– Cooking Steak without SousVide equipment

 

 

• Multi Function Electric Cooker  
• Bi Metal Thermo Stem Thermometer   
• Self-seal Plastic Bag (Zigloc Bag)   

 

 

 Rump steak about 1″ thick

1) Steak preparation – Absorb surface moisture on the steak with paper towel – Coat both sides with sea-salt and black pepper

2) Vaccum creation – using water displacement method     

3) Sous-Vide cooking – Switch on the cooker and maintain water temperature 135°F ~ 140 °F (medium-rare) – Put the sealed ziploc bag in the cooker and cook the steak for 45 min – Maintain water temperature by adding ice cubes and switching on/off the current alternatively

4) After Sous-Vide cooking pan-sear the steak to brown both sides.     

 

 

 Temperature: For rare: 129 °F / 54 °C For medium-rare: 135 °F / 57 °C For medium: 140 °F / 60 °C For medium-well: 147 °F / 64 °C For well-done: 158 °F / 70 °C Leather: Just boil your steak. Time: For a 0.5 in / 1.25 cm steak about 15 minutes. For a 1 in / 2.5 cm steak about 40 minutes For a 1.5 in / 3.8 cm steak about 90 minutes. For a 2 in / 5 cm thick steak about 2 hours.

 

 

1) Electric cooker mounted with thermometer

2) Zigloc bag in cooker

3) Timer

4) Before browning

5) After pan-sealed

6) Serving with pickled ginger slices, pickled carrot julienne and broccoli

 

 

• Steak juice about 2 tsp
• Goat cheese 2 tsp
• Pesto 1 tbsp
• Worcestershire Sauce 1 tsp
• Aceto Balsamico 1 tsp
• Sugar 1 tsp
• (mixed all, excluding “Aceto Balsamico” in low heat)

 

 

Worcestershire Sauce

 

Colavita Aceto Balsamico di Modena