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cheap steak cooking tip

WITHOUT A VACUUM SEALER OR FANCY DEVICE

Instructions
 

  • Season cut with a marinade like the Faux-aging marinade above or a similar glutamate based mix.
  • Place the marinaded cut into a Ziploc bag and remove as much air as possible using the water displacement method. Basically, you’re just placing the bag containing the cut into a bowl of water, allowing the water pressure to push out the air from the bag and while it’s submerged you seal the bag. You’ll need to extract most of the air to ensure an even cook (and so that your cut doesn’t float when placed into the pot of water).
  • Add the sealed cut to a pot of water on the stovetop which has been heated to 134°F. I recommend mounting a thermometer to the pot. Leave the cut submerged 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.