STEAK TEMP MEDIUM RECIPES

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SOUS VIDE MEDIUM-RARE STEAK - RECIPES.ANOVACULINARY.COM



Sous Vide Medium-Rare Steak - recipes.anovaculinary.com image

Why cook sous vide? The results are obvious. Take these two tenderloin steaks, for example. They’ve both been cooked to 130ºF (medium-rare), but they look strikingly different. The steak on the left has been cooked using the Anova Precision Cooker and then quickly seared before serving. The steak on the right was seared on the stove-top and finished in a hot oven. The steak cooked sous vide has a few distinct advantages: First, it is medium rare almost completely from edge-to-edge. (There is a small, millimeter-thick browned edge that results from searing the steak to finish.) The steak cooked using the traditional method is medium-rare in the center, but has a thick, overcooked band around the edges. Second, the muscle fibers in the sous vide steak are smooth and still full of delicious, beefy juice. The steak on the right has contracted and lost some of its moisture. The grain is more fully defined and less tender. Third, if you're cooking a steak with a defined fat cap (like a ribeye or strip steak), you'll definitely want to choose the sous vide option — the fat on a sous vide steak is tender and flavorful, while the fat on a traditionally cooked steak is tough and gristly. Which would you rather eat?

Provided by Kate Itrich-Williams

Total Time 02 hours 00 minutes

Prep Time 010 minutes

Yield Ingredients for 1

Number Of Ingredients 3

6 HEAVENLY LEFTOVER STEAK RECIPES - THE WICKED NOODLE



6 Heavenly Leftover Steak Recipes - The Wicked Noodle image

This recipe is intended for you to throw this sandwich together with what you've got on hand, however, it's SO GOOD that you may want to plan ahead if you're dining out at your favorite steakhouse.

Provided by Kristy Bernardo

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 2

Number Of Ingredients 11

1/2 lb leftover steak (or use however much you have leftover)
1/2 cup sour cream
2 tablespoons prepared horseradish
1 large sweet onion
1/4 cup extra-virgin olive oil plus 1 tablespoon, divided
2 teaspoons brown sugar, optional
8 oz cremini mushrooms, optional
2 ciabatta rolls
1-2 garlic cloves, minced
1/4 cup extra-virgin olive oil
Sliced cheese

Steps:

  • Slice leftover steak against the grain into thin strips. Allow steak to come to room temperature.
  • Make the horseradish cream. Mix together ½ cup of sour cream with 2 tablespoons of prepared horseradish. Adjust the amounts to suit your tastes and according to the strength of the horseradish, which can vary greatly between brands.
  • Meanwhile, make the caramelized onions. To do this, slice a large sweet onion into rings. Heat a skillet over moderate heat; add a tablespoon of oil. Add onion rings and a pinch of salt; saute slowly until golden brown and caramelized, about 45 minutes or so. Don’t turn up the heat! In fact, if your onions are browning too quickly, turn the heat to medium-low. I like to add a couple teaspoons of brown sugar at the start of cooking; it helps the onions to caramelize and makes them a bit sweeter. You can also try adding a healthy dose of your favorite hot sauce toward the end for an extra spicy treat!
  • If you’re a mushroom lover, slice some mushrooms and saute over high heat in a small amount of oil (yes, high heat so they get nice and brown…that’s where all the best flavor is).
  • Now make the garlic bread…that’s right, garlic bread. First, add a minced garlic clove (or two) to ¼ cup of extra virgin olive oil; let sit at room temp for at least thirty minutes. Next, take a couple of ciabatta rolls – don’t substitute here, trust me – and brush on your olive oil onto the cut parts of the rolls. Place rolls cut side up on a baking sheet and broil until golden brown.
  • Top roll bottoms with sliced steak, sautéed mushrooms, caramelized onions and a slice of jack or provolone cheese. Place back under broiler until cheese is melted. Spread horseradish cream onto cut side of roll top and place on top of sandwich.

Nutrition Facts : Calories 1261 calories, CarbohydrateContent 68 grams carbohydrates, CholesterolContent 152 milligrams cholesterol, FatContent 92 grams fat, FiberContent 5 grams fiber, ProteinContent 45 grams protein, SaturatedFatContent 24 grams saturated fat, ServingSize 1, SodiumContent 702 grams sodium, SugarContent 22 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 60 grams unsaturated fat

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