Sous Vide Cooking Guarantees a Perfect Steak Every Time

Congratulations! Dry aging done! Your ribeye, striploin or sirloin is ready. Now it’s time to trim the “bark” off, cut it into steaks, and get ready to enjoy, share or preserve to savor over time.

Steak lover beware: Dry aged steak cooks faster than “wet-aged” steak. With the lower water content, there is none of the weep and shrivel to indicate doneness. Time has provided tenderness that you don’t want to unintentionally turn to shoe leather.

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The ultimate way to cook a steak is sous vide, under vacuum in a controlled temperature water bath. Once the meat has reached the desired temperature of the bath, the meat is cooked perfectly edge to edge. Polish the steak off with a quick sear on a grill or frying pan. This is the secret to a perfect steak.

Freezing dry aged steaks:
Dry aged steaks freeze very well with minimal impact on taste or texture. Because of the reduced moisture content, dry aged steaks are less susceptible than wet aged steaks to freeze damage that is a result of water crystal formation. Simply vacuum seal your dry aged steaks into vacuum/sous vide bags and place them in the freezer. For best results, thaw the steaks very slowly in the refrigerator and bring them to room temperature before grilling or cooking sous vide. You might want “hot tub” the steaks in lukewarm water for an hour or so before cooking so you know they are just right when you toss them on the grill.

Cooking dry aged steaks:
Dry aged steaks tend to cook faster than wet aged steaks because there is just less water in them to “bring to a boil.” The steak will reach doneness in much less time. So, keep an eye on those steaks, use a quick read thermometer, and pull them off before they reach temp to let the carry over do the trick.

Many chefs will quick sear the steak before vacuum packing with a pat of butter and some seasoning. When you sous vide this way, the flavors expand and penetrate the meat delectably. Sous vide cooking is your best guarantee of steak perfection—exact temperature, ideal texture, complete nutritional value and maximum flavor.

One great resource on the web, ChefSteps.com, offers a great visual guide to temperature and doneness. They also offer online video classes on how to cook perfect proteins and more sous vide.  Check out their Map of Sous Vide Cooking:

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What’s new and what’s news from the National Restaurant Association

Restaurant owners’ ears should perk up at this one…  The National Restaurant Association and LivingSocial announced a partnership last week to help educate and inform restaurant operators on various marketing opportunities that could help raise brand awareness and even increase sales.  The results of their research will be revealed at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, May 5-8.

Read more here.

In other NRA news, the 2012 Food and Beverage Product Innovations Awards recipients have been announced.  Here are a few we found interesting.  Find them all here.

Copa di Vino – Copa di Vino Wine (Copa!)
First wine by the glass bottled directly into a recyclable plastic cup that allows an operator to conveniently serve wine anywhere without the need to uncork and pour—reduces costs and waste.

White Toque – Vegetable Glacis
All-natural vegetable concentrates for enhancing soups, sauces, dressings and dips. The first frozen line available in the US in a convenient squeeze bottle with flavors including Red Beet, Onion, Carrot, Red Pepper, Yellow Pepper and Tomato Confit.

SASASWEETS – SasaPops brand artisan frozen pops
SasaPops Fruit Bars are pure—only fruit, water and organic sugar. SasaPops Dessert Bars are the first pops with dessert inclusions, such as cake chunks in decadent real cream bases. Also available in a MiniPops size perfect for children.

Table for two? You don’t have to spend a fortune or leave home!

This year, skip the overpriced restaurants, stuffy suits and treat her to a beautiful steak in the comfort of your own home.  With all the support you need on our website and forum, both full of great information, advice and conversations with real UMAi Drybag Steak users, you can spend less time with questions and more time together.

Try out these recipes for Valentine’s Day:

Featured Recipe:
Peppercorn Crusted Filet Mignon with Balsamic Red Wine Sauce
From Steamy Kitchen

A perfect spurge to woo your sweetheart.  Steamy Kitchen shows you how even the most clueless cooks can create this masterpiece to “Oooo” and “Awww” her.

Featured Dessert:
Tiramisu Chocolate Mousse – Pick’em Up and Lay’em Down
A perfect chocolate finish to a romantic dinner from Food Wishes. “Most foodies know that Tiramisu is a decadent dessert featuring coffee soaked ladyfingers layered with a zabaione and mascarpone, but what many people don’t know is that the recipe’s name is one of the best culinary double entendres ever.”