Skip to main content

Sous Vide Steak

I will never make steak another way. This was one of those life altering food moments. Fresh pasta in Italy was another one but that's not as easy to have! I have read that steak Sous Vide is the best and I have to say I was thinking blah, blah, blah. But I'm here to say Steak Sous Vide is the best. I had a sirloin steak that wasn't the best cut of meat but certainly not the worst and it became this wonderfully tender, moist steak. OK so it is a little bit of work but it's really not a lot of hands on time. Just in time for the holiday weekend...

Now I've told you before that I do not eat steak properly. I don't care! I like my steak on the well done side of rare. Is that a nice way of saying it? You can check out this website to see what temperature you should Sous Vide your steak to get the desired doneness. I cooked mine at 145. They said 150 was a turning point to badness but I thought 140 looked too rare for me.

Sous Vide Steak

1- 2lb Sirloin Steak (or any steak really)
5-6 cloves garlic
handful of thyme sprigs
All sealed and ready to go
Dry the steak with paper towels. Sprinkle salt on garlic cloves. Smash the garlic with the side of a knife to make a paste. Salt and pepper steak. Smear paste on the steak. Insert steak and thyme into a bag and seal. Place in water bath for Sous Vide. Cook at 145 for 2 hours. Remove from bag and dry meat with paper towels. Sear on grill or on stove top in a grill pan.
Not impressive when it first comes out of the bag
The really nice part about this is that you don't have to rest the meat. The Sous Vide takes care of the juices being evenly distributed. As soon as you get those nice grill marks, you're ready to take that meat and and start slicing.  I must admit when the meat first came out of the bag, I was a little worried. It looked awful and there were some drippings in the bag. I thought I had just wasted 2 hours and some meat, but Ye of little faith...I was wrong. You can Sous Vide for less or more time - minimum 45 minutes but not more than 18 hours (according to the temperature post mentioned above).

I served this with a mushroom sauce:

8 oz cremini mushrooms
1 T butter
1 T olive oil
4 sprigs of thyme
3 cloves garlic, minced
1 c white wine
Leftover juice in the bag from meat

Slice mushrooms. In a hot frying pan add butter oil. Add mushrooms and thyme. Saute until a little liquid starts to drain from mushrooms. Add garlic and cook until fragrant. Add wine, salt/pepper and cook until reduced. Add juices from meat and reduce slightly.

Be careful with the salt/pepper with the mushrooms. You are getting some of the salt/pepper from the meat. So you want to add a little less salt to start off than you normally would with mushrooms.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…