Steak; Rendered Kidney Suet

Many famous steakhouses will paint their steaks with rendered kidney suet before a sear and also right before serving to enhance flavor.

I was interested in knowing if anyone here has done it with the sous vide method.

I'm looking to replicate that famous steakhouse steak at home. Think Prime House or Peter Luger (delicious, though both accused of "cheating.") Both sear and brush before serving with rendered suet. Commerce in NYC sous vide cooks with a pat of duck fat.

I was thinking a pre-sear to a cold steak in the stuff, sous vide cook (packaged with some fat...can you use the rendered suet in SV like butter in the NY strip recipe?) Then deep fried at 392 f to refresh the golden brown crust and a final brush with the rendered suet before serving.

Opinions or thoughts?

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Pepijn_31744

Why don't you try experimenting with it? AFAIK adding suet to the sous vide bag should pose no problems and deep frying the steak with the suet should be fine as well, considering its high smoke point. Try a few and see which you like best.

Brendan_Lee_56950

I almost always brush my steaks with butter before serving. More recently I have taken trim and browned it until it's just on the border of burnt and thrown that in the bag with a touch of butter and that is what I baste the steak with at the end of cooking, super flavorful. I can't imagine suet would be any different.