Skip to main content

Porterhouse Sous Vide

I love gadgets. If it can help in the kitchen, I'm interested. I recently got a sous vide cooker. For those who don't know, it is a French way of cooking food in a vacuum bag. The bag is placed in a warm water bath, and the machine circulates warm water around the food. The beauty of this way of cooking, is nothing gets overcooked. Whatever the temperature the cooker is set to, the food can't cook past it.
This is a great way to prepare a steak, without constantly having to monitor your food. After a couple of hours in a water bath, the meat just needs a quick trip to a hot cast iron pan, or grill, to form a nice crust. The inside will be the perfect temperature.
 Tonight I chose a two pound porterhouse for dinner. Begin by seasoning your steak with your favorite seasoning. I chose steak seasoning from the St. Augustine Spice and Tea Exchange, a great place to get spices. You can also use salt and pepper if you like. Next, place the steak in a vacuum bag and seal.



Next, preheat the water bath to the temperature you want your steak to be when finished. I like my steak medium rare, so the cooker is set to 128.5 degrees  Then set the timer for three hours.
 When the timer goes off, remove the steak from the water and remove from bag. Allow to rest a few minutes while your grill or cast iron pan gets up to temperature. If using a cast iron skillet, preheat it over a medium flame. Next add a pat of butter or one teaspoon of olive oil. Add the steak and allow to cook about one minute each side. Spoon a little of the pan drippings over the steak. Remove when you have a nice crust on each side.  If using a grill, heat it to high temperature, and again, cook on each side  about a minute.  Remove, slice, and enjoy the best steak you have ever eaten.

Comments

Popular posts from this blog

Cast Iron Ginger Cakes

These desserts are the perfect way to end a meal. Made in Lodge Cast Iron mini pans,  they are the right size for a satisfying finish. Fresh blackberries add just the touch.


Recipe:
Preheat oven and pans to 375 degrees.
Cream together:
4 tablespoons softened butter
1/4 cup sugar
1/2 tsp ginger
1/4 tsp nutmeg
1/4 cup molasses
1/2 tsp baking soda
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon
2 tablespoons  heavy cream
3 tablespoons milk

Add 1 cup pastry flour and mix together.
Add optional blackberries or raspberries.

Split batter between two small 6 inch or six 3 1/2 inch cast iron pans.
Bake 20 minutes until toothpick in center comes out clean.

Smoked Full Brisket Flat

I smoke a lot of meat. Usually I do a brisket once or twice a month. Yesterday I couldn't find a nice packer, which is the whole brisket, but  I did find a beautiful flat which was nicely trimmed. Weighing just over nine pounds the price was equal to the fourteen pound packer that was mostly one giant fat cap.
Since the flat is much leaner, I started by injecting the meat with a mixture of no salt added beef broth and about 1/2 teaspoon of the rub. This will keep the brisket nice and moist through the 10 to 12 hour cooking process.

Ingredients for the rub:
1 teaspoon coarse salt
2 teaspoon ground pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon chili pepper


Add a circle of charcoal around the bottom of your smoker. Add several chunks of oak which has been soaked over night. Light on end of the circle and allow about one half hour for the fire to start. If done properly, you can smoke all day with charcoal ring and only have about one third to one half of t…

Cinnamon Peach Pancake Topping

Living in Florida, we have access to lots of fresh fruits and vegetables. We have several seasons of great produce. Strawberry season just ended, and peaches are just coming to the market. My wife came home with a half dozen, after a trip to the produce stand. This is a quick recipe that is great for pancakes and waffles. It also pairs well with 4Rivers bourbon maple syrup, for those lucky enough to have a smokehouse near you. (For the record, I am not connected in any way with 4Rivers.)

Ingredients:
3 ripe but firm peaches
1/4 cup water
1/8 teaspoon cinnamon
dash ginger
dash nutmeg

Start with the peaches. The ones I have are slightly smaller than usual. Simply peel, remove the pit, and dice into small pieces. Add water and bring to a boil. Reduce heat, and add the spices. Simmer until the fruit softens and the water reduces to a thick syrup. Remove from heat.

I like to add a drizzle of syrup, a heaping spoonful of peaches , and a dollup of whipped cream. Enjoy!