I suggest using either an Iwatani trigger head on a butane canister the inexpensive option or a Searzall attachment rigged to a Bernzomatic trigger-start torch head on a propane cylinder. You can read our review of the best torches right here. Using tongs, pick up the steak and rotate it so that the edge is in direct contact with the skillet. Continue to cook, rotating the steak along this edge, until all of the edges are browned, about another 45 seconds total.
Transfer the steak to a wire rack set in a rimmed baking sheet. Though there's no real need to rest a sous vide steak, you may want some time to get your table set, your wine poured, and your sauces and guests ready. There's a trick to re-crisping the steak and making sure it's nice and hot when you serve it: When ready to serve, reheat any fat and juices left in the pan until they're sizzling, then pour them over the steak.
Make sure to serve the steaks immediately after crisping, with coarse sea salt, such as Maldon, on the side. The grill can add a nice smoky char to the surface of a steak.
For an easy cookout, cook your steaks sous vide, then transfer the water and the steaks to a beer cooler and seal it shut to take with you to the grill. When ready to cook, crack open the cooler, un-bag the steaks, and grill them to give them surface texture and flavor.
Super-high heat is essential here. Your goal is to sear hard and fast, so that the exterior of the steak gets color, without overcooking that perfectly finished interior. To do this, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set the cooking grate in place, cover the grill , and allow it to preheat for five minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates five to six times.
Place steak directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about one and a half minutes total.
If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer the steak to the cooler side of the grill, using a set of long tongs, and let it cook there until the flames subside.
Do not allow the steak to become engulfed in flames. Transfer the cooked steak to a cutting board or serving platter and serve immediately. Q: What are the downsides to cooking steak sous vide versus using a more traditional method?
Just kidding. Sous vide—style precision cooking is a technique, another tool in your arsenal, and, as with all techniques, there's a trade-off. Here are a few of the most immediate:. Remember this: Sous vide is not a silver bullet, or a panacea meant to solve all of your cooking problems or to replace more traditional methods.
It's a tool meant to expand your options. Q: Can a sous vide steak get a good crust? Sure can! I mean, just look at this baby here:. That was cooked using a combination of a ripping-hot cast iron skillet and a propane torch. It's true that the crust will not be as thick as on a traditionally cooked steak.
Whether or not this is a bug or a feature is up to you to decide. Q: When should I season my steak? Seasoning a steak prior to vacuum-sealing it, then letting it rest in the bag, can result in meat with a firm texture, similar to that of a mildly cured ham. Some folks find this texture off-putting, though I personally don't mind it. To avoid this texture, it's best to season and bag a steak immediately before cooking, or after cooking sous vide and before searing.
In either case, only the exterior of the steak will be seasoned, so it's always a good idea to serve your steak with coarse sea salt, such as Maldon, for sprinkling at the table as your guests slice.
Q: What happens if I leave a steak cooking sous vide for longer than the maximum time recommendations? Is it dangerous? You will, however, eventually notice a difference in texture. For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range. See the section on timing above for more details. Q: Should I put olive oil or butter in the bag? I've seen recipes that recommend adding fat to the bag, though none that offer plausible reasons for doing so.
I decided to test whether or not it adds anything to the process by cooking three steaks side by side: one with nothing added to the bag, one with olive oil, and one with butter.
I also repeated the test with some thyme sprigs and garlic added to each bag. Intuitively, you may think that adding a flavorful fat, like butter or olive oil, will in turn help create a more flavorful steak. In fact, it turns out that this achieves the opposite goal: It dilutes flavor.
Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later. Similarly, flavors extracted from aromatics end up diluted. For best results, place your seasoned steak in a bag with no added fats. Q: Can I add aromatics, like herbs or alliums, to the sous vide bag? Yes, you can. I like to add thyme or rosemary sprigs, along with sliced shallots or garlic cloves, to the bags with my steaks during cooking. Adding the same aromatics to the pan as you sear the steaks will bolster that flavor.
Q: Can I add a spice rub to my steak? These types of pan get really hot and retain their heat, making them ideal for getting that charred, smoky finish on the surface of your steak. Cook them one or two at a time and leave them to rest as you cook the rest of your batch, or cook a much thicker steak and carve it and divide the slices to serve.
Beef purists may prefer to take in the unadulterated, rich flavour of a quality steak by adding nothing more than a sprinkling of salt and a generous twist of pepper. Salt your steak in advence — 2 hrs for every 1cm of thickness. For a classic steak au poivre peppered steak , sprinkle lots of cracked black pepper and sea salt on to a plate, then press the meat into the seasoning moments before putting it in the pan.
Some people like to enhance flavour and tenderise meat with a marinade. You can add an Asian dimension to your beef with a miso or teriyaki marinade. Lots of chefs add whole garlic cloves and robust herbs like thyme and rosemary to the hot fat while the steak is cooking, which adds background flavour to the steak subtly, without overpowering it. Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.
Searing a steak until it gets a caramelised brown crust will give it lots of flavour. For this to happen, the pan and the fat need to be hot enough. The conventional way is to sear it on one side, then cook it for the same amount on the other side.
This gives good results but the second side is never as nicely caramelised as the first. To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute. Our cookery team have outlined what you can expect from each category of steak. Plus, it won't be too dry.
The internal temperature for a medium-well steak should be around degrees. For a 1-inch thick steak, cook each side for about 12 minutes, then let it rest for about 10 minutes before serving. Steaks that hold up well at this level of doneness include rib-eye, bone-in strip and any Wagyu cut. According to Massip, cooking these steaks to medium-well will also prevent them from being too dry or too tough to eat as the heat breaks down the fibers. Despite what some steak snobs might say , it is actually OK and not illegal to like your steak well done, especially if know the right cut of meat to order.
For a well-done steak, the internal temperature should reach degrees. If you're cooking a steak that's 1-inch thick, this should take about 15 minutes on each side. Let it rest for about 10 minutes before serving. The best steaks to cook well-done are those with the highest fat content, like a porterhouse or rib-eye. Now that you've mastered the art of cooking steak, try these delicious recipes:. IE 11 is not supported. Turn once only before pink beads of moisture appear on top surface of each side.
Back to all recipes. Scotch Fillet Steak with Blue Butter. Kathy Paterson. Teriyaki Steak with Wasabi Butter. Reverse Seared Tomahawk Steak. Matt Melville. Sign up to save recipes and be a part of our community. Sign up to receive regular recipe inspiration. About Us. Contact Us. My Account. Home Recipes.
0コメント