- Pick up thick cut filets from Turkish butcher down the street. Show him pictures of the prep of the last steaks I bought from him. He pretends to care in order to sell me more steaks.
- Dry brine for 48h instead of 24 because your dinner got pushed back a day
- Sous vide 2h 129F
- 20 minute room temp rest
- High heat sear in refined peanut oil
- Season then plop into the simmering herb/allium bath for several minutes of basting
Overall pretty pleased with the outcome. The perfectionistic nitpicks are that the texture wasn’t perfect and probably could have improved the sear. The flavor from really going heavy on the aromatics is wonderful, though. I sit through the tedium of pulling rosemary and thyme leaves off the sprigs so that those can easily be eaten as well, and don’t sleep on pairing sage with your steaks as well!
by IDrinkWhiskE
12 Comments
Looks amazing!
I want to swim in that butter
I appreciate keeping it real and like your number 1.
Yoooo! Thats a lot of rosemary lol. Could you taste the steak?
Oh and looks delicious. Would eat.
Perfect!!!
Yo! This looks awesome!
I think it’s a great looking sear. Curious why you choose to rest after bringing to temp in the oven?
That is a thing of beauty. Nice job, OP!
Nicely done and looks good, however (imho) for a quality cut like filet simplicity is often the best. Aromatics especially rosemary and thyme can overwhelm the flavor of the meat, thus best reserved of more gamey or lesser cuts.
Anyway I’m sure we’d all happily partake, I’m just curious about the logic of preparing it this way.
Definitely too many stems on the steak itself. That’s why restaurants remove them from the leaves, and then chiffonade/rough chop. Stems are typically more bitter, but they also get stuck in your teeth. But looks great besides that! The cook is great, but that’s expected to be with sous vide. Hope it was as yummy as it looks!
Dammit man now I’m drooling.
We eat alot of steak and I love to cook. BUT…
I do not have that kinda time ☹️
Yours look AWESOME tho!!!!