Well Worth the Wait - Sous Vide Shank Steaks
Sous Vide, meaning "under vacuum", is a method of cooking with a sealed bag in low temperature water for extended period of time. Each cut changes the guidelines for the temperature and timing. Typical cuts, such as sirloins or ribeyes take between 3-6 hours depending on temperature. Choosing a thicker cut with a piece of bone meant a slightly higher temperature with a much longer cook time. Below shows our Shank steak with the ingredients placed in the bag. Sprinkled with just salt and pepper, rosemary and garlic helped add flavor while the butter slabs helped keep moisture.
This piece was placed in the vacuum sealed bag in 140 degree water for 12 hours. Once removed from the bag it was placed in the oven on broil for 3 minutes each side. This seals the meat and gives a delicious outside. When preparing meats in sous vide, it is a lot like smoking. The slow and low heat allows the entire steak to stay consistent and will have even coloring throughout, as seen below. Best part of sous vide, is you can set it and walk away, enjoying a quick dinner set up when ready.