Manfood Extreme: Steak Sous-Vide
Jan. 17th, 2008 08:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
I promised myself at least one meal this week where I went completely nuts, cooked absolutely for myself, and enjoyed the fruits of my labor. My experiment was to try and create the perfect environment for the Maillard reaction in steak, a chemical reaction in which the surface of the steak is covered in the caramelized sugars that give steak its characteristic smell and taste, but the core of the steak is heated just enough to kill any bacteria, and no hotter, thus giving my primitive man-brain as close a sensation to eating the raw flesh of the animal as possible and still be safe. This technique is known as Steak Sous-Vide. I bought, for this experiment, the best NY cut I could get from a local butcher.
Since Kouryou-chan is not a steak fan, she asked for macaroni & cheese. This worked for me because one of the things that you eat alongside the manfood known as steak is broccoli (steamed, with drizzled olive oil, crushed garlic, and a dash of red pepper flakes) covered in a light cheese sauce. As a cute experiment, I decided to make her mac&cheese in ramekins, just to see if it would work.
(Grief, there's a part of my brain saying "Real men do not 'drizzle' oil, worry about crushed garlic or 'dash' red pepper flakes! Next you'll be using the word 'fabulous' in a non-ironic way!")
Sous-vide is actually very, very simple. First, you take an excellent cut of steak. Then you spice the outside according to your wishes; I chose to rub in a very coarse sea-salt on both sides. You put your steak into a ziplock bag and push or (if you're brave (or stupid)-- and I am) suck as much of the air out of the bag as possible. You let it sit while you bring a pot to about 140°F, and then you put in the steak. You carefully monitor the steak until the water is back to 140°F, and then you make sure it stays between 140° and 145° for at least 30 minutes (but actually, it's okay to leave it there for up to three hours-- really!).
I made Kouryou-chan's cheese sauce while monitoring the steak closely, poured the sauce over the macaroni and topped it with freshly crumbed bread from last night's French loaf. I put the ramekins into the oven to toast the bread topping. I slow-bake my potato, so the temperature needed to toast the ramekins was the same, no big deal there.
The timing was nearly perfect. Just as the ramekins came out of the oven, it was time to sear the steak and the potato was just six minutes behind. I brought my cast-iron skillet to the hottest temperature the oven can put out, slathered the pan with canola oil (olive oil won't put up with that kind of heat), and browned both sides of the steak to utter perfection. The remaining cheese sauce from Kouryou-chan's mac&cheese went over the broccoli, and the potato came out of the oven. I had a small heel of bread left from yesterday, so I warmed it in the oven, cut it in half, and shared it with Kouryou-chan.
Oh, my gods. It was fabulous. (See?) That has to be the most perfect steak I've ever had at home. About the only thing that could make it better is if I cranked up the grill to maximum and did the searing outdoors. Now that would be excellent. It was like steak ecstasy. Steak orgasm. Steak nirvana. (And yes, that's a nice glass of New Belgium 1554 Black Ale, which is perfect for this meal.)
Steak nerdvana? Definitely a geeky exercise, but oh, so worth it. Go ahead, kids. Try this one at home! And if you're very daring (note: I have not tried this yet!) you might also try Steamy Kitchen's save a bad steak by oversalting it experiment.
Since Kouryou-chan is not a steak fan, she asked for macaroni & cheese. This worked for me because one of the things that you eat alongside the manfood known as steak is broccoli (steamed, with drizzled olive oil, crushed garlic, and a dash of red pepper flakes) covered in a light cheese sauce. As a cute experiment, I decided to make her mac&cheese in ramekins, just to see if it would work.
(Grief, there's a part of my brain saying "Real men do not 'drizzle' oil, worry about crushed garlic or 'dash' red pepper flakes! Next you'll be using the word 'fabulous' in a non-ironic way!")
Sous-vide is actually very, very simple. First, you take an excellent cut of steak. Then you spice the outside according to your wishes; I chose to rub in a very coarse sea-salt on both sides. You put your steak into a ziplock bag and push or (if you're brave (or stupid)-- and I am) suck as much of the air out of the bag as possible. You let it sit while you bring a pot to about 140°F, and then you put in the steak. You carefully monitor the steak until the water is back to 140°F, and then you make sure it stays between 140° and 145° for at least 30 minutes (but actually, it's okay to leave it there for up to three hours-- really!).
I made Kouryou-chan's cheese sauce while monitoring the steak closely, poured the sauce over the macaroni and topped it with freshly crumbed bread from last night's French loaf. I put the ramekins into the oven to toast the bread topping. I slow-bake my potato, so the temperature needed to toast the ramekins was the same, no big deal there.
The timing was nearly perfect. Just as the ramekins came out of the oven, it was time to sear the steak and the potato was just six minutes behind. I brought my cast-iron skillet to the hottest temperature the oven can put out, slathered the pan with canola oil (olive oil won't put up with that kind of heat), and browned both sides of the steak to utter perfection. The remaining cheese sauce from Kouryou-chan's mac&cheese went over the broccoli, and the potato came out of the oven. I had a small heel of bread left from yesterday, so I warmed it in the oven, cut it in half, and shared it with Kouryou-chan.
Steak nerdvana? Definitely a geeky exercise, but oh, so worth it. Go ahead, kids. Try this one at home! And if you're very daring (note: I have not tried this yet!) you might also try Steamy Kitchen's save a bad steak by oversalting it experiment.