very appealing about that sizzling crust you get just
as the steak comes off the heat, and I have to
restrain myself while letting it rest.
Cooking a steak sous-vide can help a great deal in
this department: because there is no large
temperature gradient built up inside, you do not need
to wait for temperatures to normalize—they’re
normalized to begin with! The only gradient that
builds is during the brief searing stage, which only
requires a few moments of resting. Still, this is
enough time for some of that crackling crust to
disappear.
Wouldn’t it be great if there was a single
technique that gave us the best of both worlds? Well,
fortunately for us, there is.
The trick is to allow the steak to rest normally,
and then, just before serving, reheat its fatty pan
drippings until they’re smoking hot and pour them
over the steak. The steak will sizzle and crisp, while
the interior stays perfectly well-rested and juicy.
Adding some aromatics to those pan drippings is
never a bad idea, and re-collecting them after
pouring them over the steak and serving them
alongside the steak in a little heated pitcher gives
you a built-in sauce right there. This method will
work for any steak or chop, not just those cooked
sous-vide.
I propose that the resters and nonresters of the
world now unite over some juicy, crusty, sizzling
steaks to celebrate.
nandana
(Nandana)
#1