|This is what you want - the perfect medium rare steak|
|Having a great butcher is where to start|
|Here are a couple of T-bones|
This is a question that is particularly important to my patients, who have the Lap-Band. If they get a piece of meat that is overcooked, that meat can get stuck in the band. But even if you don't have a Lap-Band making the perfect steak is not as easy as it sounds. Unless you cook the steak Sous Vide.
Here is my simple way to make a great steak that will have a perfect crust, and yet be juicy and flavorful.
The first place to start is with great meat. Having a good butcher is important - because they can make sure you have prime, aged beef that is the highest quality and the most tender.
|I like a rub on my steaks. There are a lot of commercial rubs available, but its cheaper and easier to make your own|
|After the steak has been nicely rubbed it needs to be vacuum sealed|
When steaks are going to be juicy, you do not need to put a sauce with them. The steak will supply the flavor. But the steak does need some seasoning. To season a steak I like a simple rub that is made up of equal parts of Kosher salt, ground pepper, brown sugar, and paprika. I usually season the steaks on both sides with salt first, then rub the steaks with this rub. There are a lot of rubs out there, and they cost quite a bit- so making your own rub is a lot easier. Some like to add other ingredients like granulated garlic, or a bit of chili flakes.
|Then the steak is placed in the water oven. For medium Rare I keep the steaks at 136 degrees|
|They are going to stay in about 45 minutes if the steaks are an inch thick|
The water bath temperature depends on how you like your steak. I like mine medium-rare - but what I want is the entire steak to be medium rare- not just the middle pearl (or as Capital Grill calls it "warm red center"). So for me the ideal temperature to cook steak is 136 degrees F, and it takes, for most good cuts, about 45 minutes per inch. Hard to over cook it, because the temperature isn't going to change, however, the longer it is cooked beyond this, there will be some breakdown of other proteins in the steak and it will change the consistency.
|The steak is done, but it doesn't have that nice sear on it.|
|The nice thing about grill marks is you can orient them to make perfect squares - mom always wants me to make the food look "pretty". You only need to sear it long enough to get the grill marks, usually less than two minutes a side.|
|This outside sear is called the Maillard reaction. It caramelizes of the surface only of the meat. Allowing a rich chemical reaction of the organics - to provide that great taste.|
If a steak is traditionally grilled, or broiled in an oven, the outside temperature is the highest - which is the Maillard reaction, but as one goes into the steak it goes from well done, to medium well, to medium, to medium rare, and if it is undercooked a bit rare, to raw. With Sous Vide cooking you eliminate that as an issue. Instead the entire steak is cooked medium rare.
|Look at that- the entire steak has that medium-rare center. The outside of the steak is seared perfectly seared, and there is no part of the steak that is over done or under cooked. This will be the juiciest steak you can imagine|
When I have guests over for an outdoor barbecue I have the steaks in the Sous Vide, and start the grill up outside. Then, when everyone is ready for dinner I am able to take the steaks out of the water oven and place them right on the grill for a perfect sear everytime. They get steak that is cooked better than you could ever imagine.
The only problem with this? None- if someone wants a steak medium or medium well (arg) - you can leave it on the grill longer to cook through.
You won't want to visit a steak restaurant again- because what you make at home will be so much better, and a lot less expensive than going out to get one.