Last steak was not up to code. This one was cooked in a sous vide 50C for two hours. Than seared it on a grill for 2min on one side and 1min on the other. Let it sit for a few minutes.
Looks like you could have gone quite a bit hotter for the sear. I use Alton Browns method on a skillet. Leave it on high for 10 minutes. Should be hot enough to evaporate a teaspoon of water in seconds. Lightly oil the steaks with peanut oil. Then sear each side for 45 seconds. It will set off the smoke alarm, though, if your stove vent isn’t great.
I don’t think steaks should be cooked with a sous vide because you end up with too much moisture on the surface.
Dry it off with a paper towel. Works perfectly for me.
Agreed. Thats why I like the reverse sear method of:
- Salting the steaks
- Rest them on a wire rack (preferablt in the fridge overnight, but at least an hour)
- Cook it in the oven at a low temp until the thickest part is at ~120°F
- Sear in a high heat cast iron pan a minute or two per side until you like the crust.
The nice think about baking it vs sous-vide is that the oven dries out the surface for a reallt nice crust. You also dont need to buy a sous-vide setup and can use things you already have.
The only downside to this method is that you dont get anything in the pan for a pan sauce (if thats what you’re into).
You gotta dry that thing out before you sear it.
That’s why reverse sear for 2 inch thick steaks and sear then oven finish on thinner ones are the way to go.
Yeah that’s a good point. You’ll definitely want to dry off the outside before searing it if you go sous vide over oven. The few times we have used sous vide for chicken or steak, she complains that the texture is too weird. I don’t notice it though. But apparently that is a thing. Might have something to do with the moisture issue you are talking about.
Dry brine, sear, then sous vide. If you absolutely have to have a crunchy crust, pat dry and sear again.
Dry brining is great and dries out the surface.
Cast iron, stovetop and finish in oven.
Twice the finished product and half the work.
The real truth is that for the most part, steaks turn out great as long as you season them and don’t over cook them. The cut of meat is going to do the heavy lifting.
If I have the time, I will do my method. But other methods produce fantastic steaks. And to be honest, I cook steaks so rarely, that I’m usually planning ahead for it. And I want them to be as good as possible, because it’s a treat. If I were cooking them more often, of probably do a reverse sear, or a grill.
Folks get really up in arms about cooking meat for some reason when you can do it in countless ways and achieve fantastic results. I don’t understand the dogma.
Cooking meat directly corresponds to how much of a man you are, so that’s the dogma.
I want to know more about that potato.
Its a trick restaurants use, tasty, but not healthy. Boil the potato, put them in a pot with spices you like, add starch, shake the pot so the potatos get covered in many spots that get crispy. Cook in oven with lots of oil. The trick is to add lots of starch and oil.
Yes, the trick is to deep fry the potato.
Deep fried potatoes?
Insanity.
Insanity is pretending they’re roast potatos just because you did it in an oven with duck fat instead of on the stovetop with peanut oil. I’m looking at Heston Blumenthal and others posting their recipes for “roast” potatos.
Enjoy!
Are those beets in the back left?
Yes, grilled
It looks awesome and delicious! Good job!
