There is only one goal that I want to achieve with this post, it is not true that if you want to have perfect steak, a tender beef cut, juicy on the inside, crispy-crusted and well seasoned on the outside you have to visit some of the pricey steakhouses and restaurants run by world class chefs. I have made my steaks in many different ways and I did have my favourite recipe until I saw this tutorial video and sous-vide recipe by ChefSteps. They have said so but I will say it again this is definitely the best The Best Way to Cook a Steak. Period. Many thank to ChefSteps for this amazing tutorial on how to make a perfect steak. Try it, I’m sure that when it comes to steak “sous vide” will have central role in your kitchen.
It doesn’t matter if your steak is dry-aged or Wagyu or even Kobe beef, this method works on any type of steak. Yes you heard it right, you can buy Wagyu in states now, for the first time since the ban in April 2010. DeBragga (link) is now offering authentic Wagyu straight from Japan also through online retail channels.
- Steak, 1 in thick
- Salt, kosher, as needed
- Black pepper, freshly ground, as needed
- Olive oil, as needed
- Bay leaf, fresh, or other fresh herbs, as needed
- Butter, as needed