I put the steak, seasoned with salt and pepper, in a sous vide bath at 132 for 1.5 hours, seared when done.

Pan sauce used the fond from the steak, 1/2 cup merlot, 3/4 cup beef stock, one shallot, 3 tbsp frozen butter, and a sprig of rosemary. Add chopped shallot to the steak pan, deglaze once translucent with the wine, scraping the fond. When reduced, add beef stock and bring to a simmer. Add butter 1tbs at a time, whisking constantly. When reduced add minced rosemary.

Happy to expand on the recipe on request!

  • SatansMaggotyCumFart
    1•1 year ago

    Looks great but I feel like sous vide on a steak ruins any chance of a decent crust.

    It’s a great choice for a bigger piece of meat though.

    • @oracle3102
      3•1 year ago

      It’s definitely not for thinner cuts. One thing to do as well after it’s done in the water bath is to make sure you dry it as much as possible. If you do that you shouldn’t have a hard time getting a sear

      • SatansMaggotyCumFart
        1•1 year ago

        A pan sear works great for thinner cuts and reverse sear is the way to go for thicker cuts in my opinion.

        Sous vide is too wet for steaks.

    • Prince HumperdinckOP
      3•1 year ago

      I didn’t have an issue getting a good crust actually! A minute each side in the stainless steel was all it took.

      • SatansMaggotyCumFart
        2•1 year ago

        It’s only maybe another minute on each side to get a nice mid-rare.

      • @[email protected]
        1•1 year ago

        How are you finding your stainless steel? What kind of pan is it?

        I have a great cast iron but it’s a chunky boi and a pain to clean. So I always end up using some lazy little pan instead

        • Prince HumperdinckOP
          2•1 year ago

          So I have 2 Lodge CI pans, 2 carbon steel (CS) pans, some smaller nonsticks I use for mostly omelettes, and the rest of my kitchen is All-Clad D3. Each type has its own uses, my CS and CI do most of the non-stick work I need, especially the CS which I use every morning to make eggs. The stainless is great for a good sear and it’s generally just a workhorse for anything that doesn’t need non-stick to cook well. It’s super light, heats very evenly even on my electric cooktop, and is super easy to clean and maintain (basically just wash and put away like any nonstick).

          The issue with stainless is that it is very picky about being nonstick. You have to be very careful with the preheat and be sure to slowly rise your oil to temperature to maintain a nonstick surface. That said, meats release once they form that crust anyway. I have seen videos of people making slidey eggs on stainless but have not tried that myself, I have the CA and CI for that.

          If you’re having issues with the CI being too heavy I recommend looking into CS, it serves almost the same function and maintenance routine but it significantly lighter weight. Though I still find myself reaching for the CI whenever I need to make something bready (corn bread, English muffins, pancakes, etc.). Matfer and DeBuyer are the big names in CS cookware.

          I hope this helps!

    • Prince HumperdinckOP
      2•1 year ago

      Thanks, homie! If you want the full breakdown I’m happy to provide it and definitely encourage branching out.