Steak and Eggs

a sous-vide experiment

Hi ya! I feel like I’ve been gone for a while. Well, I know I’ve been gone for a while, but it’s so hard to get back into the swing of things after a vacation, plus catching up on work and other aspects of life is always exhausting, so I took a little break. But, sadly for you, it’s not easy to get rid of me, so here I am. Kramer and I had a wonderful trip to DC and Virginia Beach. The drive wasn’t so bad (though that’s easy for me to say because I didn’t actually do any driving), and it was fun taking some back roads and avoiding the highway in favor of beautiful scenery. We met up with some friends in DC, then headed down with my brother to Virginia Beach to see Kramer’s family. I will say that it wasn’t quite the same without his Aunt Beth there, but I think she would have been proud of the way we attempted to keep the house in order, even without her far superior organization and all-around fun-having skills. I know she would have approved of all of the cocktails we made, and I tried to make a version of her famous Caesar salad, but I ended up using pita chips as croutons and I know she would have laughed hysterically at that. We still miss her so much, but I know the last thing she would have wanted was a house full of mourners. So we had fun. We did a lot of cooking and grilling, spent a lot of time in the pool (obviously), laid on the beach for hours, and even did a little fishing (photos to come). It was a great vacation and, as all vacations are, much too short. I can’t wait for next year.

steak and eggs

Kramer’s dad got us a sous-vide stick last year, but I’ve been intimidated by it ever since. It seems like it’s this fancy piece of technology that is far beyond my cooking capabilities, but guess what? It’s super easy. Like really, really easy. I can’t believe I put off using it for so long. It’s amazing. Cooking steaks without it is out of the question for me, now. Honestly. You just seal your meat in a bag, heat your water to whatever temperature is required for your piece of meat, then let it sit there for a few hours while it cooks. It’s different than a slow-cooker in that there is no direct heat. You’ve actually got to try to overcook or destroy whatever you’re making with a sous-vide, so you can be certain you’re never going to ruin that expensive steak when using this method. I know it seems like a lot, but trust me – you’re never going to go back to just cooking steak in the pan after you try it. After you pull the steaks from the bag, you just need to sear them on all sides for 30 seconds or so, to get a nice crust. I added a healthy slathering of mayonnaise to my steaks to achieve a perfectly dark crust, and you don’t necessarily have to do that, but I highly recommend it. The fat really makes a difference in searing the steaks. Go ahead and do one with and one without mayonnaise and tell me the mayonnaise one isn’t better, I dare you. If you are a serious home cook and you want to up your steak game (among other things), do yourself a favor and just splurge on a sous-vide. Look at that perfectly cooked steak. It’s worth it!

steak and eggssteak and eggssteak and eggsThis is maybe one of my favorite pictures of Kramer ever.

steak and eggssteak and eggsSo happy.

steak and eggssteak and eggssteak and eggssteak and eggssteak and eggsOkay, so – it’s steak time. We have this brand of sous-vide stick and it worked perfectly.

steak and eggsAfter the steak has been cooked in the water bath for 4 hours, you’ll need to really pat it dry. I used a few paper towels for this.

steak and eggssteak and eggsOnce your steaks are dry, sprinkle them with salt and them slather them in mayonnaise for a nice crust.

steak and eggsYou want to get your pan really, really hot, because your steaks are already cooked, so your goal is to just get a nice, crisp crust on them.

steak and eggsSear on both sides.

steak and eggssteak and eggsCook your eggs and plate it up.

steak and eggssteak and eggs

5.0 from 1 reviews
Steak and Eggs
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Cook time: 
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Serves: serves 2
 
Perfectly cooked steak with a side of over-easy eggs.
Ingredients
  • 2 10-12 ounce steaks, cut of your choosing (we had flank steaks)
  • 2 teaspoons kosher salt, plus more for finishing
  • 2-3 tablespoons full-fat mayonnaise
  • 4 eggs
  • 2 tablespoons unsalted butter
  • chives, for garnish (optional)
Instructions
  1. Vacuum-seal your steaks and pre-heat your sous-vide bath to 135 degrees F. Place your steaks in the bath, and cook for 3-4 hours (I did mine for 4 hours). The nice thing about sous-vide is that you don't have to watch a flame or stand around while anything cooks - it's a lot like a slow-cooker in that way.
  2. When your steaks are ready, remove them from the bath and plastic bags, then dry them off very, very well. I used a few sheets of paper towels for this. Once the steaks are as dry as you're gonna get 'em, heat a cast iron pan over high heat and add a bit of oil. Season your steaks on each side with a teaspoon or so of kosher salt, then slather each side with a generously with mayonnaise. Place the steaks in the pan and cook for about 30 seconds on each side, just to get a really nice sear (remember, the steaks are fully cooked). Remove the steaks from the pan and set aside to rest for a few minutes while you make your eggs.
  3. You can use the same pan to make your eggs if you don't mind them a little beefy (I certainly don't), but if you want picture-perfect whites around your yolky centers, grab a new pan, place it over medium heat, and add your butter. You may have to do this in batches if you're using a smaller pan, but add 1 tablespoon of butter per 2 eggs you are cooking. Cook the eggs until the whites are set but the yolks are still a little runny, then serve alongside your steak.
  4. When ready, slice your steak against the grain, plate it with our eggs, and sprinkle everything with a little extra salt and some sliced chives or scallions.

 

5 Responses

  1. […] does it mean if i’m craving this steak and eggs? it’s […]

  2. Alexandra says:

    I know sous-vide is supposed to be super impressive and high-end but something about boiling a piece of meat for 3 hours (even without direct heat) freaks me out – eek! But needless to day, this meal looks absolutely flawless. #brunchgoals

  3. Prudence says:

    mayonnaise?? I’ve never heard of this? – why are you spreading mayonnaise on your steak…

  4. Sara says:

    Looks delicioious!!

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