The Second Law of Steak-low Temperature Processing Sousvide

Name: The Second Law of Steak-low Temperature Processing Sousvide
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Sirloin steak; 1 stick Rosemary; 3 pcs Garlic cloves; a little butter; a little sea salt; a little Black pepper

by Jackylicious

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Low-temperature cooking is a trend in Western kitchens in recent years. As soon as there is less smoke, PM2.5 will be reduced; secondly, it can maintain the nutrition of food. Today's second law of steak, I will introduce the perfect five maturity cooked by a low-temperature processor.
Speaking of steak, I recently saw a post mentioning that if two people eat 8 ounces, they would rather make a 16-ounce piece than two 8-ounce pieces. First, it’s hard to control the heat, and second, Sharing is caring (Sharing is caring!)"

Ingredients

500g Sirloin Steak
1 stick Rosemary
3 pcs Garlic Cloves
a little Butter
a little Sea Salt
a little Black Pepper

The Second Law of Steak-low Temperature Processing Sousvide

1. Let us first look at the size of the steak.

The Second Law of Steak-low Temperature Processing Sousvide recipe

2. Spread evenly around the steak with sea salt, black pepper and spices (according to personal preference). Then put it into a high temperature resistant zipper bag and squeeze out the excess air.

3. Low temperature processor, adjusted to 50 degrees Celsius. Soak the steak in water.

4. After 90 minutes, take the steak out of the zipper bag, dry the surface water with kitchen paper, and lightly season with sea salt and pepper.

5. Heat the frying pan over medium heat, then put the steak upright, the purpose is to force out the oil in the fat strips. In the meantime, you can put lightly patted garlic cloves and rosemary on both sides of the steak. This step takes 2 minutes.

6. Then lay down the steak and cook on high heat for 2 minutes.

7. Turn the steak over and fry for 2 minutes, during which time you can add butter. The purpose of the butter is to make the steak oil more fragrant, and secondly to make the steak browner.

8. After taking out the steak, awake on the chopping board for 5 minutes before serving.

Tips:
1. Fried steaks, like other fried foods, should not be moved and turned frequently, so that the surface of the food is difficult to brown and the gravy cannot be locked.
2. Put the butter in the last 1 minute or so, because it will smoke a lot when you put it in, so you must be prepared carefully
3. For this steak platting, I used a salad dish as the base. I cut the awake steak into about 5mm thin slices, spread it on top of the dish, and topped it with balsamic sauce. It is a very good choice whether it is a main course or a starter.