Sous vide for about 2h15 at 129F. 1/8 tsp kosher salt on each side and pepper. Ice bath for 10-15. Sear with avocado oil in stainless pan for 30 sec, then flipped. Repeat until it looked good. Shallot garlic olive oil small pinch of dried thyme SP. Added some hot water and ch stock to the sauce. Served with little potatoes that I put in oven early at around 300F and kept going with olive oil salt and pepper until they were creamy and hot like magma. Blanched broccoli then put in cast iron on the burner with garlic, salt, and aleppo, sprinkle of Parmesan and a couple minutes in the oven. Forgot butter in the sauce, was a bit lazy with the sides. Steak done come out alright, med rare’ish which suits me. Made this for my son, he let me have a bite.
by ek2u
3 Comments
[deleted]
Did you ice bath for 10-15 seconds or 10-15 minutes? You should ice bath it for 3-5 mins and then let it sit out on a wire rack for another 10-15 mins. Pat really dry.
You need to press the steak into the pan for about 20 seconds when you put it in and after the first flip. Steaks are not uniform in height and edges can create steam pockets that reduce your ability to get a full sear which is what looks like happened here. You are also safe doing a bit longer than 30 seconds each side with this method, keep flipping every 30s until you get your desired crust.
I’d also recommend dry brining, really helps season the meat inside and out.
I’d advise not getting a vein end strip next time as well. Not only does it not have the same texture or marbling as a CC steak would, the different muscles puff up during cooking it won’t lay flat in the pan.