I love a good steak. What’s more, I love a good rare steak. The problem with loving good rare steak is that it’s rare to get, if you pardon the pun. Overcooking steak is a common problem – even in reasonably pricey restaurants. The challenge for chefs is to sear the outside of the steak to caramelize the outer surface of the steak and to allow enough heat to penetrate to start breaking down the proteins of the steak without allowing it to overcook. Then I discovered there is way around this problem. It’s sous vide cooking.
Sous vide cooking is process involving cooking vacuum-packed meat in a controlled temperature water bath. The key here is strict temperature control. Because the cooking process is all about temperature, if you cook a steak at a particular temperature (no hotter or colder) you can precisely cook the meat. And here’s the amazing thing, you can keep that steak in that water bath for hours and it will not overcook. For us layman, it seems counter-intuitive. But think about it. Cooking is all about temperature. If you cook a steak in this bath at the temperature raw steak turns into rare steak, as long as you don’t exceed that temperature you will never cook it beyond this. So, if you want slightly more well-done steak then crank the temperature up – you don’t need to cook it any longer.
Here’s a great article about sous vide cooking. It’s a revelation for this steak lover. Now, if only I could get some vacuum-packed meat and a sous vide bath!