© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: J. Kenji Lopez-Alt
This recipe requires the use of a vacuum sealer and a temperature controlled water bath. I recommend cooking the steaks to medium-rare (130°F) or medium (140°F), but they can also be cooked rare (120°F), or up to well done (160°F). Bear in mind that under 130°F, you run the risk of bacterial growth. Do not allow steaks to remain in water bath under 130°F for longer than 4 hours.
This recipe works for any type of steak, but I recommend using steaks at least 1 ½-inches thick for best results. If using rib-eye or strip, but two thick-cut 1-pound steaks ad cut them in half cross-wise into two ½-pound steaks. For tenderloin, ask the butcher for a single, 2-pound center-cut roast, then cut it into four ½-pound steaks at home. For hanger or flatiron, look for the largest steaks you can find, and cut them into ½-pound portions.
4 steaks, ½ pound each
kosher salt and freshly ground black pepper
12 sprigs thyme, optional
2 garlic cloves, optiona)
2 shallots, thinly sliced, optional
2 tablespoons canola oil
Season steaks generously with salt and pepper. Place in sous-vide bags along with aromatics and distribute evenly. Seal bags and place in water bath set at desired temperature (see note). Allow steaks to cook for at least 45 minutes, and up to 12 hours.
When ready to eat, add oil to heavy-bottomed stainless-steel or cast iron skillet large enough to hold steaks comfortably in single layer. Heat over high heat until oil is beginning to smoke. Meanwhile, remove steaks from bag and carefully pat dry on paper towels. Carefully steaks to smoking oil and cook until well browned on all sides, about 2 minutes total. Transfer to paper towels to drain, and serve.