WOW fondant jerusalem artichokes. No one cares. Steak. Yes Steak. But not like you know it. Everyone knows what sous vide is yes? Excellent. Now I’m not going to splash cash on a controlled water bath (my children, they need wine). Instead get an accurate oven, a good quality zip lock bag and huzza!
8 Cape Grimm beef ribs (assado cut)
How to dis:
1. Rub the steaks with a little EVOO and place into zip lock bags. I could get about 4 in each one. Suck the air out (gross yes) and seal.
2. Place in a large baking dish filled with water.
3. Place into an oven at 60 degrees for 10 hours.
4. Remove from the oven and allow to cool. Trim the bones off and set aside.
5. Cook the carrots over coals so they are charred on the outside and tender in the middle.
6. Cook the artichokes in foaming butter for 25 minutes or until tender.
7. Ignore the last two because hey we’re taking about steak ok?
8. In a disgustingly hot pan add the steaks that have been rubbed with a little oil and seasoned.
9. Cook for 3-4 minutes turning to ensure they get some cray colour.
10. Allow to rest for 10 minutes and serve.
Why do all this? Basically what you end up with is the flavour from a secondary cut such as short rib, cooked until obscenely (pornographically) tender via sous vide and then given some colour in a pan to finish. Basically its a juicy, tender, perfect steak.
Check out the rest of man night here