So the steaks – I seasoned with salt, pepper and garlic powder. Into a 140F sous vide bath for 1.5 hours.
When it got down to 30 minutes I washed some romaine lettuce and tomatoes, then chopped them up and cut some black olives in half. The dressing for the salad was Russian – all it is is mayonaise, ketchup, sweet relish, and a teaspoon of so of horseradish. Season with salt and pepper to taste.
Now when you sous vide one thing you get is about 1 cup of juices from the steaks. So I put a little avocado oil and 2 or 3 tbsp of unsalted butter in the pan over medium heat and seared off the steaks. When that was done I added a tablespoon of flour to the pan for about 30 seconds and then the juices from the bag plus whatever ran off onto the plate where the finished steaks were resting. Makes a nice sauce for the steak.
Plate the steaks, spoon a little of that sauce on the steaks. Put the salad on the plate and top with the Russian dressing. It was fantastic. The dressing was even good on the steaks.
Here’s an image of the steaks after 1.5 hours at 140F. They’re a little odd looking but searing them in the oil and butter did the trick.
5 thoughts on “Sunday Dinner: Angus Chuck Steak and salad”
Would love to have seen the pictures. The meal sounds grand. Hugs
I’m updating now. Didn’t take many photos.
Never had a sous vide steak. What was consistency like? I have had chicken done kind of tai sauce style and it tasted great but the chicken looked odd even after heating in the oven.
It was tender. Sous vide is ideal for chuck.
Just imagine – the steak tenderizes at the temps and the seasoning works it’s way into the steak.