Add A Fancy Twist To Gordon Ramsay's Steak By Cooking It Sous Vide (2024)
maria scinto
·2 min read
Celebrity chefs are constantly coming up with new recipes and sharing them with the general populace since this is one way they maintain that celeb status and stay in the public eye. While these recipes are all well and good out of the box, so to speak, sometimes we here at Mashed like to unleash our recipe developers on them and see if they can come up with their own special twist.
While in many cases our developers may choose to simplify a celeb chef recipe to make it easier for home cooks who may not have access to super-specialized ingredients and equipment, other times they might choose to go the opposite direction, which is what Aušrinė Žygaitytė is doing here with one of Gordon Ramsay's steak recipes. She starts with a very basic steak recipe, one that just calls for garlic, rosemary, thyme, and butter, but instead of simply pan-searing the meat she opts to use her sous vide machine to pre-cook it. The steak must still be finished off in a frying pan, but as it's already almost done inside, Žygaitytė tells us "I strongly recommend being quick with frying the steak [so] that you wouldn't overcook it."
How To Cook This Steak If You Don't Have A Sous Vide Machine
Sous vide steaks can be quite flavorful, but if you don't already own one of these pricey, countertop-consuming appliances, you needn't feel that you need to purchase one in order to avail yourself of this recipe. You can always try a machineless sous vide hack like using a cooler to hold your lukewarm waterorsimply skip the sous vide step and pan-fry the steak in the butter for a few minutes longer than it would take had you pre-cooked the meat.
As this recipe is originally one of Gordon Ramsay's, you could also take a tip from the Irascible One and employ one of his methods for the perfect pan-cooked steak. He doesn't seem to be an especially outspoken proponent of sous vide cooking, possibly due to a long-ago scandal where patrons of his restaurants felt cheated when they found out that their meals had been prepared in advance and heated up via this "boil in a bag" technique, but he does have a pretty dramatic method for elevating a simple pan-fried steak. As Ramsay demonstrates in an episode of "Masterchef,"making the perfect steak involves usingfire rather than water: Pourcognac into a pan, set it on fire, and cook the steak en flambé.
Add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then. As the steak keeps cooking, it will absorb the flavors of the herbs and butter.
Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat. Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature.
Herbs – I used fresh thyme sprigs to enhance the flavor of the steak during the sous vide and searing process. Other herbs you could use are rosemary, sage, or oregano.
Season generously with salt and black pepper all over the steak cut. Place directly on your hot grill racks (recommend 400F heat) to cook for 4-5 minutes. Flip the steak, then add the sprig of rosemary and cube of cold butter on top. Grill for 4-5 more minutes, or until desired doneness.
These are further tenderised in the cooking process by converting the collagen in the muscle into gelatin. At the high temperatures of traditional cooking methods this happens rapidly. However, in the ,ow temperatures of sous vide processing the conversion happens slowly, particularly at medium rare temperatures.
Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.
Here at Sous Vide Tools we often like to add a small amount of butter to the bag and find that for best results, flavoured butter works really well to add a little something extra during the cooking process. Our preference is to place butter into the bag itself, rather than on top of the product.
Most beef cuts can be cooked sous vide, including larger, tougher cuts such as Short Ribs or Chuck Roast, but rich, well-marbled cuts such as Strip Steak also really benefit from this preparation.
So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.
Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.
It's as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.
That's why HexClad stepped up the cooking game with the revolution in technology that cookware needed. It performs like nothing you've used before. Plus, it's versatile, safe, and cooks like a dream. No wonder Gordon Ramsay can't get enough.
Every professional chef I've ever worked with is a snob about butter. And rightfully so! Butter can really make or break a simple dish. Because of this, I'm supplying Gordon with our favorite butter: Vermont Creamery Cultured Butter with Sea Salt.
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