Sous vide cooking offers something truly amazing for chefs and food lovers alike. By using temperature-controlled water baths, the cook can achieve textures and flavors that are difficult or impossible to replicate with other methods.
The result is a level of culinary excellence that is unmatched in the kitchen. When it comes to sous vide steak, chefs think in terms of texture, flavor, and presentation. This allows them to create simple yet stunning dishes that are sure to impress any guest.
Whether you're a seasoned chef or just starting out, sous vide is a cooking technique you won't miss.
Sous-vide cooking has become more popular in recent years as people have become more interested in cooking food properly and taking care to retain moisture and flavors. Sous-vide offers a way to cook evenly and thoroughly without overcooking the outside of the food. It is a perfect method for cooking delicate or difficult-to-cook foods, such as fish or vegetables, because it eliminates the risk of overcooking. In addition, sous-vide cooking can be done in advance and the food can be held ready to serve, making it a convenient option for busy cooks.
There are a few things to keep in mind when cooking sous-vide. First, because the food is cooked slowly at a low temperature, it is important to use fresh, high-quality ingredients. Second, the food will need to be cooked for a longer period of time than usual, so it is important to plan ahead. Finally, it is important to monitor the water bath carefully to make sure that the temperature remains consistent throughout the cooking process.
Sous Vide cooking can be carefree when done well. The seasoning is the "KEY" component of restaurant-quality sous vide cookery. Cooks either overdo the seasoning, or they underdo it. Using the sous vide cooking method can be very sensitive to what you throw at it, in the means of herbs, spices & salt.
Salt is the main area of error. You'll be a master after this very post and video. Salt enhances the flavor of food. The balancing act of salt is not an easy task to do well. One might think so, but that simply is not true, not in the least. In culinary school, one of the things that we students could not get over was the amount of salt that went into the food to be considered "seasoned" correctly.
The art of correctly seasoning food is not an easy task. You could have 3 different people add salt to a dish. Their guess to what is correctly balanced and not salty. Then have a complete stranger cook all three dishes the exact same way. The end result would produce one dish that would be considered better than the rest. The only reason is the amount of salt used.
How To Make Sous Vide Steak | Video
Salt Cure Ingredients
- Kosher Salt 1 T
- Sea Salt 1 T
- Smoked Salt 2 teaspoon
- High-Quality Butter 5+ T
- Olive Oil 1 T
- Fresh Thyme
Salt Curing Instructions
- Place steak on the counter to take the chill off the meat. Salt Cure: Mix the salts together. Cover the steak completely on all sides with salt and set a timer for 20 minutes.(This allows the salt to move into the top layer of the meat)Shrimp: the same process, but only cure for 7 minutes then rinse off underwater.
- After 20 minutes, rinse the steak off under cold water. Do a quick rinse. Don't overdo it. You want to retain some of the salt on the surface of the steak. Just not very much.
Finishing & Cooking
- Place the steak into a large bag and remove the air from the bag. Use a food saver machine or watch the video and repeat the process used on the shrimp to remove the air.
Cooking The Steak
- Steak | 2 to 3 hours | I like 2 hours and 20 minutes
- Finishing: Sear the cooked steak on a grill or cast-iron skillet. Use a few tablespoons of butter and thyme/herb. Bast the steak with the butter using a large spoon. TIP: Since the steak is cooked to the exact temperature of doneness. The steak does not require "resting" like all the other ways of cooking a steak.
Cooking The Shrimp
- Shrimp for 20 minutes @ 140 degrees