This is a dinner for special occasions. It is deceptively simple, and uses the most cutting edge cooking technology we have at home: a precision cooker.
You will find out more than you want to know about cooking a steak using a precision cooker here, so I will focus on the basics that are important in our household.
Depending on our mood, we serve the steak with either mashed potatoes or goose fat oven-baked potatoes, lettuce, caramelized onions, and/or broccoli. Your typical trinity: meat, potatoes, and some vegetables.
Sous vide steak
Ingredients
- T-bone steak, 1 in thick, the best you can afford
- Salt, as needed
- Black pepper, freshly ground, as needed
- Olive oil, as needed
- Bay leaf or rosemary, fresh, as needed
Equipment
- Vacuum sealer and a bag
- Precision cooker
- Blow torch
Instructions
- Preheat water to 54˚C. We use a tall metal pot we bought at Migros for the water and the Anova precision cooker.
- Generously season both sides of the steak with salt and freshly ground pepper and drizzle with olive oil.
- Put the steak in the vacuum bag and add the fresh herbs.
- Put the bag in the water bath for 45 min.
- Sear the steak on both sides using the blowtorch, paying attention to sear the fatty bits well, and being VERY careful while doing that. To place the steak, we have a large pan with a rack; the rack allows for fat and liquid to drip away. I say “we” because I am too much of a whimp to use the blowtorch, so I leave this part to the Boyfriend.
- Serve with the sides of your choice, some nice wine, and enjoy. If this is your dinner, I am sure you deserve it.
