Sous-Vide for a Perfect Steak!
After seeing this video by Alex https://www.youtube.com/watch?v=LLzdrVh9Y7M&ab_channel=Alex there is only one way to make the perfect steak.
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Striploin beef from Mygrocer. It came already vacuum packed. Placed in immersion bath at 55C for 1 hour 10 minutes.
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Meanwhile, chopped up onions and capsicums. Tossed in pan with olive oil, salt and pepper.
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Then it is into the oven at 180C.
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Next peel and chop up potatoes.
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Boiled till soft (seasoned with salt).
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Veges came out of the oven nicely roasted.
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Steak out of the bag, Sous-vide ensures the entire steak is cooked medium, while retaining juices and flavour. Next coat with oil, salt, herbs and pepper.
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Drain the potatoes.
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Add pepper, evaporated milk, and butter.
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Heat up the cast iron pan till it is smoking hot.
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Brown the steak quickly (around a minute each side) so that the insides remain medium.
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tip: Tilt the pan so the oil rises and browns more of the outside of the steak faster. We don’t want the inside to go over 55C.
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potato masher goes to work.
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Yum!
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Served with a dollop of mustard, and we’re done!
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