What is "sous vide" cooking?
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. Once limited to the pros, this cooking technique utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. This technique produces results that are impossible to achieve through any other cooking method.
With the affordability of the modern immersion circulator, cooking sous vide at home has never been easier!
Here at JH Buffalo Meat Co., we love the precision and ease of using an immersion circulator. We have really been impressed with Anova Culinary to cook our elk, bison, and wild boar steaks and cuts!
Here is the step-by-step process of perfectly cooking a medium-rare Buffalo or Elk NY Strip Steak using sous vide and sear method:
- Set immersion circulator to 122F
- Take out your Buffalo or Elk NY Steak from the freezer and soak directly in the immersion circulator for 3.5 hours
- Pat dry the steak to remove any moisture
- Finish the steaks by coating them with sea salt & fresh cracked black pepper crust.
- Pan-sear the crusted steaks in a hot cast iron pan with butter for approximately 1 minute per side!
With a quick finish in a hot pan, you can get that perfect sear and flavorful crust while keeping the interior perfectly cooked to your desired doneness! It’s just that easy to have perfectly cooked steaks every time!
Give sous vide cooking a try and let us know what you think.