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.
To celebrate Hispanic Heritage Month, PBS SoCal and KCET are airing a slate of special programs in September and October. Each film or show spotlights Hispanic and Latino narratives and legacies in the United States.
Access to clean water for drinking and household use remains a challenge in places as far apart as Mumbai, India and rural communities in West Virginia.
From Japanese katsu sandos to Tijuana-style tacos and Hong Kong buns, here are some purveyors from Smorgasburg’s lineup that will help you relish the last days of summer.
John Williams' relationship with the orchestra began a long time ago, in a venue not too far away.
- 1 of 354
- 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 ›