![]() ![]() Preheat a pan over high heat, and sear 1 minute per side. Sear (Optional): For a seared crust, remove the steak from the bag and pat dry.Cook for 1-2 hours depending on thickness. Clip the bag to the side of the pot if needed. Cook the Steak: Once the water reaches 130☏, carefully lower the bagged steak into the water bath.Set the temperature to 130☏ for medium-rare doneness. Attach the sous vide machine or immersion circulator. Prepare the Water Bath: Fill the large pot with water.Once most of the air is out, seal the rest of the bag. Partially seal the bag, then slowly lower it into the water bath, allowing the pressure to push the air out. Bag the Steak Using the Water Displacement Method: Place the seasoned steak in a resealable plastic bag.Feel the surface to ensure it’s dry, then liberally apply salt, pepper, and other seasonings, pressing gently to adhere. Season the Steak: Place the steak on a clean plate. ![]()
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