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Freeze it and then sear it on extreamly hot skillet frozen, then put the skillet in an over on 200F until it is done to your liking. http://www.nytimes.com/201

by kls 14y ago

Freeze it and then sear it on extreamly hot skillet frozen, then put the skillet in an over on 200F until it is done to your liking. http://www.nytimes.com/2012/01/18/dining/seared-frozen-rib-steaks-recipe.html?_r=0 http://www.nytimes.com/2012/01/18/dining/seared-frozen-rib-s... They are fairly expensive as far as cookbooks go, but the book collection Modernist Cuisine is the state of the art. The recipe above is an adaptation of their technique. You will be hard pressed to create a better steak without years of practice in various techniques. There is another technique where you Sous vide the steak to temperature and hold it there for some time, and then put a sear on it, but it takes Sous vide equipment. Though it produces an amazing steak.

joezydeco 14y ago
You don't necessarily need sous-vide equipment to do it. Here are some people that did it using preheated water and an insulated cooler: http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack... While real sous-vide hardware will get the temperature precise enough to do exotic things with certain ingredients, a simple water bath in a cooler like this will get you 99% of the way when it comes to a steak or lamb chop.
- kls 14y ago
  I agree that you can accomplish very similar results with water, but traditional sous-vide uses an oil based bath held to temperature. For some reason oil seems to hold heat more stable and transfer heat more evenly but water is certainly better than say an oven at evenly distributing heat.
  - joezydeco 14y ago
    Correct. But I get the impression that modern sous-vide techniques are about precise temperature control, not the method used to get there. Everyone uses immersion in oil to cook these days. It's called deep-frying.
emmelaich 14y ago
Look around and you'll find techniques for Sous Vide without expensive equipment.

by kls 14y ago

joezydeco 14y ago

You don't necessarily need sous-vide equipment to do it. Here are some people that did it using preheated water and an insulated cooler: http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack... While real sous-vide hardware will get the temperature precise enough to do exotic things with certain ingredients, a simple water bath in a cooler like this will get you 99% of the way when it comes to a steak or lamb chop.

kls 14y ago
I agree that you can accomplish very similar results with water, but traditional sous-vide uses an oil based bath held to temperature. For some reason oil seems to hold heat more stable and transfer heat more evenly but water is certainly better than say an oven at evenly distributing heat.
- joezydeco 14y ago
  Correct. But I get the impression that modern sous-vide techniques are about precise temperature control, not the method used to get there. Everyone uses immersion in oil to cook these days. It's called deep-frying.

emmelaich 14y ago

Look around and you'll find techniques for Sous Vide without expensive equipment.