#牛排 #
Feel free to master the ripeness of the steak
Sous vide is a popular way of cooking in high-end Western restaurants. Compared with traditional cooking methods, low temperature slow cooking uses precise temperature control to heat the steak evenly, eliminating the speculation of beef maturity during the cooking process, simple operation, high success rate, and making the steak more tender and juicy and full of flavor.
ingredient
Snowflake steak 100g / water 1500g / red wine 50g
Olive oil 20g / butter 15g / thyme 2 sticks
Italian seasoning 10g / low temperature sealed bag 1 / sea salt 5g
steps
01
The steak is brushed with olive oil on both sides, placed in thyme, marinated for 30 minutes, and then placed in a low-temperature sealed bag and pumped into a vacuum
02
Put the main pot of the cooker into the net basket, add 1500g of water, put in the sealed steak, cover the pot lid; set for 2 hours / 2 gears / 55 degrees, follow the menu steps, time to take out
03
Empty the main pot, put the juice in the sealed bag, red wine, olive oil, Italian spices, sea salt, set 5 minutes / 1 variable (reverse) / 140 degrees; fry the steak in another pot, fry for 15 seconds on each side
Learn this cooking method
To ensure the taste of the steak
You can also choose the degree of cooking of the steak
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