Ingredients
Raw cut steak ( 1 piece ) | Garlic ( One clove ) |
Butter ( Adequate amount ) | Fresh rosemary ( Adequate amount (optional) ) |
Freshly ground Himalayan rock salt ( appropriate amount ) | Freshly ground black pepper ( appropriate amount ) |
Port wine ( Adequate amount (optional) ) |
How to cook steak at low temperature
1.Put the frozen steak in the refrigerator 24 hours in advance, defrost it, take it out, loosen the meat mallet (needle), and use the kitchen Dry with paper towels.Sprinkle with salt and cracked black pepper, spread with port wine, and press the garlic cloves without peeling them.Put all ingredients into a vacuum bag and vacuum.
2.After vacuuming, place the steak in the refrigerator and cool it to 5℃
3. Put the steak into a constant temperature water bath, set the water temperature to 57°C, and put cold water into the pot.
Thick-cut steak is recommended.The setting time is 45 minutes for 1cm thick steak, 60 minutes for 2cm thick steak, and 90 minutes for 3cm thick steak (7 layers cooked)
4.Control the temperature well, and it can be appropriately lowered by about 3℃.
5. Immediately after the time is up, put a small amount of oil in the frying pan, heat it, and steak Fry on one side for no more than 30 seconds until browned, remove from pan and serve on a plate.
6. Pair it with plate decorations and let’s start with Michelin-level steaks.
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