Owly055
Well-Known Member
- Joined
- Feb 28, 2014
- Messages
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I've finally perfected it.............. I like Chuck for it's flavor and texture and marbling, but unfortunately though a good chuck is in my opinion right up there with the very most expensive cuts, and preferable to many of them in many ways, it tends toward toughness.
I've finally achieved the perfect steak as of this morning when I had steak and eggs for breakfast as I often do. Here's the process I used:
1: Freeze the steak solid
2: Deep Fry just enough to brown the surface nicely........... straight out of the freezer
3: Vacuum seal in a food saver bag with preferred spices and a healthy dollop of
Mesquite liquid smoke (cheap at Walmart)
4: Sous Vide cook 48 hours @ 130F
5: Remove and serve
Who ever heard of deep fried steaks??????????
The result is a lovely medium rare steak infused with spice and a hint of smoke flavor, brown on the surface as if grilled, and melt in your mouth tender. The steak is medium rare all the way from one surface to the other with no gradation, and wonderfully moist.
I did a bunch of them together........ 2 family packs. The others go into zip lock bags in the freezer, and will be brought out as needed, and simply dropped in 130F sous vide for an hour prior to serving.
I've finally achieved the perfect steak as of this morning when I had steak and eggs for breakfast as I often do. Here's the process I used:
1: Freeze the steak solid
2: Deep Fry just enough to brown the surface nicely........... straight out of the freezer
3: Vacuum seal in a food saver bag with preferred spices and a healthy dollop of
Mesquite liquid smoke (cheap at Walmart)
4: Sous Vide cook 48 hours @ 130F
5: Remove and serve
Who ever heard of deep fried steaks??????????
The result is a lovely medium rare steak infused with spice and a hint of smoke flavor, brown on the surface as if grilled, and melt in your mouth tender. The steak is medium rare all the way from one surface to the other with no gradation, and wonderfully moist.
I did a bunch of them together........ 2 family packs. The others go into zip lock bags in the freezer, and will be brought out as needed, and simply dropped in 130F sous vide for an hour prior to serving.