BAH. I wrote up a full long post about the Sous Vide process
and the recipe and I used then I accidentally hit disregard vs save. So I’m a
moron. But here is the short and sweet version of that post.
Sous vide is a method of cooking wherein you cook food by submerging it in a water bath and brining the temperature of the food up to the point of doneness. The biggest upshot to this is that your food won’t ever be over or undercooked. The downside is that it takes time. But time is good since it can break down the muscles and make the food more tender while keeping it juicy.
Professional machines are quite expensive but I’ve found one for about $170 and decided to give it a go.
I found a nice ribeye and gave it a try.
- Herbs de provence
- Garlic sliced
1. Season the steak with the salt, pepper, herbs, and garlic. Put the steak in a plastic bag and vacuum seal the bag.
2. Set the sous vide machine to 135°F, once the water comes to temp then insert the bag of meat into the water.
3. Let the meat sit in the water for at least 1 hour and no longer than 4.
4. Before you pull the meat out of the water place a pan over high heat with some butter or olive oil. Once you pull the meat from the bath and remove it from the bag pat it dry then put it on the pan. Brown the meat for about 2 min each side until a nice crust forms.
UPDATE: Someone in comments mentioned that I never mentioned the taste. It was great, very tender. It wasn't super buttery like I expected but I suspect that's due to the short cooking time. I plan to try it again with a longer water bath and a slightly fatter cut of meat.