Skirt steak with onion, garlic, Calabrian chili paste, beef tallow, and pasta sauce (an Alton Brown recipe). I’d never cooked steak directly in tomato sauce or sous vide in a jar before, but honestly… it turned out fantastic.
EDIT: Sorry, I forgot to post my verdict. It came out super flavorful, really moist, and way better than I expected from this method.
If anyone’s curious: the sliced piece is inner skirt, and the top one is outer skirt steak. I personally think the outer skirt absorbed the flavor better.
by Ckron247
17 Comments
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I saw that episode. How was it? You don’t really say would you do it again?
Whats the verdict
How was it?
Good bad or ugly?
Outer skirt is way way better imo. What did you think?
Is this from the recent Alton Brown cooking show?
You fucking what? 🤮🤮🤮
I have been wanting to do something similar. Did you fill the water above the jar lid? Did you leave some air at the top and leave the lid loose? Im kind of curious more the entire setup whenever you get time
curious question, does cooking in pasta sauce makes it different than just cooking it in a bag with just salt, then brush it with pasta sauce later.
So… Braciole?
I do chicken breast in olive oil (in glass jars) all the time and it’s great as is – but steak in pasta sauce seems very interesting.
For the steak, it looks like you finished or seared it in some other way after removing from the Sous vide?
Did you use or discard the pasta sauce after? I’d imagine this process would change the consistency of the sauce…
Always helpful to tell the source of the idea and cook so others can replicate it if they’re interested. As others mentioned, this was a technique that just hit YouTube.
And you kill at Jenga.
Looks like some inspiration from Alton brown as he just posted a recipe like this. Will have to try.
Never thrown a skirt steak in there but anyone with an Italian grandma has had pork in their all day gravy. It’s excellent.
I saw that Alton Brown video! Good stuff, looks great OP.