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Sirloin steak with buttery potatoes (SV): Difference between revisions
Sirloin steak with buttery potatoes (SV) (view source)
Revision as of 15:35, 24 April 2015
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One of the points of this recipe is to demonstrate that you can cook food at different temperatures without using two or three separate water baths. | One of the points of this recipe is to demonstrate that you can cook food at different temperatures without using two or three separate water baths. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| Place in separate vacuum bags, and smear 15g [[Butter|butter]] over each [[Steak|steak]], again wiping the top of the pouch if it comes in contact with the [[Butter|butter]]. | | Place in separate vacuum bags, and smear 15g [[Butter|butter]] over each [[Steak|steak]], again wiping the top of the pouch if it comes in contact with the [[Butter|butter]]. | ||
| Keeping the [[Potato|potato]] slices in the water bath, add the sealed pouches once the correct temperature has been reached - the [[Potatoes|potatoes]] will not cook any more but will just be kept warm. | | Keeping the [[Potato|potato]] slices in the water bath, add the sealed pouches once the correct temperature has been reached - the [[Potatoes|potatoes]] will not cook any more but will just be kept warm. | ||
| Cook the steaks for 1-4 hours for steaks of | | Cook the steaks for 1-4 hours for steaks of 25 mm thickness or 2-4 hours for 50mm steaks. | ||
| Cut open the pouches containing the steaks and [[Sear|sear]] for 1 minute each side in a very hot [[Frying pan|frying pan]] with a little [[Oil|oil]]. | | Cut open the pouches containing the steaks and [[Sear|sear]] for 1 minute each side in a very hot [[Frying pan|frying pan]] with a little [[Oil|oil]]. | ||
| Allow the steaks to [[Rest for|rest for]] a few minutes before serving with the [[Potatoes|potatoes]]. | | Allow the steaks to [[Rest for|rest for]] a few minutes before serving with the [[Potatoes|potatoes]]. | ||
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You can use [[rib-eye steak]]s or [[Filet mignon|filet mignon]] if desired. If you like your [[Steak|steak]] rare, the water bath should be heated to 49°C, medium 60°C, medium-well 65.5°C or well done 71°C. | You can use [[rib-eye steak]]s or [[Filet mignon|filet mignon]] if desired. If you like your [[Steak|steak]] rare, the water bath should be heated to 49°C, medium 60°C, medium-well 65.5°C or well done 71°C. | ||
{{SousVideSeeAlso}} | {{SousVideSeeAlso}} | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||