Recipes/Bison Steak Sous Vide
Ingredients (per steak)
- 8-oz lean bison ribeye steak, approx 5/8" thick
- 2 tbsp olive oil
- Maybe 1/2 clove garlic (jbash found "maybe 1 clove" far too strong; Blue disagreed)
- Rosemary leaf, dried, ground (not really quantified yet... 1 tsp??? Last time it was too little at MAYBE 1/2 tsp)
- Salt (also poorly quantified)
- For Kaia: meat tenderizer
Temperatures and times
- 56C for 3 hours yields medium (steaks may not have been at same temperature going in)
- 55.5C (with bath starting at 51C and getting to 55.5 over maybe 5 minutes) yields an "almost medium" medium rare
Method
- Seal frozen steak with oil and seasonings in vacuum bag
- Thaw to refrigerator temperature
- Place in hot water bath for 3 hours
- Remove from bag, pat dry
- Finish with plumber's torch
Notes
Sous vide makes the seasoning flavors brighter and stronger. Garlic tastes like uncooked garlic. Might try garlic powder.
The torch method is much easier to perform, much easier to clean up, and uses much less fuel than the baking steel method.
Tried with maybe 3/4 tsp of rosemary per steak, 1 clove of garlic plus maybe 2 cloves worth of dried garlic divided among 4 steaks, and frozen steaks at 55.3 for 2:45, and they came out overcooked... except for Kaia's, which had 1/4 tsp of meat tenderizer and came out much pinker than the others. Spice mixture was off to the side a bit, but oil was relatively distributed. Conjecture: frozen steaks couldn't absorb oil and cooked faster; tenderizer made steak more absorbent. Try thawing them before bringing bath up to temperature, and cook even cooler... 55.0?
