Ingredients
- 1 Kilogram Beef Bbq Steaks
- 1/4 Cup Miso Paste
- 1/4 Cup Brown Sugar
- 1/4 Cup Soy Sauce
- 1/4 Cup Mirin
- Salt to taste
Instructions
- Combine the miso, sugar, soy sauce, and mirin in a food processor and blend until smooth.
- Marinate the bbq steaks overnight in the soy-miso mixture.
- Put the beef and marinade in a sous vide bag and cook for 18 hours at 150F.
- Drain the beef steaks out of the cooking liquids.
- Transfer the cooking liquid in a pot and simmer to reduce volume by half.
- Season the beef steaks with salt.
- Finish the steaks in a pan or on the grill, basting with the reduced sauce.
Happened to see some good 7-bone steaks at the market. These are cross-section cuts from the chuck area, and while being that robustly-flavored, they do tend to be tough if cooked with dry heat. They're best braised rather than done on the grill. . . before the introduction of sous vide that is.
Honestly, I used to stay away from this cut. It just sits in nowhere land in my opinion – there are far way better choices for a braised beef dish, shank and short ribs being my favorite, and definitely way much more options for a bbq – porterhouse, t-bone, ribeye. . . we all know that.
Thinking sous vide, it's just about time I give this gorgeous-looking cut another try, braising aside.
Let's mix up some good flavors for these steaks. Blend equal parts of miso, brown sugar, soy sauce, and mirin into a smooth marinade. Actually, if it weren't for the miso, this could easily be done by using a whisk.
Can this mix be modified? Certainly, though I think that the given proportions really work well already. Adding some chili paste or some lime peel would be my suggestions.
Massage the marinade well into those steaks, making sure each cut is evenly coated.
Transfer the steaks, including the marinade, into a resealable bag and let it sit in the chiller for at least overnight. Leaving them for 2 whole days would definitely yield better results.
When they're ready to cook, just take that bag out of the fridge and dunk it right into your sous vide bath.
These steaks will be cooking for 18 hours at 150F. Be patient, you'll be rewarded with really excellent beef bbq in the end. I recommend getting an immersion circulator with an app so you can monitor during the process.
One problem you might encounter with that much cooking time would be evaporation of water from your sous vide bath. That would mean you'll have to periodically add water to your cooking vessel, which could be too tedious aside from the temperature drop as a result of doing so.
The solution here is really simple. Cover your cooking vessel and believe me, you won't need to check for once through the entire 18 hours. Check out this list of sous vide tools for some insight on how to cover your cooking vessel, or you could just use plastic wrap.
As soon as the time's up, get those steaks out of the bag and let them air-dry a bit. This way, they'll get a better sear as they hit the hot pan or grill.
Don't throw away those cooking juices in the bag though. Put it in a pot and let it simmer away to reduce to half its volume. It'll make a very good basting sauce or dip for your steaks.
Let's give these steaks a final seasoning of salt just before it goes out for searing.
Start with a very hot pan when searing these steaks. I also suggest that you render that thick layer of fat on top of the steaks. Grab a hold of the steak with a pair of tongs and let it stand in the pan, fat side down.
These steaks just went from being totally ignored to being a star for my bbq. Thanks to sous vide!
Ingredients
- 1 Kilogram Beef Bbq Steaks
- 1/4 Cup Miso Paste
- 1/4 Cup Brown Sugar
- 1/4 Cup Soy Sauce
- 1/4 Cup Mirin
- Salt to taste
Instructions
- Combine the miso, sugar, soy sauce, and mirin in a food processor and blend until smooth.
- Marinate the bbq steaks overnight in the soy-miso mixture.
- Put the beef and marinade in a sous vide bag and cook for 18 hours at 150F.
- Drain the beef steaks out of the cooking liquids.
- Transfer the cooking liquid in a pot and simmer to reduce volume by half.
- Season the beef steaks with salt.
- Finish the steaks in a pan or on the grill, basting with the reduced sauce.
Sous Vide Ham and Manchego Egg Bites
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