Once you've gone Sous Vide, you'll never want to go back...
Sous-vide (pronounced /suːˈviːd/), is a French term meaning "under vacuum", a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. In the sous-vide process, food is cooked vacuum sealed s or pouches, placed in a temperature controlled hot water bath for a long period of time, sometimes well over 24 hours. Unlike conventional or slow cooker processes, sous-vide cooking uses the water temperatures well below boiling point. A device called an Immersion Circulator is is used in order to keep the water at precise temperatures.
Purchase Sous Vide equipment and supplies from my Gourmet Shop
Ingredients:
1” thick quality steaks – T-Bone, Porterhouse, Rib Eye, Strip Loin etc
Cal’s Steak Rub
2 sticks butter + 2 teaspoons - softened
2chipotle chili in adobo – stemmed, seeded, and minced
10-12 cloves garlic
2 tablespoon fresh cilantro – minced
1 teaspoon lime juice
Method:
- Compound Butter – can be made in advance!
- Wrap garlic cloves and 1 teaspoon of butter loosely and bake for 30 minutes @ 305°f
- Combine garlic, chipotle, cilantro, lime juice and butter in mixing bowl and blend well
- Adjust butter seasoning with salt if desired – blending in thoroughly
- Remove mutter mixture from bowl and place on a sheet of plastic wrap and form into a log.
- Refrigerate or freeze until firm
Steaks:
- Heat water bath to 135°f
- Season steaks with Cal’s Steak Rub
- Individually vacuum pack each steak
- Place bagged steaks in water bath for one (1) hour
- Preheat grill
- Remove Steaks from the water bath and let stand for about ten minutes
- Remove steaks from pouches and pat dry
- Making sure your grill is seasoned and oiled; grill the steaks for about two minutes per side
- Remove steaks from the heat and let stand for a few minutes prior to serving
- Serve with a round slice of Chipotle Garlic Butter
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