Sous Vide like a CHAMP!
Sous vide is magic. It gives you total, fine-grained control over doneness, allows for added tenderizing, and can be used over the course of days if you're doing super slow cooking (for cuts like short ribs and tongue).
SOUS VIDE AND PAN SEAR
NY STRIP STEAKS
1. As always, gradually thaw your Randall Lineback in the refrigerator over the course of 24-48 hours.
2. Up to 24 hours ahead: place cut in a sous-vide-appropriate plastic bag or ziplock. You can either marinate your cut (try our “No Fail Marinade” or our “London Broil Marinades”) or season with a dry rub/ salt and pepper and a bit of olive oil.
3. Place bag with cut in it in your sous vide. We suggest lowering your desired doneness by 3-5˚F. (So if you want the interior temperature of your cut to be at 135˚F, lower to ca. 130˚F).
4. Sous vide for AT LEAST one hour. All cuts are safe to eat after that time. That said, tougher cuts might benefit from additional cooking time to help tenderize them. Some guidance:
Tenderloin Steaks - recommended 1 hour
Whole Tenderloin - recommended 1-2 hours
Tomahawk Chops - recommended 1-2 hours
NY Strip Steaks - recommended 2-3 hours
Sirloin Steaks - recommended 2-3 hours
London Broil - recommended 4-5 hours
5. Begin heating 1-2 tablespoons olive oil in a skillet until shimmering (you can also use butter). We recommend medium to medium-high heat. In the meantime, remove the cut from the sous vide and thoroughly pat dry (this helps with browning). Give it a crack of salt and pepper.
6. Sear about 2 minutes each side to get a nice browned crust.
7. Rest for up to 5 minutes (the sous vide technique helps cuts retain moisture, so you don’t need to rest the meat for the standard 10 minutes after cooking).
8. As always, remember to slice thinly and across the grain.
9. Serve with any of our add-ons: chimichurri, rosemary compound butter, lemon herb compound butter, or enjoy as is!
The "Sous Vide & Sear" technique produces a perfectly uniform interior and a nice brown crust on the exterior.