There’s already enough work to do when you’re cooking up a meal – from the marketing, to the prep work, the actual cooking and plating and then the cleaning up.
We’re here to make it easier on you by offering an optional sous-vide service.
What is sous vide?
Sous vide (pronounced “soo-vee”) means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.
This cooking technique involves an immersion circulator that allows you to set the temperature of the water to determine the desired doneness and circulates the water around the pot to ensure consistent results all round.
The most visible indicator is that the meat will have a perfectly consistent shade from edge to edge when you cut into the meat. All you have to do then, is to finish it off with a sear for that sexy crust.
Your sous chef
To cut down on your prep time or take the guesswork out of cooking in general, opt for the sous-vide service when ordering from us. Pick a marinade to allow the flavours to be infused as it cooks.
The default setting we cook our meat is to medium rare. After it’s cooked, we’ll usually blast chill the meat to ensure there is no contamination during transportation. You may keep the meat in the chiller or up to 3 days. Alternatively, you can freeze it for up to 6 months.
Ok, so my steak is already sous-vided, what now?
Here’s how you finish off your steak.
Remove the steak at least 15-20 minutes prior to cooking to allow the meat to come to room temperature to ensure an even cooking temperature throughout. If you skip this step, you’ll be cutting into cold meat and nobody wants that.
Remove steak from bag, drain and pat dry completely. This is important to get a good sear.
Prep your pan – a cast-iron or stainless steel skillet usually yields the best results for a gorgeous sear. Put a little bit of oil in and turn the heat up high till the pan starts to smoke.
Place the steak into the pan. Drop in your aromatics (e.g. garlic, rosemary/thyme). Watch the time and leave it on for 15 – 20 seconds.
Leave it on longer if you prefer your doneness to be medium well/well done.
Flip the steak for another 15 – 20 seconds. Don’t forget the sides too.
Put in some butter and quickly baste the melted goodness all over the steak with a spoon for added flavour and colour.
Put it aside to rest for 2 minutes preferably on a cooling rack so it won’t sit in its own pool of liquid.
Plate up and dig in and give yourself a pat on the back for a job well done.