searing steak

i am planning on making the coffee butter sous vide steak. i am unsure about the searing step. is the first pan searing before bagging for sous vide just to brown the outside and then the 2nd deep fry sear is to sear to where you want it OR do you do the first pan sear to where you want it to be and then use the deep fry sear to refresh that sear?

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tshewman

Hi Sebastian, see http://www.chefsteps.com/activities/presearing-for-sous-vide

Would suggest a short stay (e.g. 20 min) in the freezer if deep frying (after sous vide).

sebastian_palmigiani_21610

thanks. missed that video.

are you suggesting the following steps:

1. freezer 20 mins

2. pre-sear in pan

3. sous vide

4. deep frying

do you recommend doing most of the searing in step 2?

tshewman

Cold from the fridge or freezer for the pre-sear.

After sous vide, put it in the freezer for 20 minutes

Then deep fry.

This assumes a thick steak.

If deep frying, I'm not sure of the time difference in the deep fryer (vs no pre-sear) but would presumably be shorter (as it is with pre/post pan searing).

sebastian_palmigiani_21610

i'm getting 1.5 inch strip steak. what i plan to do now is put it in freezer for 20 minutes, do a pan sear , quick chill after sous vide and put in the fridge for service the next day, and then from the fridge put in deep fry. the CS coffee butter steak recipe calls for about a 30 second deep fry at 390F but that 30 seconds is deep frying directly after sous vide.

another thing i just thought about the above. i will need to do a little warming up of the sous vide bag to help melt the coffee butter before removing the steak from the bag and deep frying.

thanks todd! i am more a fish person but you see all these great recipes at CS and you want to try them out.

sebastian_palmigiani_21610

here is the result after deep frying.

i sprinkled a little of baking soda on the steaks before deep frying to speed up the maillard reaction. final result.

tshewman

Looks delicious!