Steak, man. There’s nothing like it. Juicy and flavor-packed on the inside, crispy-crusted and well-seasoned on the outside. Pair it with a big, buttery baked potato and an ice-cold gin martini, and you’ve got a power meal worthy of any wolf of Wall Street. But while most of us have tried our hands at prepping tender beef cuts at home, there’s a notion out there that perfect steak dinners are the exclusive purview of pricey steakhouses and backyard decks lorded over by dedicated grillmasters.
We’re here to tell you that’s not true—not anymore, anyway. Because when sous vide cooking entered the home kitchen, it ushered in a new era of predictably perfect steak dinners. From novices to seasoned pros, anyone can sous vide their way to steak mastery. Just grab a sexy cut from the butcher counter and drop it in a pot of gently heated water, then come back when you’re ready to dine like a hedge-fund honcho. Forget babysitting your meat, forget time-sensitive stressfests, forget all those pesky subprime mortgage scandals—you just cook your meat and leave it until you’re ready to dig in. From there, you’re just a quick finishing step away from a fat cat–worthy meal that’s as satisfying as it is simple to prepare.
Not convinced? Before you assemble the hordes of barbecue fork–wielding grill jockeys, allow us to walk you through our foolproof method for a flavor-packed, juicy, tender, and all-around spectacular sous vide steak. Once you’ve tried it, we think you’ll agree thatsous vide is, bar none, the best way to cook a steak. Predictable, packed with flavor, impossibly easy, and ready when you are—now that’s a technique you can bank on.Remeber to click the link below to watch the video. Super good.
Sous Vide Steak | Sous Vide Recipe | ChefSteps:
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