This recipe and video covers a
type of cooking known as Sous
Vide. It's French and means
cooking under vacuum in a Water
bath. This technique has become
a common use in many high end
restaurants. The benefits to
using this technique are
consistency, flavor, tenderness
without over cooking.
The neat is placed in a vacuum
bag with seasoning etc. then
vacuumed and sealed. The meat is
then placed in a hot water bath
130- 135 degrees F or so and
cooked for a long duration. 2 to
72 hours depending on the cut of
meat. In this case 5.25 hours.
Since there is no air present
during the cooking process, the
meat becomes more flavorful.
So lets get to cooking!
I started by pre heating my Sous
Vide water bath to 134 Degrees
I then cut a 1.5" - 2" thick
London Broil into two steaks.
You can leave as one large if
you wish. I seasoned the steaks
on both top, bottom and sides
with coarse ground black pepper
and sea salt. Nothing else.
Next I fired up the
Amaze-N-Tube-Smoker filled half
way up with Bear Mountain
Cascade Alder pellets. Once my
cold smoke was rolling I place
the meat in my Yoder Wichita (no
heat) just cold smoke. I allowed
the meat to bask in the Alder
smoke for 2 hours. Ambient
temperature outside was 43
degrees and dropping. Keep in
mind if you do this in hotter
temperatures you may want to
reduce the smoke time to avoid
food safety issues.
Once the meat was cold smoked
for the 2 hours I sprinkled on a
little basil, rosemary, garlic
and then placed them into vacuum
sealer bags. To each bag I added
two slices of butter one on each
side of the steak. Next I
applied vacuum removing all air
and then sealed the bags.
In this case I used the
Vacmaster Pro 305 which is an
excellent commercial grade
vacuum Sealer. Once sealed I
placed the bags into the 134
degree F water bath to cook for
Once the steaks have cooked for
the 5.25 hours I removed them
from the water bath and placed
them into a large bowl of ice
water. This shocks the meat and
cools the meat down in
preparation for a hot sear in
the skillet. I allow for about
15 minutes of cooling in the ice
Remove the steaks from the ice
water. Cut open the bags and
drain the meat juices into a cup
or bowl. The juices retained
will be used to sauté the onions
and mushrooms. Pat dry the meat
with a paper towel. Sprinkle on
a little more sea salt and
coarse ground black pepper.
Next heated a skillet on high
until the skillet started to
smoke. Pour in a couple Tbsp. of
extra virgin olive and add the
steaks to the skillet. Sear 1.5
minutes per top and bottom
adding a Tbsp., of butter, some
garlic, basil and rosemary after
the first side has seared for
one minute. Once the steaks are
seared quickly flip on all sides
to make sure the steaks are
evenly coated with the melted
butter and herbs. Remove from
the skillet and let the steaks
De-glaze the skillet with water
and dump out any burnt stuff.
Place the skillet back on the
burner over medium high heat.
Dump in the meat juice,
Worcestershire and some red wine
(approx. 1/4 cup). Add in the
sweet onions (three slices cut
in half) and 8 oz. of Baby Bella
Crimini Mushrooms. Sauté and let
the liquids reduce to almost
nothing. Add in a little butter,
garlic, rosemary, basil, pepper
and sea salt. Continue to sauté
until the onions are
translucent. Remove from heat.
Now that the mushrooms and
onions are sautéed, the steaks
have had the right amount of
time to rest. Plate up the
steaks and top with the
mushrooms and onions.
That's it! You should have a
steak that is evenly cooked from
edge to center. Full of flavor
and extremely tender. Enjoy!
Beef doneness chart for
adjusting temps to your liking.
Consult Sous Vide guides for
cooking under 130 degrees as
your cook times will have to be
reduced to avoid food safety
Thanks for stopping by.