Brace yourselves - I am about to share with you one of the greatest secrets of good Grass fed & finished beef cooking.
In truth, it is the only one we use.
Ready?
Sous Vide - that's right, a French culinary technique that involves cooking food in a precisely controlled water bath. The term "Sous Vide" means "under vacuum," as the technique was originally developed to cook food in a vacuum-sealed bag.
However, today Sous Vide cooking is commonly done with food placed in a regular plastic bag or jar, and the air is simply removed from the bag or jar by immersing it in water. Sous Vide cooking has become particularly popular for cooking meats because it allows for precise temperature control, resulting in perfectly cooked meat every time. Unlike traditional cooking methods, such as grilling or roasting, Sous Vide cooking uses low temperatures for longer periods of time. This slow and gentle cooking process helps to retain the natural moisture and flavor of the meat, while also ensuring that it is cooked to the desired level of doneness.
We recommend cooking all our Grass fed & finished beef Sous Vide cooking because it is very easy, accurate and produces an excellent taste.
You need two things for this…
First, you'll need a Sous Vide machine, which will allow you to accurately control the temperature of the water bath. Second, you'll need to experiment with different cooking times and temperatures to find the perfect combination for your specific cut of meat. And finally, you'll need to finish the meat by searing it on a hot pan or grill to develop a delicious crust on the outside.
We are Sous Vide all our steaks to 120 degrees. We try to limit the Sous Vide time to no more than two hours at that temperature. I always include crushed, fresh garlic and a thyme stem or two inside the Sous Vide bag with the meat.
The beauty of the 120-degree mark is this – you can cook multiple “doneness” for each of your dinner guests. Once we have the steaks in the Sous Vide for at least an hour, we take them out of their bags and dry the steaks. We remove and discard the garlic and thyme. After patting them dry, we spice the steaks with our favorite seasoning – salt.
Plain-olde, boring, sea salt.
Then into a tallow bath of slightly heated, liquid tallow for just the top and bottom of the steak. Once each side is wet it goes directly to a very hot cast iron skillet. We move the steak around, flipping from one side to the other every 45 seconds. We are sure to use a skillet large enough to flip the steak from one side to the other so that with each flip the steak lands in a newly heated area of the cooking surface that has yet to be used in the previous rotation. Between the flips, the open space on the skillet is reheating, while the area currently holding the steak is sizzling away adding that desirable “crust” for an excellent steak.
Once my internal temperature reaches 128 degrees, using a very sharp temperature probe with a digital read out, I remove and rest under foil (shiny side towards the steak) for 10 minutes.
This produces the nicest, soft steak center with a crispy outer edge.
In truth, it is the only one we use.
Ready?
Sous Vide - that's right, a French culinary technique that involves cooking food in a precisely controlled water bath. The term "Sous Vide" means "under vacuum," as the technique was originally developed to cook food in a vacuum-sealed bag.
However, today Sous Vide cooking is commonly done with food placed in a regular plastic bag or jar, and the air is simply removed from the bag or jar by immersing it in water. Sous Vide cooking has become particularly popular for cooking meats because it allows for precise temperature control, resulting in perfectly cooked meat every time. Unlike traditional cooking methods, such as grilling or roasting, Sous Vide cooking uses low temperatures for longer periods of time. This slow and gentle cooking process helps to retain the natural moisture and flavor of the meat, while also ensuring that it is cooked to the desired level of doneness.
We recommend cooking all our Grass fed & finished beef Sous Vide cooking because it is very easy, accurate and produces an excellent taste.
You need two things for this…
First, you'll need a Sous Vide machine, which will allow you to accurately control the temperature of the water bath. Second, you'll need to experiment with different cooking times and temperatures to find the perfect combination for your specific cut of meat. And finally, you'll need to finish the meat by searing it on a hot pan or grill to develop a delicious crust on the outside.
We are Sous Vide all our steaks to 120 degrees. We try to limit the Sous Vide time to no more than two hours at that temperature. I always include crushed, fresh garlic and a thyme stem or two inside the Sous Vide bag with the meat.
The beauty of the 120-degree mark is this – you can cook multiple “doneness” for each of your dinner guests. Once we have the steaks in the Sous Vide for at least an hour, we take them out of their bags and dry the steaks. We remove and discard the garlic and thyme. After patting them dry, we spice the steaks with our favorite seasoning – salt.
Plain-olde, boring, sea salt.
Then into a tallow bath of slightly heated, liquid tallow for just the top and bottom of the steak. Once each side is wet it goes directly to a very hot cast iron skillet. We move the steak around, flipping from one side to the other every 45 seconds. We are sure to use a skillet large enough to flip the steak from one side to the other so that with each flip the steak lands in a newly heated area of the cooking surface that has yet to be used in the previous rotation. Between the flips, the open space on the skillet is reheating, while the area currently holding the steak is sizzling away adding that desirable “crust” for an excellent steak.
Once my internal temperature reaches 128 degrees, using a very sharp temperature probe with a digital read out, I remove and rest under foil (shiny side towards the steak) for 10 minutes.
This produces the nicest, soft steak center with a crispy outer edge.
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