In the interest of a free and informative internet I will post my full method for how I cooked the most Epic steak in my relatively short life.
This is one of two methods I currently use for cooking steak. My other method uses indirect grilling and a spice blend of my own creation. I’ll probably post that version eventually.
This method uses both Sou Vide, and the cast iron pan method of cooking. It takes about 2 hours (at least) and requires a few pieces of equipment.
- A Sou Vide machine. I use the Anova Precision Cooker, along with a large pot.
- A vacuum sealer. I use a Foodsaver. You can also use the water displacement method but results will vary.
- A cast iron pan.
- Steak. I used filet mignon but I imagine any cut will work. I usually work with pieces that are about 1 – 1 1/2 inches thick. For this method you do not have to go overboard with Prime cut, or Aged meat, or etc. In fact it probably would be a waste if you went any further than choice cut.
- Kosher Salt
- Fresh ground black pepper
- Oil. I used light olive oil because I had it handy. Canola or other oils might be better.
- Unsalted Butter – apx 2 tbs per steak
- Thyme. I used dry flakes.
- Crushed garlic – apx 1 clove per steak.
How to do the thing
As a rule I let the meat rest at room temp for a while before beginning. Usually this takes about an hour but it depends on how cold the meat is to start. The meat should be cool-ish but not cold.
Season each side of the steak with salt and pepper. Use as much or as little as you wish. I usually rub the spices into the meat. (hhuhh huhh.. he said rub his meat)
Set up your meat Jacuzzi for 130F. Vac seal each steak into a separate bag. Drop the meat into the bath and cook between 1 and 2 hours depending on how thick. (If it’s 1″ do about an hour, 1 1/2″ go 15-30 minutes longer.. etc..). When the meat comes out of the water let it sit at room temp to rest for about 10 minutes while still sealed in the bag.
Put a small (apx 1 tsp or so) amount of oil in the iron pan and using medium-high heat get it hot. Cut open the bag and place the steak on the pan. Sear each side for about a minute (use your own judgement).
Drop the butter into the side of the pan. When it melts add the garlic and a few shakes of thyme. Tilt the pan a little so the liquid collects and let it brown while stirring/mixing with a spoon. I didn’t let it get too brown but again, use your own judgement.
Baste your steak with the butter mixture over and over using a spoon. Keep the pan tilted and just let the liquid fall all over it. Do about a minute per side but watch it close to make sure you don’t over-sear the meat.
Remove the meat from the pan and serve quickly (so make sure you’ve got your plates prepared with sides etc)
Enjoy.. I hope.