So yesterday I may have written a bit about sous vide cooking. In the process I neglected to give you a recipe. Here I am today to rectify that grave error.
To cook this recipe you will need some sort of sous vide cooking method. A really simple way is to plug your slow cooker into a temperature controller like this one. You can either use a vacuum sealer or a couple of ziploc bags with the air pressed out of them.
- 4 steaks (1/2 lb each)
- kosher salt and freshly ground black pepper
- 12 sprigs thyme
- 2 garlic cloves
- 2 shallots thinly sliced
- 2 tablespoons canola oil
Season the steaks generously with the salt and pepper then put in the sous vide bags along with the spices. Seal the bags, then place in the water bath. You'll want to cook these at 121 for rare, 131 medium rare, 141 medium, 151 medium well, and 161 for well done. The steaks should cook for at least 45 minutes, up to 12 hours (never let it cook for more than 18 hours or you'll end up with a mushy steak).
After the steaks are done, throw the oil on the skillet and heat on high until the oil is beginning to smoke. Pat the steaks try with paper towels them CAREFULLY add the steaks to the smoking oil and cook until well browned on all sides (about 2 minutes) for a good sear.