I’ve been lurking for a bit and finally bought a sous vide.
I spotted a rather nice tomahawk at the butcher and decided to take the plunge with all the best posts from this sub.
I gave it 4h at 54.5c (130f). 20 minute rest in the bag, remove, pat dry, sear in a smoking hot pan for 1-2 mins each side (and along the edge) It was unbelievable.
I know the butter is controversial, but I was convinced by some rather scientific testing I spotted in a thread on this very sub). I’ll tag it in the comments).
11/10 steak. Absolutely unreal texture. You guys are awesome.
Bonus points: I also did the corn in the sous vide. Also unbelievable. 30 mins @ 84c.
by flibberjibber
5 Comments
Waiting for the butter police to show up
Where’s the scientific evidence that the butter should be added?
One thing I’ve been doing lately is roasting some garlic and ever so gently toasting some fresh rosemary. I toss them both into a small bag with some butter and toss it in to sous vide with the steak separately. You can use this butter to finish the steak on a sear or presentation and it will have a lower water content than if it was in the bag with the steak. It won’t distribute the flavors fully through the meat as your method here. It will leave the rosemary garlic flavors more concentrated on the surface of the steak if used.
You can even brown or reduce the water content from the butter first. This will give virtually the same outcome as the fancy pan tilted to one side spooning the garlic and rosemary pan sauce over the steak while searing… without all that fancy chef looking work.
Love it.
That’s not an old teflon pan, is it? I would not use teflon for high heat applications like crusting a steak.
I’m guessing it’s just a really well seasoned steel pan?