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Sous vide method cooking is life changing when it comes to entertaining. I throw the food in the water bath, and don’t have to worry about it overcooking or drying out. I take it out when I’m ready, give a quick sear, and can serve it nice and hot when guests walk in the door. It’s the biggest wow factor with littlest amount of effort.
2–3 fresh oyster steaks
rosemary
thyme
2–4 fresh cloves garlic, such as Mr. Dipz Peeled Garlic
Maldon salt
2 tablespoons olive oil
1 large sweet onion, chopped
2–3 cloves garlic, minced or 2-3 cubes Gefen Frozen Garlic
3 and 1/2 cups organic tomato purée
1/2 cup demerara raw cane sugar
1/2 cup Kedem Red Wine Vinegar
1/2 cup Baron Herzog Chenin Blanc or other white wine
1 tablespoon Tuscanini Tomato Paste
1/2 teaspoon ground mustard
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
1 tablespoon Sriracha (or as spicy as you want it )
2–3 sprigs thyme (just the leaves, discard stalks)
salt, to taste
Set up your sous vide. Fill pot with water. Set temperature to 129 degrees Fahrenheit and time to three hours. Wait for water to reach desired temperature.
Place oyster steaks in a good-quality zip-lock bag. Add rosemary, thyme, and garlic.
When your sous vide hits the desired temperature (you’ll get notified on your Joule app, or you’ll hear a beep from the Anova), add the bag to the water. Lower bag till it hits the bottom of the pot, and the air is released. Seal zip-lock.
When complete, your sous vide should send you with a notification on your phone, or a beep. Remove bag from the pot, and remove steak from the bag. Discard bag and liquid.
Pat steak dry. Sprinkle with salt and pepper.
Heat up cast iron skillet till very hot. Place steak down and sear on both sides for two to three minutes. Take out and let rest for four to five minutes before slicing.
Slice thin with a sharp chef’s knife.
Can be served warm or at room temp. Sprinkle with Maldon salt and serve with crostinis on a charcuterie board with side of truffle and homemade sweet and spicy ketchup. More serving ideas available at @the_chefs_wife.
Heat oil in a medium saucepan over medium heat until shimmering. Add in the onion and cook, stirring occasionally, until soft and translucent, about 15 minutes.
Add in the garlic and stir until fragrant, about 30 seconds.
Add the remaining ingredients and stir to combine. Add water and bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45–60 minutes.
When cooled, place in blender and blend until completely smooth.
Pour the ketchup into a fine mesh strainer, and push through until completely smooth.
This sweet and spicy tomato ketchup is a great condiment for pies, burgers or as a dipping sauce for meats and potato wedges.
Photography by Levi Teitlebaum [LT] – www.ellteephoto.com
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Danger Will Robinson Danger!! You rarely sous vide with fresh garlic. A. Garlic surface can have c. Botulinum and Sous Vide is the perfect medium (anaerobic) to grow spores. Botulism can kill you. B. Garlic (and many vegetables) require a much higher temp than meat so for the record, the temperature to cook garlic sv is 183. But see point C.
C. Garlic cooked sv does NOT develop the garlicky taste you expect. It actually gets an acrid unpleasant taste (unless you are making a confit with countervening ingredients) SO it is recommended that only dry garlic is used for sv. Really only salt is the only flavor (sugar to a much less degree) that can permeate meat. It is best to add flavorings and such AFTER sv (in searing and saucing)