The Second Law of Steak - Low Temperature Processing Sousvide

Overview

Low-temperature cooking is a trend in Western kitchens in recent years. Firstly, there is less smoke, and PM2.5 is lowered; secondly, the nutrition of food can be better maintained. Today, I will introduce the second law of steak, cooking it perfectly rare through a low-temperature processor. Speaking of steak, I recently saw a post mentioning that if two people both eat 8 ounces, it would be better to make one 16-ounce piece than two 8-ounce pieces. Firstly, it is difficult to control the heat, and secondly, Sharingiscaring (Sharing is caring!)

Tags

• high-end
• old man
• western food
• autumn recipes
• winter recipes
• banquet dishes
• candlelight dinner
• butter
• garlic cloves
• rosemary
• sirloin steak
• black pepper
• sea salt

Ingredients

Steps

1. 1 First let’s look at the size of the steak.

   

2. 2 Rub steak evenly on all sides with sea salt and black pepper and spices (according to personal preference). Then place into a heat-resistant zipper bag and squeeze out excess air.

   

3. 3 Cryogenic processor, set to 50 degrees Celsius. Soak the steak in water.

   

4. 4 After 90 minutes, remove the steak from the zipper bag, dry the surface with kitchen paper, and season lightly with sea salt and pepper.

   

5. 5 Heat a skillet over medium heat and place the steak upright to draw out the fat streaks. During this time, lightly pat garlic cloves and rosemary on both sides of the steak. This step takes 2 minutes.

   

6. 6 Then lie down the steak and cook over high heat for 2 minutes.

   

7. 7 Flip the steak and fry for 2 minutes, adding butter during this time. The purpose of butter is to make the steak more fragrant and browner.

   

8. 8 After taking out the steak, let it rest on the deli cutting board for 5 minutes before serving.