Sous vide cooking involves vacuum sealing your food and then putting it in a temperature controlled water bath. Since the water bath is controlled, the food is cooked to a precise temperature and cannot be overcooked. So in todays case, I was able to perfectly cook my steak to medium-rare while leaving it unattended for about an hour while I made side dishes and played with the toddler.
Once the steak was cooked to medium rare and I was ready for it, I removed the vacuum bag from the water bath, patted dry with paper towels, and then topped with salt, butter, and thyme to broil so I wouldn’t miss out on that amazing sear a steak would normally have. It was fabulous and ridiculously tender thanks to the precision cooker and cut of steak.
Now obviously I had a lot of extra tools and gadgets to cook the steak sous vide. I’ve built all these tools up over a few Christmas holidays and I love them but what took this dinner to the next level and really made it feel like I was spoiling myself, was the gorgonzola sauce. The sauce was thick and creamy with a bit of a nutty flavor from the gorgonzola cheese and nutmeg. No matter how you cook your steak (or potatoes) I would recommend adding this sauce to the final plate.
Prep: 2 minutes
Cook: 10 minutes
Yield: ~ 1 cup
- 1 1/3c. Dry white wine
- 1 1/3c. Heavy cream
- 3/4c. Gorgonzola cheese crumbles
- 1c. Parmesan cheese
- 1/4tsp. Nutmeg
- Salt TT
- Over medium-high heat add the white wine to a shallow pan and reduce by 1/2.
- Slowly whisk in the heavy cream and bring to a simmer.
- Whisk in the gorgonzola and parmesan until melted.
- Mix in the nutmeg and salt TT.
- Allow sauce to simmer until it has reduced and thickened.
- Pour over anything and everything and enjoy!
Steps for sous vide steak
- Bring water bath to desired temperature (the temperature you want your steak to be finished at). I set my precision cooker to 131.5 since the broil at the end will cook it a bit further.
- Salt and pepper steak then seal in a vacuum bag.
- Add vacuum bag to the water bath and allow to cook for at least 45minutes.
- Open the vacuum bag and blot dry the steaks.
- Top with salt, butter, thyme or other herbs of your choice.
- Broil until seared.