Is the Popular Sous Vide Steak Better than an Epic BBQ Steak? | Cosori Pressure Cooker

One of the easiest dishes you can learn to cook is steak. It takes little seasoning, and just practice to cook a steak to your liking. So if you enjoy steak, you should learn how to cook one so that you don’t need to go to a steak house and pay the exorbitant prices that they charge for a well cooked steak when you can duplicate and even improve on the flavor just by learning a few easy techniques in your own kitchen.

The seasoning is very simple. If you want a basic seasoning, just cover a thick (1 and 1/2 to 2 inch steak) with a good amount of salt, pepper and garlic powder. But after watching Gugafoods cook steak over and over again where he pits a special seasoning against the salt, pepper and garlic, most often the special seasoning is plain better. So, it would behoove you to check in your local grocery store to find a bottled seasoning that sounds good to you and try that one. Or if you have a good idea of what spices you like, just come up with your own seasoning.

And when you’re cooking at home for more than just yourself, you might decide to trey 3 or more different types of seasoning for 1 meal. Even though my family likes a certain style of seasoning that I use, they also like having a variety of flavors when I cook steak.

Now that you’ve properly seasoned your steak that was brought to refrigerator temperature, or left out on the counter for about 30 minutes, it’s time to decide how to cook it. Nothing wrong with using a skillet, a broiler a BBQ or if you’ve got 2 hours to spare, a sous vide. Each method can produce a steak cooked to your liking. If you want a specific doneness without making any errors, then the sous vide method can cook your steak for you and that is what we are trying today, to see if the Cosori pressure cooker‘s sous vide function can cook your meat to the correct doneness for you.

Ingredients:

• 1 1/2 inch thick New York Strip Steak
• Salt
• Pepper
• Garlic Powder

Full Video Tutorial

Preparation (sous vide):

1. Add water to the Cosori pressure cooker and use the Cosori Sous Vide function to set the time to at least 2 hours and set the beef doneness that you like according to the chart below. For medium we used 146° F and for medium rare we used 130° F.
2. Generously season the steak and vacuum seal them in a bag. Place the vacuum sealed steak into the sous vide bath for a minimum of 1 1/2 hours, but you could put it in for up to at least 4 hours as we did in our experiment.
   
   WARNING: Make sure not to submerge your hands into the warm bath. Though it will not burn you right away, it will begin to cook your skin. For days after the skin on my fingers was peeling after I dipped my hand in the sous vide bath to put the steaks in and to take them out.
3. Once the time is up, take out the steaks and cut open the bags
4. Important: you should pat the steaks dry, because the dryer they are the easier it will be to get the crust that your like.
5. Use a butane torch, a skillet, a broiler, or a BBQ to sear the steak. No need to cook it very long, you just want the outside to get a golden brown.
6. Cut and serve

Preparation (BBQ):

1. Heat up the grill.
2. Generously season the steaks
3. Place the steaks on the BBQ and flip them about every minute or so as to not burn any one side of the steak.
4. Keep cooking until a meat thermometer when inserted shows the core temperature of the steak to be at the doneness you like according to the chart below.
5. Let rest for 10 minutes.
6. Slice and serve.

Beef Doneness Chart:

Kitchen Items used in this recipe

Cosori Pressure Cooker	Meat Cleaver	SENZER Gravity Electric Salt and Pepper Grinder Set