![]() ![]() ![]() For today’s recipe, we’ll cook the steaks to 128F, followed by a sear which will likely raise the internal temperature to ~130F, just a hair under the definition of medium-rare. It is cut against the grain, well-marbled, and considered a cheaper steak cut because it quickly becomes tough when cooked beyond medium doneness this is where a sous-vide cooking method really shines, since we can cook to a precise temperature. There are plenty of other sous vide options out there, and I’ve heard great things about this Anova Bluetooth precision cooker (which is significantly cheaper than my Oliso setup, but requires you to use your own pot, and doesn’t double as an induction cooktop).įlat iron steak comes from the cow’s shoulder, in the same region as cuts labeled as “top blade”. I own and enjoy this Oliso SmartHub sous vide oven, which doubles as an induction cooktop for searing (and it boils water super quickly). A recent favorite has been sous vide steak, as it cooks the steak to an even internal temperature and only requires a quick sear to improve its outer texture. Since then I’ve been enjoying this new technique as a unique way to cook food, especially lean meats, with precise results. A couple months back, I posted my first sous vide recipe, this Sous Vide Salmon. ![]()
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