Steak sous vide a la chili burner
Well, now that Great Lent is past and we are eating meat again, we have been meaning to try a sous vide recipe
for strip steaks. After checking Douglas Baldwin's little pdf booklet, the web comments on eGullet (and if anyone there reads this how the heck do I find my log in when all I remember is my email?), and the Sous Vide Magic homepage, we decided we were going to use a weaker version of our normal treatment and go with the 1.5 hours at 134 F.
Now one thing we learned was we really need to add some sort of mixing to the Sous Vide magic as the temperature drifted from 130 to 137 and back. Maybe an aquarium bubble?
3 1 pound strip steaks, about 1" thick and patted dry
1 tsp sesame oil, cold
1/4 tsp garlic powder
black pepper
salt
We added the spices to the bag, dropped the steak in on top and vacuum sealed them using our Food Saver. We sealed each bag 3 times to make sure the initial seam was weakened due to meat juice. We then dropped them into the cooker and let them sit for 1.5 hours.
After removing them from the bath, we tried
using a blow torch to finish as most writer suggested. That' sucked. Even with Mapp gas, there ain't enough flame. So we took the burner from our Chili Forge Jalapeno forge and used that.That gives a real flame able to forge weld steel, although we only used 5 psi. Problem solved.
The steaks crisped up nicely and we served them with a simple side of potatoes. (We boiled red potatoes quartered in their skins until done with a bay leave, add some rosemary, black pepper, butter and a couple tablespoons of freshly grated cheese. Toss well and serve.)
We took the juice from the bags, filtered it, and added it to a sauce pan with 1/4 cup marsala, some butter, and a bit of white pepper. We got a very nice pan sauce from reducing that but then added some arrowroot to thicken it to handle Ben's gravy obsession.
Next time I think we need to cook a little lower at maybe 130 to get them more rare. The texture was very very good and the crisping from the forge burner very nice. I like them better than the red hot skillet approach but that is faster.
Tomorrow we try the 24 hour pot roast...we tossed it in tonight.
Previous sous vide post here.
UPDATE: Discussion with Frank of Sous Vide Magic suggested sensor position was the problem (translation + we did not follow the manual.) That fixed it and while we do see small local variations in the first few minutes, smaller portions or stirring made that go away. So we both didn;t read the instructions and overloaded the water bath...
for strip steaks. After checking Douglas Baldwin's little pdf booklet, the web comments on eGullet (and if anyone there reads this how the heck do I find my log in when all I remember is my email?), and the Sous Vide Magic homepage, we decided we were going to use a weaker version of our normal treatment and go with the 1.5 hours at 134 F.Now one thing we learned was we really need to add some sort of mixing to the Sous Vide magic as the temperature drifted from 130 to 137 and back. Maybe an aquarium bubble?
3 1 pound strip steaks, about 1" thick and patted dry
1 tsp sesame oil, cold
1/4 tsp garlic powder
black pepper
salt
We added the spices to the bag, dropped the steak in on top and vacuum sealed them using our Food Saver. We sealed each bag 3 times to make sure the initial seam was weakened due to meat juice. We then dropped them into the cooker and let them sit for 1.5 hours.
After removing them from the bath, we tried
using a blow torch to finish as most writer suggested. That' sucked. Even with Mapp gas, there ain't enough flame. So we took the burner from our Chili Forge Jalapeno forge and used that.That gives a real flame able to forge weld steel, although we only used 5 psi. Problem solved. The steaks crisped up nicely and we served them with a simple side of potatoes. (We boiled red potatoes quartered in their skins until done with a bay leave, add some rosemary, black pepper, butter and a couple tablespoons of freshly grated cheese. Toss well and serve.)
We took the juice from the bags, filtered it, and added it to a sauce pan with 1/4 cup marsala, some butter, and a bit of white pepper. We got a very nice pan sauce from reducing that but then added some arrowroot to thicken it to handle Ben's gravy obsession.
Next time I think we need to cook a little lower at maybe 130 to get them more rare. The texture was very very good and the crisping from the forge burner very nice. I like them better than the red hot skillet approach but that is faster.
Previous sous vide post here.
UPDATE: Discussion with Frank of Sous Vide Magic suggested sensor position was the problem (translation + we did not follow the manual.) That fixed it and while we do see small local variations in the first few minutes, smaller portions or stirring made that go away. So we both didn;t read the instructions and overloaded the water bath...
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