A few months ago, I backed a kick-ass Kickstarter project by Sansaire. The Sansaire is an immersion circulator, a tool you need to cook sous vide. Sous vide cooking has been around for a long time, but until this Kickstarter launched, it was very expensive to get your hands on one of these tools. What is the big deal with sous vide cooking? An immersion circulator regulates the water temperature and cooks your meats or vegetables perfectly every time. And we are talking every cubic centimeter of the meat, from edge to edge. The only additional step necessary, is to create a crust. This is where the Baking Steel comes in. The heat retention of the Baking Steel is unparalleled, better than any cast iron skillet. There is an art to a sear, and that art is to get your steel as hot as possible and place your sous vide steak right on top. In this case, I was a little concerned with smoke and splatter so I took it outside to my grill. My next attempt will be in doors. All it took was 45 seconds on each side and Boom! Restaurant quality steak at home.
Create Some Love,
1 NY Strip
Grapeseed oil (or any high smoke oil)
Adapted from Sansaire
1. Attach the Sansaire to a large container and fill with enough water for a steak bath, for this 1 inch thick steak, i cooked it rare at 50 C, for one hour.
2. Seal steak in a zip lock bag and place in bath, cook for 60 minutes
3. Remove steak from the bag and pat dry.
4. Add a few drops of grapeseed oil on your hot Steel. Sear steak on the very hot Baking Steel, at least 500 F. 45 seconds on each side. I was scared and only lasted for 30 seconds. Next time I will conquer the fear and develop even a better crust.
5. Season with big flakes of sea salt.
Let it rest for 10 minutes, slice and serve.