Recipe: Sous Vide Seared Steaks | KCET
Recipe: Sous Vide Seared Steaks
This recipe is courtesy of America's Test Kitchen from Cook's Illustrated.
Sous Vide Seared Steaks
This recipe was developed for tender steaks such as strip, rib eye, shell sirloin, top sirloin, and tenderloin; avoid tougher cuts such as top round, bottom round, blade, and flank, as they would require a longer cook time. The steaks can also be seared on the grill over high heat. Serve with Mustard-Fennel Sauce, if desired.
- 2 pounds boneless beef steaks, 1 to 1½ inches thick, trimmed
- Salt and pepper
- 7 tablespoons vegetable oil
1. Using sous vide circulator, bring water to 130°F/54.5°C in 7-quart container.
2. Season steaks with salt and pepper. Place steaks and ¼ cup oil in 1-gallon zipper-lock freezer bag and toss to coat. Arrange steaks in single layer and seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until steaks are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 1½ hours or up to 3 hours.
3. Transfer steaks to paper towel–lined plate and let rest for 5 to 10 minutes. Pat steaks dry with paper towels. Heat remaining 3 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Sear steaks, about 1 minute per side, until well browned. Transfer to cutting board and slice into ½-inch-thick slices. Serve.
Enter to win a pair of tickets to “The Great Leap” on Wednesday, November 6 at 8:00 p.m at the Pasadena Playhouse.
Over the centuries, the concept of justice has been tackled and pondered over, and today's most pressing issues and latest science have changed the way we view it. Learn a few more things about "justice" in the 21st century.
The economic, social, and environmental woes of Trona are common to communities built around extractive industries. But even after the 2019 earthquake, the residents of the mining town remain "Trona Strong."
“New Shores: The Future Dialogue Between Two Homelands,” is a Current:LA event series highlighting the cuisine of nearby neighborhoods and the immigrant stories that thread them together.
- 1 of 210
- next ›
Test cook Elle Simone makes Julia the best Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada).
In this episode, test cook Dan Souza and host Julia teach viewers how to make the ultimate Grilled Chicken Thighs.
Test cook Becky Hays makes host Bridget Lancaster Perfect Pan-Seared Pork Tenderloin Steaks.
Test cook Lan Lam makes Bridget the ultimate Grilled Mojo-Marinated Skirt Steak.
Hosts Bridget and Julia unlock the secrets to making the ultimate Vietnamese Grilled Pork Patties on the grill.
- 1 of 10
- next ›