Mushroom Rubbed Steak

57°C (134.6° F)
Temperature
Sous vide time
8 People
Serves
Medium
Difficulty
Nomiku
Source

Introduction

Cook Time: 2 hrs, 30 seconds per side for searing

Ingredients

  • 5 1lb NY Strip Steaks
  • Bacon fat or lard
  • Dried Porcini dust or Mushroom Alchemy (http://www.wineforest.com/pages/storeitems/wfs_mushrmalchmy.html)
  • Omnivore Salt (http://www.omnivoresalt.com/)

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Introduction

Cook Time: 2 hrs, 30 seconds per side for searing

Directions

  1. Set up Nomiku and set temperature to 57°C (134°F).
  2. Pat porcini dust (use a coffee grinder to grind porcini into a dust) or mushroom alchemy onto both sides of steak. Season both sides with omnivore salt, (kosher salt substitution).
  3. Seal with two tablespoons of bacon fat or lard per steak. Seal in zip bag by dipping the bag in water up to the seal to remove air and then sealing. Or vacuum-seal according to manufacturer’s instructions.
  4. Cook in water bath for 2 hours.
  5. Remove from bag and save steak jus for stocks risottos later on, store in fridge up to 1 week or in freezer up to 1 month.
  6. Pan sear steaks at high for 30 seconds on each side.
  7. Steaks can be cut immediately and portioned.

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