For steak traditionalists, there is only one way to cook a steak, over hot coals until it caramelises on the outside and remains nice and pink on the inside. For the more experimental, there is cooking on a stone, grilling, frying or even sous vide. I had a sous vide filet mignon last week while away and I loved it!
I think everyone should try it.
What is sous vide?
Sous vide is a French cooking method once the preserve of professional kitchens and those who loved counting their Michelin stars. As with many things in our industry, the methodology and equipment necessary has filtered down to the mainstream and even home users can sous vide inexpensively.
Essentially sous vide is a cooking technique that is similar to boil in the bag but done to a very high standard. You vacuum pack your steak in a special machine and then place it in a water bath at a specific temperature. The meat cooks through in a very precise way allowing you to control the doneness exactly.
A sous vide steak is cooked perfectly from edge to edge at only 130C. It takes a lot of the guesswork out of cooking and because the steak is vacuum packed, it loses none of its moisture. The result is one of the most amazing steak experiences you could have outside The Stone Grill.
To cook a steak sous vide
You will need a vacuum pack machine or a very secure ziplock back for this to work. You can use a rice cooker or large pan of water to cook if you don’t want or have a sous vide cooker.
- Place the steak in the vacuum pack or ziplock bag and ensure all air is removed and bag is sealed.
- Make sure the water is precisely 130C with a thermometer and place the steak bag in the water. Cook for 2 hours.
- Remove the bag once the time is up and turn off the water.
- Heat a skillet or pan to a medium high heat.
- Remove the steak from the bag and dry it as well as you can and add it to the skillet.
- Cook on both sides adding butter to baste. Turn often with tongs.
- Cook for one or two minutes on each side depending on how dark you like the outside.
- Rest, season and serve.
This cooking method isn’t suitable for The Stone Grill because of the two hour cook time. However, if you have the equipment at home or can work around it, this way of cooking steak really is something special!