I do, but its not necessary at all if you have a thermometer and a beer cooler.
The Perfect Steak:
1. Fill your Beer Cooler with hot water from the tap-hot as you can get it, and also boil some water in a pot. What we want is water around 125-130 degrees for your Beer Cooler. The boiled water can help you get to 125-130 and if you go over by mistake, just add some cooler water. Once you get used to it, it only takes a second to hit your range in like 5 minutes or so.
2. Season Steak salt and pepper on both sides. Get a Ziplock Bag, Freezer bags also work very well, put the steak in the bag. Now we want to vacuum seal it. Here is a video on how its done. Its very simple. Just don`t get any water in the bag.
Its very simple to do. Just lower it in the water and the air will come out as you lower it and seal as you go, careful to not get any water in the bag. The video will show you how. Its simple.
3. Leave steak in for an hour or you can just leave it in there longer until you are ready to eat. The meat will be perfectly cooked and the temperature obviously will not rise above 125-130 resulting in perfectly cooked meat every single time.
4. Now we want to sear the meat. Put about 2 teaspoons of oil in a cast iron skillet or a skillet that can take high heat. Heat your skillet just until it smokes. As SOON as it starts put the meat in. We only want 45 seconds-1 minute no more on each side. So 45 seconds on one side, flip and 45 seconds for the other.
5. Let meat rest about 10 minutes to the juices absorb into the meat and you are now ready to eat.
This results in a PERFECTLY cooked steak every single time with no work really involved. If you can measure the temperature of water, you can have a PERFECTLY cooked steak every single time. This is how the Most Expensive restaurants cook their steaks. Its called Sous Vide. They use machines that costs thousands of dollars but you can get the EXACT SAME results with just a beer cooler. Its the ONLY way I ever cook steak because it comes out PERFECT every time. Restaurant quality. The other good thing is, you can have them in the cooler in the water bath for a long time and whenever you are ready, you can just sear it in the pan and BOOM, its done!
Give it a try, you will be shocked that you just made better than Restaurant Quality once you get it down perfectly. Easiest thing you will ever do.
interesting... i never gave sous-vide a chance because i thought the vacuum sealing sounded like a pain. that ziplock technique looks great though.
what machine do you use, adonis? thinking about giving this a try. also, what is a "beer cooler"...
is that just a regular cooler?
