Go to the Recipe: Coffee Butter Steak and Spinach
What kind of coffee do you use? Dark roast? Sumatra beans? Maxwell House?l
Shown in the video for the coffee butter. We're enjoying Herkimer Coffee from Seattle at the moment, but any medium-roast, high-quality coffee would be fine in our opinion.
any reason you wouldn't brine the steak?
In our experience, brined poultry and pork products are often great, but most people (including me) don't really like the texture of brined beef. Yes, it makes it juicier, but it tends to give it a ever-so-slightly cured texture that seems out of place for beef. That is unless corned beef or [amazing pastrami](http://www.chefsteps.com/activ... is the goal; then it's great.
What oil do you recommend/use for deep frying the steak? (can you give a couple of suggestions, one being absolute best and another best "value" oil).Also, can you reuse the oil after? If so, how best to filter/clean the oil to do so?
For deep-frying, the very best oil IMO would be rendered tallow (beef fat). It's a very good frying oil, very stable and not prone to going rancid.Canola oil is fine, and if it's been used a few times it will actually do a better job.I always recommend that the oil be filtered after it's use ( a really big paper coffee filter is ideal). The bits of food left in the oil will burn the next time the oil is used. This accelerates the rancidity of the oil and ruins its frying performance.
AWESOME - thanks so much for the quick response! But that has led me to get greedy... Can you explain how to make/get/buy rendered beef tallow? and can the same be made/bought for other meats that would benefit from being seared/finished by deep frying. (for instance, i'd imagine that duck fat would be suggested for most fowl, and bacon fat for pork... am i right? is there a difference between tallow and fat?I've googled "rendered beef tallow" and it to make it seems as simple as getting a good amount of left-over/extra beef fat from the butcher, boiling/rendering it down, and straining it... is it that simple? any tips, etc?I have had a Sous Vide machine for a couple of years now, and have LOVED it. We use it mostly just for meats (steaks and chicken), and after much trial and error with other "searing" techniques (MAPP gas torch, pan fry, pan sear, gas grill, charcoal chimney starter), I have decided that deep frying is best, and I really love the idea of deep frying in the fat of the same animal.Also, i recently deep fried brussels sprouts - which were amazing - but rather than just dry/drain them on paper towels after frying, i dumped them in a salad spinner to remove the excess oil... anyway, what do you think of this option? and do you think it would work with meats, like steaks or chicken breasts, etc?Thanks again -- love everything that ChefSteps is about!
Hello theare. I would like to ask you what is the difference between presear and the way aftersear? And what reasons we must take seriously at each case?
Thanks a lot for your time .
It was delicious ! Great recipe !
What a great coffee taste on the beef. I used some red beet sprouts for the garnish.
Would cooking the steak sous vide along with butter and coffee beans do the job or making the coffee butter first is necessary?
Please recommend a side dish that pairs well with this coffee butter steak. As Sorelle is hard come by in Singapore.
is it possible to cook a sous vide steak from frozen Sirloin meat (after defrost) ? if yes, at what temperature and how long?
A pre-sear is unnecessary... http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#presear
There is a very comprehensive guide to sous vide steak here
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#presear
It explains that pre-searing is unnecessary, and why you don't want to put oil or butter in the sous vide bag -- but do put fresh herbs!
I really enjoy and appreciate Kenji's work too. But then people like Keller, Goussault, Dave Arnold (I think), and Young/Crilly/Baldwin(?) say that it's better to pre-sear. I think, like temps/times for proteins to be in the bath, it mostly boils down to personal preference. I prefer a pre-sear as it's easier/quicker for me to get a good final sear and less time in the pan for a final sear means less overcooking (obviously very minimally, but still perceptible).
And the reason why the steak is cooked with oil in the bag is because it's marinating in coffee while it cooks. Butter being the vehicle for the coffee flavor. I don't think they normally do steaks with oil. I'm sure that they don't.
You could make coffee butter mash potato or truffle mash potato
I often cook my steaks sous vide from a frozen state. My wife and i purchase a full side of beef once a year and find defrosting first bleeds the meat out and kills the flavour. To Sous Vide i quickly rinse under hot water to thaw the surface to pre sear. The steak is then cooked Sous Vide at normal temp preferred but add at least 1/2 hr to the bath time. finish as normal and amazing every time,
Ok ...looks good but hate to waste the coffee beans....so would you grind the beans and brew it up?
