Personally suggest cream instead of milk with mash and a lot less butter, but the other ideas seem good.
(6 votes)
5 min, 50 min, 5 hr Steak
Personally suggest cream instead of milk with mash and a lot less butter, but the other ideas seem good.
Comments
(Old Spike)
When preparing your steak with a sous vide it is recommended to extract all the air from the bag before cooking. You can do this with vacuum pump or simply by submerging the bag in water and then closing it.
I avoid cooking my steaks in a pan but always use a bbq. I used to have a charcoal grill but now use gas. For steak and burgers I bought an 800ºC "upper heat" gas grill, which I even use in the winter (however it gets better results in warm weather)
I agree there is way too much butter in the mash, I also use a fork to roughly mash the potatoes as I don't mind bits in it at all. Quite the contrary.
That s my grill (it connects to a butane gas bottle and can be used outside as well as in the house):
(Old Spike)
destroyed that mash..
(Old Spike)
Pro tips.
If using the pan method, butter has more flavour. Souvide you want your butter and seasonings in the bag. Use a vaccume sealer to suck out air. Immerse at around 115 F for about 1 hour. Finish to temp with preffered cooking method.
Use oil if you don't want a charred flavor on your steak. Butter has a nice char and tastes great and is reasonably healthy.
Do not poke your steak for temp. Use touch. Pinch your index and thumb together. Feel the flesh on your palm under the thumb. That's medium rare. Now pinch middle and thumb together. It's tighter. Thats medium. and so on for each successive finger, that is the next doneness. Open palm is rare. Cooked on the outside, but softer than that is blue rare. 115-125 F.
When finished cooking, pull steak out of pan or grill, and let it REST on a cutting board for 8 minutes. Great time to finish cooking your vegetables with all of that delicious steak fat in your pan. Plate meal, brush steak with melted butter. Enjoy.
DO NOT pre slice your steak. Leave it whole to save juices. Also waiting the full time to rest will allow new flavor and tenderness to shine through.
Marinade with whatever you want, season with whatever you want. Steak tastes great with just salt pepper and oil for the naturalists. I prefer oil and montreal steak spice, butter in pan cook til both sides are charred, and a nice long sear on the fat cap until it's crispy.
Steak cuts. N.Y. Strip. My personal favorite, Nice texture, nice strip of fat. Otherwise quite lean. Delicious tender tip with nice marbling.
Ribeye. A common favorite. Fattiest cut, loads of flavor, very tender.
Filet. Most tender, leanest and healthiest cut. Most unbelievably expensive. Always looks a bit disappointing to me for it's price.
Sirloin. toughness between ribeye and new york, nice fat cap. Quite flavorful. Easily mistaken for filets by novices.
Flank. Tough, but it will do on a budget.
Flat iron not as tough as flank, cooks fast, reasonable cost, ok marbling.