Perfect steak
You will change the way you think about a steak after trying out this technique of preparing and cooking meat.
The perfect steak entails splitting its cooking cycle into two distinct stages: internal and external. But the starting point is that of using organic beef, raised according to the principles of sustainability.
15 mins
Preparation time
2 hrs
Cooking time
Medium
Cost
Medium
Difficulty
What do you need
Ingredients for 1 persons
- 300 g entrecôte
- 1 knob of butter
- 1 sprig fresh rosemary
- 5 g salt
- 2 g Muscovado cane sugar
- Pepper as required
Useful tools:
- Vacuum machine
- Roner
Star Column Equipment:
- Ultracombi
- Blast chiller
- Vacuum drawer
Preparation
Take your boneless rib and dab it with kitchen paper to dry it as best as possible. Put the steak in a vacuum bag, which is also suitable for cooking, add salt as required, sugar, pepper, a knob of butter and a sprig of rosemary.
Vacuum cooking
Place the steak and the aromas in a special bag for vacuum cooking; set your roner to 40°C, insert your steak and cook it for at least 2 hours.
Core temperature:
- 50/55 °C rare
- 56/63 °C medium
- 70/75 °C well done
During this stage, specific enzymes come into action, which act on the degradation of the connective tissue, making the steak very tender; in practice, you are launching a home beef dry-ageing process in accordance with all hygienic safety that guarantees vacuum isolation.
Grilling
Remove the meat from the bag and dab it with kitchen paper. Cook for 1 minute on each side on a grill or griddle that is over 140°C. At this temperature, the Maillard reaction is triggered which develops the unmistakable aroma of grilled food, through the caramelisation of sugars and proteins.
Storage
Keep the meat in positive blast chilling (max +3°C) to preserve it in the fridge for up to 8 days. Or freeze the product (-18°C) to preserve it in the freezer for a maximum of 2 months.
