So enough with all the cooking of innards that I have recently been preparing Sous-Vide. I wanted to show you what could be accomplished with just a vacuum sealer, water bath and blowtorch.
Simply seasoned New york Strip with sea salt, pepper and light dusting of garlic powder and vacuum seal.
Cook at 130 in Sous-Vide for 1.5-2 Hours
Take out of bag and blowtorch steak. I chose the blowtorch over the grill for no other reason then that I use a grill so much that I wanted to play around with something new. (You could also put on a raging hot grill at this time to sear outside)
Here is the steak after being seared by the blowtorch.
Here is the finished product after I cut into it. Notice the even medium rare color throughout the entire steak. The advantage of cooking steaks Sous-Vide is that the steak is cooked at an even temperature and the meat can never go above its desired finishing temperature. This creates a very evenly cooked cut of meat that is very tender and has no "bulls eye" appearance when cut into.
Seth
