Bachelor’s Sous Vide Steak

20 Jun

A friend of mine forwarded me some articles on how to make the perfect steak out of a less expensive cut of meat…using an even less expensive version of a nouveau cuisine favorite technique. The meat is steak, and the art is cooking it sous vide. From Serious Eats is the recipe i followed for Beer cooler sous vide steak which something every bachelor should feel excited about. The advantage to cooking it sous vide, or in a hot water bath, is that the temperature supposedly never goes above what you’ve set, so the steak will be thoroughly rare, medium rare, or however you like it, and it will stay that temperature until ready for a quick sear in the pan. And fortunately for most of us, we all have a cooler which is just as good at keeping heat in as keeping it out. So using a beer cooler, hot water, and a cheap cut of meat inside a ziplock bag, we can enjoy steak as tender as they make in the restaurants.

I am still experimenting with cuts of meat. Supposedly the more expensive cuts are costly because they are easier to cook whereas the middle priced meats taste just as good, provided you don’t overcook them. In the end, I decided that bottom round is still not good enough for steak. Time to venture into the $7 to $10 range, though it’s still way more affordable than your $30 restaurant steak. (An actual grilled steak I had recently was a slab of dry aged ribeye or ny strip, which was genuinely good, and will be a meterstick for future steaks.)

Steak Sous Vide with Corn off the cob and Mediterranean Mix

Ingredients
8 or 10 oz cut of beef
Rosemary, thyme, oregano, parsley, or other aromatic herbs
Ziplock bag
Water cooler
Teapot or water heater
Meat thermometer

Heat about half a gallon of water on the stove until it reaches 140 degrees F. I estimated the heat by taking the water off the stove before it boiled but after the water started bubbling. Pour the water into the cooler, and if needed, add cold water until it is around 140. Medium rare is 135 degrees, and with slight cooling effects the steak should be about medium rare to medium. I ended up with a starting temperature of 150 degrees.

Season steak with herbs inside the ziplock bag. Do not add other ingredients such as salt or butter. Remove all the air from the bag and seal the ziplock bag, submerge the whole steak underwater, and set a timer for three 15 minute intervals. After each 15 minute interval, check the temperature of the water, and add more hot water if needed to maintain about 135 degrees.

After 45 minutes, heat a skillet with oil. Remove the steak from the bag and sear quickly on both sides, getting a little char on each side but do not overcook. Also sprinkle sea salt and black pepper if desired.

For the corn off the cob, steamed a cob of corn over water for 10 minutes, then cut the kernels off with vertical slices of a knife.

The Mediterranean mix was a pack that came with various grains and seeds. Heat 1.5 cups of water with a tablespoon of butter. When the liquid boils, pour in the mix and stir on medium heat. Then let simmer until most of the water cooks away.

My steak ended up being a little overcooked still. That’s because I aimed for a temperature of 150 instead of 135, and every 15 minutes I added some hot water until it was between 145 and 150. The cooler I had seemed to leak heat a lot more than the Serious Eats article said. In the future I think it would be ok to start at 150 and just let the water sit for 45 minutes instead of raising the temperature back up twice.

Total time procrastinated: 60 minutes
Ways to prolong procrastination: Create a sauce with the juices left in the ziplock bag

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