First off I'm old school when it comes to cooking steaks. I can't buy anything besides a porterhouse, a fillet, or a rib eye.
That changed after checking out this link >>> http://mobile.seriouseats.com/2010/03/how-to-sous-vide-steak.html
I was very skeptical about trying this, but I'm always willing to learn new things. I expected a boiled looking grey steak and I was so wrong. This was a super tender, juicy, flavorful steak!
I used a sirloin and my total cooking time was about 2.5 hrs.
This is all about using a cheaper cut of meat and having a high end result. This steak turned out as good as any I've ever had.
The key is the water temperature. As the link explains, if you want rare keep the water at 120, medium rare 130, and so on.
Basically all you need to do is vacuum seal up a steak, get your water to the desired temp, put the sealed steak in, and keep your temp where you want it. From what I've read, the longer the better as the connective tissues will keep braking down. You can use a smoking hot grill (gas or charcoal), or a cast iron skillet that is smoking hot for the final sear. After taking the steak out of the bag I seared the steak maybe a minute on each side. I had my skillet heating up in the oven at 500, so it was really hot! I added about a teaspoon of bacon grease to the pan before searing the steak. There's no need to let the steak sear long, or let it rest after searing.
I seasoned mine with garlic, ground peeper, and Tony's creole seasoning before vacuum sealing.
That changed after checking out this link >>> http://mobile.seriouseats.com/2010/03/how-to-sous-vide-steak.html
I was very skeptical about trying this, but I'm always willing to learn new things. I expected a boiled looking grey steak and I was so wrong. This was a super tender, juicy, flavorful steak!
I used a sirloin and my total cooking time was about 2.5 hrs.
This is all about using a cheaper cut of meat and having a high end result. This steak turned out as good as any I've ever had.
The key is the water temperature. As the link explains, if you want rare keep the water at 120, medium rare 130, and so on.
Basically all you need to do is vacuum seal up a steak, get your water to the desired temp, put the sealed steak in, and keep your temp where you want it. From what I've read, the longer the better as the connective tissues will keep braking down. You can use a smoking hot grill (gas or charcoal), or a cast iron skillet that is smoking hot for the final sear. After taking the steak out of the bag I seared the steak maybe a minute on each side. I had my skillet heating up in the oven at 500, so it was really hot! I added about a teaspoon of bacon grease to the pan before searing the steak. There's no need to let the steak sear long, or let it rest after searing.
I seasoned mine with garlic, ground peeper, and Tony's creole seasoning before vacuum sealing.
