Sous vide steak
Frying and grilling steak is not easy to master and requires experience. Moreover, when the fire is controlled, the taste of fried and roasted products is completely different from that of low-temperature slow cooking after vacuuming. How do you describe the taste of the steak made in this way? The first bite is tender and soft, and it doesn’t even feel like eating beef. Because the steak is simply salted with salt and black pepper in advance, the seasoning and steak are fully integrated in the vacuum sealed bag during the whole slow cooking process, and it tastes very delicious. After slow cooking at low temperature, fry it quickly in the pan, sealing all the juices of the steak. The surface also brings some burnt fragrance due to Maillard reaction, and the fat part is not tired. Listen to me, you must try!
Fill the temperature controlled slow cooker with water, adjust it to 55 degrees, and set aside to let it heat up by itself.
I’ll handle the steak at this time. Sprinkle salt and black pepper on both sides of the steak
Put a sprig of rosemary on the steak to increase the aroma, and put the steak and rosemary into the bag together for vacuuming.
Use a vacuum extractor to remove the air from the bag
Put the steak into the temperature controlled slow cooker and cook it at 55 degrees for 45 minutes
After 45 minutes, take the beef out of the water, cut open the vacuum bag, and take out the steak.
Put into a hot pan, fry both sides for 1 minute, and take out
Tips for sous vide steak
Post time: Oct-18-2022