Greetings gastronauts, this is Keef Cooks, I'm Keef, and today I'm going to
show you how to make the best steak you've ever had
[ MUSIC ]
Yeah really, the best steak you've ever had! And I'm going to cook it using my new toy
the Anova Precision Cooker - sous-vide machine - I've done another video that explains all
about sous-vide so you need to watch that as well - if you are interested
Cooking steak by any conventional means is pretty much impossible to get it
perfect, and by 'perfect' I mean it's uniformly cooked in the centre
It's got a nice char on the outside. Using a grill or a barbecue or a frying pan or an oven or anything
will not achieve that result, it just can't but sous-vide cooking can and I'll show you how
So I've got a couple of whopping great bits of steak - any kind of steak will do
Even grotty cuts will come out well and what we need to do is season it with salt and pepper
I'm also going to make a black peppercorn sauce to go with this
and that will be a bit wonderful
In fact when people traditionally make steak au poivre they do this weird thing of embedding it with
- embedding the surface with whole peppercorns but with sous-vide
that ain't going to work because once it's been sous-vided you need to sear it in a hot pan for a few
minutes to make it go brown and what you'll end up with is a load of burnt black
peppercorns and that is not nice. You pop those in a ziplock bag or if you're
equipped with a vacuum sealer, a vacuum pouch
And we're almost up to temperature, we're up to 53.6. Which is pretty quick, I started off with hot tap water
so it's only had to raise the temperature about 5 degrees
but it is pretty quick to actually heat up the water. So we just drop this into
the water and the pressure of the water pushes the air out of the bag and then
we'll just zip it closed and try not to let the seal actually get into the water and that's it.
And we leave that for two hours. Now, ingredients for the sauce I've got a knob of butter
and thats about 25 grams, I've got two shallots, finely chopped. I've got a tablespoon of whole
peppercorns which I'm going to crack. I've got 100 mls of red wine, 200 mls of homemade
proper beef stock, and 3 tablespoons of cream. And this week's almost forgotten
ingredient is 2 teaspoons of Dijon mustard. I'm just going to splat the peppercorns so they're all cracked.
Ok, to make the sauce I've got the knob of butter melting in a small frying pan on low heat
Now we add the shallots. Just stir those round and we want them to cook for about 5 minutes until they're soft.
By the way, I've chosen to do peppercorn sauce because it was requested by one of my viewers
Daniel H - and what a great idea. I've not had this for a long time so it will be lovely
And after a couple of minutes I'm going to add the cracked peppercorns - stir them in and get those cooking as well
ok, that's looking good. I'm going to take that off the heat and
put a small saucepan on and put the wine in and turn up the heat - we want this to reduce to about half
ok something not unlike that then we'll add the stock - and the mustard and the
shallots and peppercorns. Then we just stir that all together - let them get to know each
other a bit well maybe for about 10 minutes - ok I think those have got to know
each other pretty well - let's have a taste - [ SQUEALS ] - yeah that's cool, that's peppery!
We'll just pop in the cream and stir that together and then we'll take it off the heat until we need it
Right, time to finish off the steak - so I'm just going to do one of these
Take it out of the bag - you will notice it looks a bit weird - it looks pale and uninteresting
and this fat is just bleurgh - so what we need to do now is just finish it off by searing it
I've got a knob of butter melting in a griddle pan on top high heat and some olive oil as well
And this is going to make a lot of smoke so you need to get your windows
open and your doors open - turn your smoke alarms off if you can and put the very noisy extractor on
So I'm going to pop the steak in
give it about a minute each side, and we need to do all the edges as well
And what we're doing here is trying to char the outside - we're trying to get a thing called the Maillard reaction
The Maillard reaction is named after French chemist Louis-Camille Maillard
who first documented this in 1912. It's the process by which sugars
and amino acids in the meat turn brown and they begin to caramelize - this isn't actual caramelization
but it is the thing that makes the food appealing - you could have eaten that steak
straight from the sous-vide but it doesn't look right
And if it doesn't look right then it doesn't taste right - bit complicated
So there you go - that looks like a steak you really want to get your teeth into, doesn't it?
So here it is - pretty uniform colour all the way through because of the way it's cooked - sous vide
Except for the edges where it's charred and it's darkened - so let's try a bit
oh - oh yeah - oh wow - uh-huh - yep
Rave rave, that's fantastic! Sous-vide - the cooking of the future
And that's that - I hope you enjoyed it. Now please share it with all your friends on social media, subscribe
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amazing website that has all the details of all the recipes
and thank you for watching - come back soon