This is going to be a quick one. My last post from a few days ago is all about black garlic goodness. I think this paved the way for today’s post which is nothing more than just an example of how to use this black garlic compound butter in one of the most delicious ways: Over a perfectly cooked steak.
Ingredients:
- You guessed it. NY steaks.
- Black Garlic Goodness.
- Salt and pepper.
- Fermented habanero hot sauce. (if you’re brave enough)
NY Steak Sous Vide.
This will also be brief. If you have cooked Sous Vide before you know it’s dead simple and there’s nothing much to it (at least not on the surface but the subject can be quite extensive if we get into details and throw in some science into the discussion). When it comes to tender cuts like this, I suggest between one and two hours at a nice medium-rare temperature of 55C or 131F. That’s it. Just make sure you season your steak as you would traditionally and to extract as much air as possible from the baggie or use a vacuum sealer. That’s pretty much it.
Searing this bad boy.
This is where things can get a bit tricky… especially if you want to retain edge to edge perfection which in my case didn’t happen. My steak does have a small gradient but I didn’t lose any sleep over it. Now, If you’re looking for a great sear. Ripping hot pan (above 450F preferably) Some generous amount of high smoking point oil or ghee. Make sure the steak is as dry as possible before it hits the pan (paper towels please) and go in with confidence. Don’t overcrowd the pan if searing more than one steak. Don’t forget to sear the fat strip if you have it (hold the steak with a pair of tongs). A couple of minutes per side should do it but let the color speak to you.
Alternative Searing Techniques.
I couldn’t keep my mouth shut. Of course, there’s like a million ways of achieving a great sear on a Sous Vide cooked steak (or any steak). Some very popular or at least interesting methods include:
- Torching the hell out of it with a soldering torch (really fun)
- Deep frying (my personal favorite)
- Grilling (if you have a super-efficient grill, usually charcoal is best)
- Pizza oven at 800F or above. (Haven’t tried it yet)
That Buttah!
Since you’ve gotten this far, let’s talk about butter on a steak. It’s kind of a “chefy” thing to do (super old school). Big butter dollop gets placed over the steak while it finishes cooking in the oven… IF we were to do it traditionally but we’re not about that life so we’re just gonna place that butter over the steak after we’re done searing it. I had to help the butter melt with the use of my torch. Please don’t be embarrassed if this happens to you. Just light up the damn thing and watch in awe as the steak gets coated in glistening greatness. At least I did.
And that’s it my friends.
Slice away with the sharpest tool in your household and crack some fresh pepper on it. The steak is ready to serve. No need to rest. It already did in that sous vide hotel. Like a 2 hour nap. And yes… I added my favorite habanero fermented hot sauce to get me closer to perfection. Good night!
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![Another one of those recipes that almost got left behind. I took the photos weeks ago and I even uploaded them to my site but never got around to write about it which is weird.. guess was distracted by trying not to destroy my blog while making changes to it. It's happened. I love pork chops but they can go wrong pretty easily. They overcook really quick. And you know what that's like.. yeah... rubber soles. Totally unattractive. If you have the time and the equipment go sous vide. No doubt about that. If you don't then sear them in a really hot pan a couple of minutes per side. Obviously we're dealing with pork and we need to make sure it is safe to eat. Trichinosis is a concern and pork should be cooked throughly. Cooking meat throughly doesn't mean overcooking it though. The parasite in question actually dies at fairly low temperatures which is great news. This excerpt from a USDA document is interesting: Cooking - Commercial preparation of pork products by cooking requires that meat be heated to internal temperatures which have been shown to inactivate trichinae. For example, Trichinella spiralis is killed in 47 minutes at 52° C (125.6° F), in 6 minutes at 55° C (131° F), and in < 1 minute at 60° C (140° F). It should be noted that these times and temperatures apply only when the product reaches and maintains temperatures evenly distributed throughout the meat. Alternative methods of heating, particularly the use of microwaves, have been shown to give different results, with parasites not completely inactivated when product was heated to reach a prescribed end-point temperature. The U.S. Code of Federal Regulations for processed pork products reflects experimental data, and requires pork to be cooked for 2 hours at 52.2° C (126° F), for 15 minutes at 55.6° C (132° F), and for 1 minute at 60° C (140° F). But how can one translate this into a recipe? If you're cooking the meat sous vide... it's a no brainer. Set the water bath to 125.6F and cook the meat until the core has spent 47 minutes at this temperature for example. Of course. bare in mind that depending on the thickness of the chop, the total cooking time will need to be calculated. It's usually a few hours for individual chops just like the paragraph above suggests. Now, if you're cooking the chops in a skillet... things get a bit trickier and experience plays a big role in getting the meat cooked through but not overcooked. The thicker the chop, the trickier it gets. The leaner the chop, the quicker it cooks... all these catches. I personally observe a few things while pan searing pork chops at home: Thickness... I stay at about a inch or less other wise, sous vide, grill or roast. I bring the meat to room temperature. I salt the meat way ahead of time. If I have time I brine the chops instead I use a thermometer. I sear the chops in a really hot skillet a couple of minutes per side. I check internal temperature at various points. I finish in the oven if needed otherwise... I cover the pan with a lid and remove from the heat until cooked through. This might take several minutes so I check with a thermometer periodically. Sounds like a pain in the ass and it is but some repetition helps. Done a few times it becomes second nature. To my advantage it's really hard not to kill this parasite. If I work above 130F for the internal temperature it's pretty safe and the chop should be pretty juicy still. Anyways, don't take my word for it. I'm not an expert in the field that's the sort of thing I keep in mind when I'm cooking pork. Same with game meats. So moving on! Here is the recipe: [yumprint-recipe id='9'] enjoy!](https://thatothercookingblog.com/wp-content/uploads/2016/03/img_6621-1200x1200.jpg)
