A Simple Guide to Preparing Sous-vide Steaks and Sides
If you’re preparing to try an entire sous-vide meal, you could do worse than planning your meal around steaks. Although most people step to the grill or the pan in order to prepare their steaks, the sous-vide steak trend is growing. Once you’ve mastered the art of steaks, the veggies and sides are a simple add-on.
Sous-vide Steaks
Recently, one of the tech bloggers at Digital Trends joined the thousands of satisfied cooks who have turned to the art of sous-vide to prepare juicy, delicious steaks.
[T]he resulting steaks were hands down the best I’ve ever had — miles ahead of anything I’ve ordered at a ritzy steakhouse. I don’t mean to toot my own horn, but these steaks were so good that they successfully coaxed two die-hard vegans over to the dark side for a sample. (Digital Trends)
By following this recipe for New York strip steak or this one for the perfect traditional steak cooked rare, you’ll soon know how he felt.
Sous-vide Sides
Once the steaks are done, the sides are a cinch. Why not start with some simple tri-color baby potatoes and adding a full-flavored mix of carrots and asparagus? Both the flavor and color combinations would be difficult to beat.
Sous-vide Desserts
We suggest finishing your steak dinner with a dessert of creme brulee. Depending on your personal tastes, consider either the Sous-vide Ginger Creme Brulee or the Sous-vide Cinnamon-Vanilla Creme Brulee. Both are simple, elegant, and delicious.
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