Hello everyone, I'm Xiao Gao Jie.
In the last episode I made sous vide salmon, many people ask how to make sous vide steak.
So this episode, we will make sous vide steaks.
Here are a few pieces of steak. I will cook them with two different rice cookers as well as a sous vide stick to compare the results.
These two pieces are bought from a butcher shop, dry-aged prime New York striploin, 2 inch thick.
You can put a little more salt, since you will lose the salt during cooking process.
Black pepper.
Put it into a plastic bag.
I am cooking these two pieces with a multifunction rice cooker.
Heat up water to 55 degrees Celsius, then pour into the rice cooker.
Put steaks in.
Seal from one side.
Same a hole for the air to come out.
Press the steak into the water with a chopstick.
Finally, seal completely.
Steak reaches medium rare when temperature is between 55-57 degrees Celsius. My goal is to control the water temperature around 57 degree celsius.
Keep warm
for 2 hour.
This type of the rice cooker has a better insulation, and the temperature is increasing slowly when keep warm.
You need to check the water temperature at 1 hour and 1.5 hour point,
to make sure that temperature doesn't increase too quickly.
if the temperature rises too quickly, you can open the lid or put ice to reduce the temperature.
My water temperature is 49 degrees Celsius at one hour point.
and 53 degrees at one and half hour point.
At two hours, the temperature is at 57 degrees Celsius.
in fact, I didn't do anything other than checking the temperature.
Next time, you do not need to check the temperature.
Just set the timer for 2 hours.
steak turned into dark greyish brown colour after water bath.
The colour doesn't look appetizing.
Wait to see, colour will be very nice after I sear it.
Pat dry with paper towel.
Dry the sides as well.
Heat up a cast iron pot over high heat.
Pour oil.
Turn the heat to medium high.
Put in the steak.
Don't rush to move it.
Fry each side for a minute.
You can see the colour has turned into crispy brown after I flipped the steak.
Fried the side for half a minute.
Fry the fatty side till crispy.
Turn the heat to medium. Put in garlic, butter and fresh thyme, or rosemary.
Baste the melted butter onto the steak to enhance its flavour.
fry each side for half a minute to a minute.
Sous vide steak has a best adventage.
The special cooking method has quantified a chef's experience
into specific temperature and time, which can be controlled by an average person to achieve the best result.
Even if you have never fried steak in your life, if you follow the temperature and time,
You can make a tender, juicy and perfect steak.
Whenever the steak is done, the colour is so appetizing.
Sous vide steak can be served right away after cooking.
Look the meat inside is pink.
Tender and juicy, meaty and rich flavour with each bit.
Rice cooker can be used to make sous vide steak.
If you set the starting temperature right,
you can set up the timer for 2 hours, which is not so bad. i
The following steaks will be cooked a simple rice cooker.
The price for this rice cooker is one 10% of the previous one.
The big difference is the lid.
This simple glass cover doesn't insulate very well.
The temperature is slowly decreasing when keep warm.
These are supermarket bought, 1.5 inch thick,
AAA, New York striploin steak.
It's a lower grade steak than the previous ones.
The fat marbling looks nice and costs a half.
First heat up the water.
Put in the steaks when temperature reached 57 degrees Celsius.
Again, our target temperature is 57 degrees Celsius. Time is 2 hours.
Cover with a thick towel to keep the heat inside.
Turn on keep warm.
Every half an hour, come back and check the temperature.
Then turn on the cook butter to increase the temperature
to around 58-59 degrees Celsius
and then, return to keep warm, let the water temperature slowly drop to the target temperature.
At the end of two hours, the temperature is 56.9 degrees Celsius,
0.1 degrees lower than the target, should be OK.
The colour looks the same.
Pat dry.
Same method.
Fry each side for one minute.
Add garlic, butte and thyme.
Baste the steak.
Fry an additional half to one minute.
Every single time, when the steak is about to be done, the colour looks so nice.
And it is time for you to eat.
Cut.
Not to mention the beautiful and even pink colour.
Look at the cross section,
full of the marbling fat.
Eyes closed, imagine the taste.
Although this steak is lower grade,
cheaper,
cooked in a much simpler rice cooker,
the taste will not fail you. It is nothing but pure satisfaction.
When you have no other equipment , you can use this rice cooker to cook sous vide steak.
It does require more manual control temperature,
but for a true foodie, it is not a big deal,
All you need is to close the eyes and imagine the flavour again.
last two pieces are dry-aged, prime ribeye steak 2-inch thick.
Ribeye is one of the fattest steak.
After I fry it you will find out why so many people love it.
Use a sous vide stick, set temperature at 57 degrees Celsius, then add steak.
Timed 2 hours.
Needless to say, the sous vide stick is the most convenient and provides the most accurate temperature.
Sous vide steak doesn't need the temperature to be accurate to 0.1 degrees.
The doneness of a steak is cooked to the temperature within a range.
You can use rice cookers to reach the temperature range.
Dark greyish brown again.
Sear it.
Ribeye has big chunks of fat.
After fried in the hot oil, the outside fat turns into crispy fatty bits,
which are very tasty.
There is a little bit tendon is ribeye steak, it tastes chewy after fried.
Crispy fatty bits, beef fat, a little tendon
and juicy tender beef meat, you can imagine how rich the flavour is when you eat them together.
For thicker steaks, salty savoury flavour infuse better into steaks with sous vide method,
after all steaks stay in salted juicy for two hours.
Nice pink again.
If only occasionally eat steak, you can do it with any rice cooker.
If you are regular steak lover, or plan to try sous vide other food,
you can buy a sous vide stick, which makes your life It's easier!
I hope 2021 is a simple, normal and safe year!
Happy New Year everyone!
Thank you for watching. I’m Xiao Gao. See you in the next episode^^