Steaks ? ?Ghetto Sous Vide?.

So as I told you yesterday, I tried out David Changs “Ghetto Sous Vide”-Technique. The technique is basically cooking the steaks in plastic bags until the whole steak reaches the desired core temperature. And I have to admit, it just rocks! I just had to change some small things, because the tap water in my parents house just doesn’t go above 115 degrees. So I put a large meshed sieve in the biggest pot I could find, so the steaks don’t touch the hot bottom of the pot. I put the pot on low heat and just added a little bit of cold water whenever it got too warm.

The result was a perfectly medium rare, juicy and tender piece of beef. I didn’t use the hanger steaks Chang uses in his Steak Ssam recipe, because it’s just impossible to get them here in Germany. People just don’t appreciate meat in Germany. It’s a shame. Everyone just eats like the leanest and most boring cuts.

You start with marinating your steaks each in its own zip lock or sealed freezer bag overnight. The steaks are then put in a huge pot of water that is either placed on the lowest possible heat or in the sink.

If you choose to put it in the sink, keep track of the temperature and add hot or cold water whenever the temperature is too low or high. You want it to be about 120° to 125°. If you use your stove add cold water whenever the temperature exceeds 125°.

After about one hour take out the bags with the steaks and put them into an ice bath for 20 minutes. Take them out and refrigerate until about half an hour before serving.

Drain marinade and season steaks with coarsly ground black pepper.

Heat grilling pan with some grape seed oil or a grill. Try to get it as hot as possible and sear steaks for about 1 minute each side.

Remove steaks from heat and let them rest for about 5 minutes and serve.

Click here for more meat temperatures.