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<\/p>\nIn 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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Equipment Needed:<\/span><\/strong><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Ingredients<\/span><\/strong><\/p>\n How to do the thing<\/span><\/strong><\/p>\n 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.<\/p>\n 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)<\/p>\n 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.<\/p>\n 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).<\/p>\n 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.<\/p>\n 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.<\/p>\n Remove the meat from the pan and serve quickly (so make sure you’ve got your plates prepared with sides etc)<\/p>\n\n
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