of two things.  You can either freeze the steaks and heat them up when you're ready, or you can finish and eat them right away.  Since it's the tail end of summer, we're using our grill as much as possible, but you can easily pan fry the steaks as well.  You just want to cook the outside of the steak at this point, since the inside is already perfectly done thanks to the sous vide cooking, so make sure not to leave them on too long!


You should end up with something that looks like this:


Yes, it is just as mouthwatering as it looks, and writing this post has made me so incredibly hungry!  I may have to make another...

No comments :

Post a Comment