Sous-Vide T-Bone Steak

I recently purchased a new cook book.

Modernist Cuisine at Home for around $100 from the internets.

It includes two books, the proper cook book, and a waterproof Kitchen Manual that has all of the recipes found in the main book without the pictures and extra discussion.

Never before have a read a cook book front to back like a novel.

It has given me so many simple ideas to make cooking better.

One of the things that the book endorses is sous-vide cooking. Which is using a water bath to bring meat upto temperature.

By putting your food, spices and sauces into a vacuum sealed ziplock bag and then putting the bag into warm-hot water to precook the food.

Below is how to do it with steak.

T-Bone Steak is what I used.






First:

Fill a pot with hot water. Put it on the stove to heat up to the required temperature.

In this case 130 F, using a thermometer is the only way.

Adjust the stove to make the temperature sit where it is needed.

This is tricky and fiddly work.

I used the largest pot with the smallest burner.

But even then I had to turn the stove on and off to adjust.

Second:

Put the steaks into a zip-lock bag with spices and some oil.


Make sure that there is no air in the bags.

Put the bags in the pot of water.

Third:

Wait for the steaks to be the same temperature as the water.

It took me around an hour for everything to reach proper temperature.

Once the steaks have been brought to the correct internal temperature 125 - 130 F take them out of the bags drain the juice for gravy making and let the steaks bleed on a plate.

Then fry each steak in hot oil in a pan. 

So that each side turns brown but no longer as the steaks are already at their ideal internal temperature.

Then serve the steaks with fried mushrooms, mashed potatoes and gravy.

Dinner will be glorious. Trust me.