Best Steak. Ever

It’s been a while since we got the immersion cooker, and all we’ve done with it to this point was cook onsen eggs. But before school quit for the year we went out to a local farm that sells organic beef from their small herd. We got two kansas steaks (Like NY strips, but with the bone still in them). We finally had time to cook them. Since Elisabeth likes her medium well and I like mine barely warm and the beef can sit in the hot water for hours before it mattering, I cooked hers at 66 degrees for an hour before lowering the temperature and cooking mine at 49 for the same, with Elisabeth’s still in the pot. Then I grilled them in a screaming hot cast iron pan to give them a crust. The bone and the fat meant a lot of trimming, but what was left was melt in the mouth delicious as well as extra flavourful for having cooked with the bone in.

 

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