Beef steak in the technology of sous-vide

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Well, as promised, show you what happened to me in su-a with beef. From a piece of ordinary scapular of the flesh of conventional beef is a great steak – soft and very rich in taste. Besides, it turned out to be my favorite "doneness" - medium – and this is without much hassle and fear to overdo the meat.

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Ingredients for Beef steak in the technology of sous-vide

Step by step instruction of cooking Beef steak in the technology of sous-vide

Шаг 1

A piece of well-chilled ( at least two hours in the fridge) pulp ( I recall the blade) to clean up the films, season to taste with salt and pepper favorite pepper.
I took a mixture of chili and black pepper.
To measure the thickness of the piece I have in the thickest place of practically 4 cm.

Шаг 2

Put a piece of meat in the package for the vacuum vessel or package with zipper. To evacuate the air with vacuum vessel or, if not, to insert into the package a straw for a cocktail, close the pack almost completely and put it in a bowl of cold water above the level of the meat. The water will squeeze out the air, compressing the bag around the meat.
Need a little help with your hands, removing the rest of the air, then sharply pull out the straw and close the package until the end.

Шаг 3

Using the tables for the su-of view, I read that "rare" medium temperature should be 60 degrees.
Time depends on thickness of piece and piece 4 cm will represent a little over 3 hours.
Put these parameters in the slow cooker with the program control. Put the package of meat in the already hot water and forget about it for three hours.

Шаг 4

After three hours and ten minutes to get the meat, a bit to hold the package under cold water for ease of opening and the termination of the cooking process, and open the package.
The meat is removed, a small amount of juice drained and just blot the meat with a napkin.

Шаг 5

Preheat the grill pan and quickly fry the meat for 15 seconds on two sides, slightly pressing the meat with a spatula.
The goal is to get a beautiful crust and just add the flavor of the roast, but in any case not to warm up the meat too much.

Шаг 6

Serve the steak immediately.
I made the side dish – potato chips, onions and tomatoes grilled by calculating their willingness at the time of filing of the meat.