With the addition of a vacmaster and a sous vide supreme, I have decided to finally try sous vide-in’ meats.
I picked up a piece of Kobe striploin from western Canada (not a true Kobe, the cattle is raised in a similar fashion as their Japanese cousins). Before we begin, there is something you need to know about sous vide-in’. There are two trains of thought when it comes to cooking proteins this way: cook and direct serve or cook and chill. When you cook and direct serve, you simply cook the meat to the precise internal temperature of doneness under low temperatures then it is to be served right away, whereas the meat in the latter method is chilled and re-thermalized during service after it has been cooked.
A searing pan is heated for 5-10 minutes on high heat. The striploin is seasoned then seared on all sides with fat. The searing of the meat will kill any bacteria on the surface of the meat; the browning will contribute to the flavour due to the Maillard reaction.
The seared meat is placed in a bag with a knob of butter and then vacuum sealed on low.
The steak is cooked at 60 degrees Celsius for 15 minutes.
On the left, we have a piece of the same striploin, grilled to the barbie to med rare.
On the right, the striploin that was sous vided. The striploin was removed from the bag, it was then grilled to give it a better crust and some smokiness.
The blind taste test proved that the sous vided striploin offered a softer and less stringy texture than the other striploin that was cooking on the grill.