This used to be my favourite way to cook a steak, and you will always get amazing tenderness using this method. However, the only drawback is that during the sous vide process, much of the delicious gelatine that is formed from the collagen leaks out of the steak into the bag, along with a huge amount of beefy flavour. Which means that you lose the flavour in the steak. One way to work around that is to save that juice and make a sauce from it, then add it to the steak at the end. But my preferred method is to 'dry-age' the steak in salt for a day or two in the fridge, then cook on high heat until internal temperature reaches between 45 to 50 degrees celsius. The drying concentrates the beef flavour, tenderizes the meat, and creates an amazing seer on the outside. And you still have a juicy steak at the end.
Was getting worried. Like clockwork, a video every weekend but there’d been a break for a while. Guess everyone does need to take a holiday but you are back with a real bang with this one. Awesome way of doing steak.
One of the best channels on TH-cam. Thanks and don't stop..
Wow, thanks! Thank you for watching!
you guys are the best
This used to be my favourite way to cook a steak, and you will always get amazing tenderness using this method. However, the only drawback is that during the sous vide process, much of the delicious gelatine that is formed from the collagen leaks out of the steak into the bag, along with a huge amount of beefy flavour. Which means that you lose the flavour in the steak. One way to work around that is to save that juice and make a sauce from it, then add it to the steak at the end. But my preferred method is to 'dry-age' the steak in salt for a day or two in the fridge, then cook on high heat until internal temperature reaches between 45 to 50 degrees celsius. The drying concentrates the beef flavour, tenderizes the meat, and creates an amazing seer on the outside. And you still have a juicy steak at the end.
Hi you are absolutely right! Almost nothing beats a thick dry-aged steak, if you have the means to do it yourself.👍
Wolksberg artisans are back🔥🔥😍😍😍
👍🏆
Beautiful sharing 👍👍👍
Love from India
Was getting worried. Like clockwork, a video every weekend but there’d been a break for a while. Guess everyone does need to take a holiday but you are back with a real bang with this one. Awesome way of doing steak.
Thanks Keith! Was a hectic few weeks on and off the farm. Great to be back in the Wolkberg kitchen!
Sheeeuw...
We Approve 🇿🇦
Wow! New sub here! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😀
Thanks and welcome aboard!
Whaao, waar het jy studeer of is dit al jou eie resepte, alles is net eenvoudig fantasties
Hi Jan. Dit is almal my eie resepte. Ek het nie gaan studeer vir kosmaak nie, hou net baie kosmaak en lekker eet 👍🏆Baie dankie!
Ek sal daai hele vetrand vir myself afsny!!
😊👌 Een van die lekkerste dele!