A Tangletown Farm porterhouse steak, steak fries, and sautéed arugula.Cut the steak into three pieces and seasoned with salt, pepper, cayenne pepper, and garlic powder. Coat lightly with olive oil. Grill over very high heat for 2 minutes per side. Rapidly chill, then vacuum seal.
Sous vide for 30 minutes at 133°F.
The steak fries were prepared according to this recipe.
Heat a sauté pan over medium high heat. Add toasted sesame oil. Add the arugula. Add a clove of minced garlic. Cook until wilted. Add salt, pepper, and several dashes of hot pepper sesame oil. I like the slightly spicy arugula with the hot pepper sesame oil taste.
The steak was from meat CSA installment #2, potatoes from CSA Week #6, and the arugula from CSA Week #9.
Your plating is so very excellent.
I've never used a Sous vide cooker - Not sure if I've ever had food prepared with one. What does it do for the taste/texture of steak?
The sous vide has essentially no effect on the flavor of the food, which is why I grilled it as well. What it does is very precisely control the cooking temperature so you can get a very precise level of doneness (for steak) or cause fibers to break down and the meat to become tender without drying it out (for ribs, for example). The machines are used in some restaurants because they are so consistent - they pretty much eliminate any skill in getting the food perfectly cooked and timed correctly.