Go to the Recipe: Sous Vide Steak With Red Wine Sauce and Smashed Potatoes
Oh dear - you've been so good (depute being in the US) with metric measurements - but now we have a gallon ziplock bag. I'd guess that's how you'd have to buy it there....
Yeah, that is on Ziplock. It's basically the name of the bag.
Robert is right that Ziploc calls it "a Gallon Freezer Bag," which makes it easier for us Americans to find it, but it's basically just a really big, freezer-safe ziplock-style bag.
Just a couple of thoughts about the STEAK recipe :
1. I think it is improved by salting (& other seasonings) the meat 24 hours in advance - then cooking as described
2. The recipe has a double sear - once before the water bath and then again after - I like that & think it gives a better crust
3. I think it's a good idea to sear the fat strip specifically - & wonder if this should be done in the first or second searing. I normally do it after the water bath but this is my first time with the double sear technique.
A lot of salt used to season the steaks
This recipe was great - it's quick and simple enough to be a go-to recipe whenever i come across good beef and need some accompaniments. Thanks!
Wow, just finished this amazing meal. We're beginner cooks at best but that was easily the best steak I ever made (and one of the best I've eaten) and the smashed potatoes were astonishing as well. And, apart from getting used to the technique, it was hassle-free and we managed to put both kids in the bath and to bed while the beef was getting done.
Our set-up is old and not professional at all (an old electric stove, cheap pots, cheap plastic bags, a cheap IKEA thermometer, you get the picture) but it worked very well. But we used the best beef we could find, our favourite potatoes as well as a decent wine and it was delicious. That showed again that it's the ingredients that make the meal.
I was afraid to actually use 57°C because my wife doesn't like underdone meat, so I went with 60-62. I shouldn't have. The meat was still juicy and tender but it could've been less chewy.
10/10 will cook again
Awesome, Benjamin!! So glad to hear this worked out well for you!
Mon dieu!
I have no words to describe the joy and the satisfaction of this incredible and easy to do meal. It was a pleasant experience; I really enjoy the coking procedure and I get surprised when I try the meal. It was one of the best meals of my life!
Thanks a lot for sharing this incredible cooking method. You have changed my life! From now on I want to cook EVERITHING sous vide by myself and share the joy of the results with my friends and family.
One of the best meals I've ever made. Used the stove top method of SV for the steak.
Gentlemen, you are ChefSteps have made my cooking exemplary according to my lovely husband (and he's a principal at a large secondary school - so VERY opinionated) and my friends. I have to admit, though, that I have always found it difficult to achieve the optimum result when cooking steak. No more!! I have used your recipe several times now and it works (obviously you know this).
Your chicken trussing vid was truly inspired and having given this information to my best friend, she thinks so too.
Just keep going. You have transformed my cooking. Thank you all so much. N xx
