How To Make a Mouth-Watering Sous Vide Steak With a Blast Browning Finish
A steak dinner can be a luxurious treat. Are you looking for the perfect steak preparation method? Look no further than sous vide steak. This cooking method controls precise temperature to keep food perfectly cooked and juicy. Adding a blast browning finish at the end gives you a perfect steak with a golden brown and crispy crust.
In this post, we’ll explain how to make mouth-watering sous vide steak to make even the pickiest steak lover happy. We’ll walk you through each step, from selecting the perfect cut of steak to creating the best blast browning finish. So grab your food thermometer, and let’s get cooking.
Preparation
Select fresh cuts with minimal fat marbling when choosing steak for sous vide. Consider the number of people you are cooking for when selecting the amount of meat to prepare. Cut the steak into uniform-sized portions to fit in the vacuum-sealed bag. The steak cut will impact flavor, texture, and cooking time.
Use a vacuum sealer to seal the steak, ensuring it remains submerged and retains flavors and juices during cooking. Place the steak in a plastic bag, removing any excess air, and seal it with the vacuum sealer. Follow the manufacturer’s instructions for utilizing your vacuum sealer.
Preheat the water bath on a heat source. Maintain the temperature with an immersion circulator connected to the water bath for precise and consistent cooking.
Sous Vide
Place the sealed steak in the preheated water bath, ensuring it is fully submerged. Cook for 1-3 hours, adjusting the time for your desired tenderness. Remove the steak from the water bath and set it aside until it is ready to brown. Dispose of the water from the water bath carefully to avoid burns.
Browning
Preheat a cast iron pan over high heat until the water droplets evaporate quickly. Adjust the heat you need to, but maintain a high heat for searing. Pat the steaks dry and add the fat to the pan. Transfer the steaks from the bag to the pan and press down firmly to sear them for about a minute per side. You can also use a cooking torch for blast browning to avoid excessive smoke. Transfer the steaks to a plate or cutting board, leaving the fat in the pan for other uses, such as cooking vegetables or sides.
Resting and Serving
To allow the steaks to rest and reabsorb their juices, transfer them to a cutting board or plate for 5-10 minutes. This step produces juicier and easier-to-slice steaks. Use a digital thermometer to check for the appropriate internal temperature, which will depend on your optimal doneness. Finish by sprinkling coarse salt evenly for added flavor. Remember to season the steak just before serving for optimal taste. Serve your steak with vegetables and a starchy side to complete your meal, and don’t forget the drink pairings.
Conclusion
Creating a mouth-watering sous vide steak with a blast browning finish is simple and rewarding. It begins with selecting and preparing the steak for sous vide cooking. After cooking, the steak gets a final sear to achieve a golden brown and crispy crust with the blast browning method. Allowing the steak to rest before serving ensures juiciness and tenderness. Don’t forget to serve your steak with the appropriate sides and drink pairings. With these steps, you can impress your guests with delicious and visually appealing sous vide steak.