Ingredients: |
Ingredients: "Soaking Preserves Virtue" -- Slow cooking makes meat tender and juicy. High heat is necessary for grilled flavor. Why not have both? Yeah science, bitch!
16 oz. Thick-Cut Beef Steak
2 tsp Course Sea Salt
2 cloves garlic, minced
Pepper
Large Resealable Plastic Bag (oven safe)
Plastic Straw
1 tbsp olive oil or butter
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Directions: |
Directions:Rub garlic onto steak. Generously sprinkle both sides with salt. The salt will be discarded later, so don't skimp.Let sit for 1 hour per inch of steak thickness (1 inch thick steak = 1 hour, 1.5 inch thick steak = 1.5 hours).
While waiting for the salt to work. Prepare a water bath for cooking. Fill a
large pot with at least 1 gallon water and place in oven. Heat oven according to desired doneness of meat:
Rare: 125–130°F
Medium-rare: 130–140°F
Medium: 140–150°F
Medium-well: 150–155°F
Well-done: 160-212°F
When the steak is done sitting, rinse it under a faucet and dry with paper towels. Dry thoroughly with more paper towels. Season with pepper as desired.
Place steak in a quality water-tight resealable plastic bag. Use a straw to remove the air from the bag, then seal tightly.
Verify the temperature of the water with a thermometer and then place the bagged steak in the water to cook for at least 30 minutes. At these low temperatures, there is no harm in leaving it for up to 4 hours, if desired.
This method of cooking is called "sous-vide", which you should never use in public to avoid the very appearance of Frenchness.
After the meat is cooked, heat olive oil or butter in a skillet over medium high heat until it starts to smoke. Place the steak on the skillet and sear each side for about 10 seconds to give it a caramelized surface. Searing can also be done on a grill or electric grill on High. |
This recipe for Honor Code Steak is from