a simple steak dinner with sous vide
It might be Tuesday, but we’re already feeling super wiped and ready for a relaxing weekend! The last thing we want to worry about is keeping an eye on dinner when we leave work tonight. Thankfully, the sous vide is here to help us out. In case you aren’t aware of this new culinary trend, sous vide is used to describe food that is vacuum sealed in plastic for cooking in a temperature-controlled water bath. This method of cooking allows you to cook many different foods to perfection while being able to step away from the stove. Therefore, it’s a perfect cooking method for steak! So tonight, we’ll be diving into some Steak-Frites with Rosemary Garlic Butter with the help of our sous vides at home. A French bistro classic, steak-frites needs only a green salad and a good Cabernet or Merlot to complete the meal. Originally a no-frills worker’s dish, the steak is now a universal favorite and is often treated to last-minute spoonful of béarnaise sauce. Here, a simple herb-garlic butter crowns well-seasoned meat.
Steak-Frites with Rosemary Garlic Butter
2 boneless rib-eye or strip steaks, about 3/4 lb each
Kosher salt and freshly ground pepper
4 fresh rosemary sprigs
8 cloves garlic, smashed
2 tablespoons canola oil
4 tablespoons unsalted butter
Frites, for serving (recipe below)
Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 129°F for medium-rare or 134°F for medium.
Season the steaks generously on both sides with salt and pepper. Place each steak in a vacuum bag, add 1 of the rosemary sprigs and 2 of the garlic cloves to each bag, and vacuum seal closed.
When the water reaches the desired temperature, lower the bags into the water bath and clip the top of each bag to the side of the water basin. Cook the steaks for 1–4 hours. When the steaks are ready, remove the bags from the water bath, transfer the steaks to a plate, and discard the rosemary and garlic. Pat the steaks dry. Season with salt and pepper.
Heat a large frying pan over high heat until very hot. Add the oil, and when the oil is hot, add the steaks and sear, turning once, until a charred crust forms on both sides, about 2 minutes per side. Add the butter and the remaining 4 garlic cloves and 2 rosemary sprigs to the pan. When the butter melts, using a spoon, baste the steaks with the butter for about 1 minute, placing the garlic and rosemary on the steaks if they begin to burn.
Serve the steaks right away, accompanied with the frites.
Water Temperature: 129°F for medium-rare steaks, or 134°F for medium
Time: 1–4 hours
Sealing Method: vacuum seal
3/4 cup water
1/2 teaspoon sugar
1/2 teaspoon baking soda
1– 1 1/2 lb russet potatoes, peeled and cut lengthwise into batons 1/2 inch by 1/2 inch thick
Canola oil, for deep-frying
Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 194°F.
In a liquid measuring cup, whisk together the water, salt, sugar, and baking soda to make a brine. Place the potatoes in vacuum bag and pour in the brine. Arrange the potatoes in a single layer and vacuum seal closed.
When the water reaches 194°F, lower the bag into the water bath and clip the top of the bag to the side of the water basin. Cook the potatoes for 15 minutes. When the potatoes are ready, remove the bag from the water bath. Drain the potatoes, discarding brine. Spread in a single layer on a paper towel–lined baking sheet and let dry for 20 minutes.
Fill a large, heavy-bottomed saucepan three-fourths full with oil and heat to 225°F on a deep-frying thermometer. Line a baking sheet with paper towels. Working in batches and using a slotted spoon, lower the potatoes into the hot oil and fry until golden, about 5 minutes. Transfer the potatoes to the prepared pan. Repeat until all are fried.
Increase the oil temperature to 380°F. Line a second baking sheet with paper towels. Again in batches, lower the potatoes into the hot oil and fry until golden brown, about 2 minutes.
Transfer to the prepared pan and season with salt. Repeat until all the potatoes are fried. Serve hot.