Title: How To Cook Steak Sous Vide | Sansaire
Headings: How To Cook Steak Sous Vide
How To Cook Steak Sous Vide
Basic Sous Vide Steak Recipe
The challenge of medium rare
The dreaded “gray bands” of traditionally cooked steak
How to choose the cooking temperature for sous vide steak
How to determine the minimum cooking time for sous vide steak
Sous Vide Cooking Time for Core Temperature
Faux-aging: How to turn cheap a cut into a $60 restaurant steak
Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)
How to sear steak after cooking sous vide
Further Reading

Content: Faux-aging: How to turn cheap a cut into a $60 restaurant steak
The world’s best steakhouses improve the flavor of their beef by dry aging it for 2-4 weeks or longer. The dry aging process removes water from the meat, which concentrates its natural flavor. In addition, enzymatic reactions break down the fats and proteins into sugars and amino acids, including glutamic acid, which is responsible for the “umami” flavor that is so prized in a great piece of beef. If you don’t want to hang a primal cut of beef in your refrigerator for a month, there’s a faster way to simulate the same flavors you find in dry aged beef. By marinating the meat in a glutamate-rich sauce, you’ll dramatically enhance the savory, nutty, umami flavors in the meat. Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)
Feel free to substitute or remove any of the ingredients below, or alter the quantities to your taste. All of the recommended ingredients are high in glutamic acid, amplifying the umami flavor in the meat. Yield: