Steak is one of the most popular foods to cook sous-vide, and with good reason. Cooking steak in a skillet or on the grill the traditional way leaves lots of room for error and an over- or undercooked steak is a big mistake to make when there's a super-expensive dry-aged ribeye on the line. Sous-vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. We are doing this recipe with two small addition, reverse sear using a torch and putting an exclaimation point on it with a puff of smoke. Start by trimming the steak so it has a nice shape. Look for steak with great marbling and without big chunks of fat. Spice rubs behave quite differently under sous-vide conditions than standard cooking conditions soanswer it's very tough to predict exactly how spices are going to react in a sous-vide bag. With sous-vide cooking, there's no way for that flavor to escape the bag. Meanwhile, spices rubbed on the surface of the meat have a tendency to get rinsed off by any juices that are being expressed. If you want spice flavor, rub some on before you vacuum seal and then add an additional layer of spices after you have cooked it sous vide. Set your waterbath to 132 degrees Fahrenheit for medium rare. Vacuum seal your steak and then insert the sous vide bag into the waterbath. With steaks around 1 1/2 to 2 inches thick, cook for about 2 hours. Thinner steaks needs less time, but who wants a thin steak in the first place. Cooking time is also one of the benefits of cooking a steak sous vide, you dont have to time it perfectly. If you cook the steak between 2-4 hours, it should come out perfectly medium-rare. Sprinkle some additional spices on top of the steak. If you've got a high-output torch, now is the time to break it out to add some steakhouse-quality char. Start torching the first side working in slow, even strokes back and forth across its entire surface until it is pale brown with a few darker singed spots. Repeat the torching process with the other side. You should now have a nice char on the steak. Let us add one final touch to the steak while we let it rest. USe a smoke gun and blow hickory smoke into a glass bowl and cover the steak. Let it rest for 2-3 minutes under the smoke. When you remove the glass bowl, the steak has taken on a slight smoke flavor. Serve immediately.
You should now have a great steak - cooked medium rare throughout. Enjoy!!
2 Comments
2/27/2020 04:40:00 am
Cooking and all role is approved for the field. The scenes of the turn and college paper review is inquired for the groped elements for the town. The change is invited for the individuals. The score is ensured for all humans. Clip is improved for the side and side items for the flicked items for humans.
Reply
5/6/2023 12:45:59 am
Its full of information I am looking for and I love to post a comment that we provide.<a href="https://efc.com.ph/Partners">Distribution partner companies in philippines</a>
Reply
Leave a Reply. |
Cooking at home
In this section you will find recipes and food experiments that I have tried at home. Some successfully. Archives
January 2018
Categories
All
|
Cooking at home |
Web Hosting by FatCow