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vacuum steak method

USING A VACUUM SEALER AND SOUS VIDE CIRCULATING DEVICE

Instructions
 

  • Season cut with a marinade like the Faux-aging marinade above or a similar glutamate based mix.
  • Vacuum seal the cut.
  • Add the sealed cut to a pot of water heated to 134°F (with the sous vide device) until the desired doneness temperature is reached (about an hour for a 1” cut and 3 to 4 hours for a 2” cut – download a quick reference chart).
  • Remove cut from seal, pat dry, and sear.