You will change the way you think about a steak after trying out this technique of preparing and cooking meat.
The perfect steak entails splitting its cooking cycle into two distinct stages: internal and external. But the starting point is that of using organic beef, raised according to the principles of sustainability.
Take your boneless rib and dab it with kitchen paper to dry it as best as possible. Put the steak in a vacuum bag, which is also suitable for cooking, add salt as required, sugar, pepper, a knob of butter and a sprig of rosemary.
Place the steak and the aromas in a special bag for vacuum cooking; set your roner to 40°C, insert your steak and cook it for at least 2 hours.
During this stage, specific enzymes come into action, which act on the degradation of the connective tissue, making the steak very tender; in practice, you are launching a home beef dry-ageing process in accordance with all hygienic safety that guarantees vacuum isolation.
Remove the meat from the bag and dab it with kitchen paper. Cook for 1 minute on each side on a grill or griddle that is over 140°C. At this temperature, the Maillard reaction is triggered which develops the unmistakable aroma of grilled food, through the caramelisation of sugars and proteins.
Keep the meat in positive blast chilling (max +3°C) to preserve it in the fridge for up to 8 days. Or freeze the product (-18°C) to preserve it in the freezer for a maximum of 2 months.
Before cooking the entrecôte, place the meat in the vacuum drawer and activate the “Chef” cycle to rapidly marinate the meat. This process, together with the vacuum cooking, will guarantee very tender meat with all the aromas of the marinade. Instead of using the roner, you can use the Ultracombi oven at 45°C in steam mode. Insert your steak and cook for at least 2 hours.