For the uninitiated, Sous-Vide (French for “under vacuum”) is a modern cooking technique in which food is vacuum sealed, and cooked at precise temperatures for a specific length of time. The main idea behind it is control and consistency. Whether you’re cooking fish, meat, eggs, vegetables, or anything else for that matter, the results are spectacular. The machines are on the pricier side, but the results are worth it! If you don’t have one, check out this guide to homemade sous vide here.
Sous Vide Steak in Duck Fat
Servings
2 Servings
Ingredients
- 2 New York Strip steaks
- Olive oil
- Salt to taste
- Black pepper to taste
- 2 tablespoons duck fat
Instructions
- Preheat your water bath to 129⁰ F or your desired level of doneness. A 1 inch steak will be a perfect medium rare at this temperature after 45 minutes of cooking.
- Vacuum pack your steaks with a drizzle of olive oil (or duck fat) and place in the water bath. Cook for a minimum of 45 minutes and a maximum of 1.5 hours (they can be left for longer if needed).
- Unpack your steaks and pat dry with paper towels, then season both sides generously with salt and black pepper
- Heat the duck fat in a large skillet and then add the steaks. Sear on each side for 1-2 minutes until they develop a nice deep brown color.
- Remove from the pan and let the steak rest for at least 5 minutes before serving or slicing.
That’s right, the steak in the picture is a NY strip steak, and you don’t need so much oil in the bag. You may have noticed in the chefsteps video they are cooking fish, which might require a bit more oil.
Hi Annette, You can used any kind of steak you like, but bear in mind that the cook time may need to be adjusted slightly depending on the cut. For Tender cuts like, strip steak, filet, flat iron and rib eye, the 45 minutes should be fine. You should use enough oil to coat the skillet and I would suggest using an accurate digital probe thermometer than can be clipped to the pot to monitor the water temperature. I highly recommend the ChefAlarm by Thermoworks.
so the steak thats pictured above is a strip steak?
also when I asked about the oil i was referring to the video showing how to sous vide w/o a machine but at home. so I should just put in a little bit?
can any other steak be used? i will be making it the stovetop method. also do i need to put so much oil in it? and what kind of thermometer should be used?