I had a great In-home cooking class with a lovely lady in Milsons Point who gave me a gift of two beautiful wagyu steaks. I put them in my freezer before Christmas but had in mind what I wanted to do with them. They weighed 320g and were already vac packed. Perfect for sous vide as no need to even bag them up again. They were quite thin so I reduced the cooking time from my previous sous vide attempt here.
Perfectly cooked to medium rare the sous vide method is definitely the way to go with good quality cuts of meat. Apart from a very quick searing of one minute on each side in a smoking hot pan or BBQ you don’t have to worry that you are overcooking it; something that can easily happen, especially on the BBQ or with thinner cuts of meat. Cooking at such a low temperature will allow the fat marbelling to melt away.
Try this, the sauce is amazing. You can adjust the amount of wasabi to suit your tastes but start with these quantities unless you have a real issue with spicy food. Remember to taste as you go. Great with a green salad (also even better dipped in the sauce!) and a bowl of steamed rice here.
Ingredients: Serves 2
2 x Wagyu beef steaks as above
2 bowls of pre-cooked steam oven rice
Cucumber and mixed salad to serve
1-2 tsp wasabi (from the tube)
1 garlic clove, crushed
1 tablespoon sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon lime juice
2 tsp rice vinegar
2 tsp Canola oil
- For dipping sauce mix all ingredients together in a small bowl except oil & spring onions.
- Whisk in oil to emulsify. Set aside.
- Bring steaks to room temperature in bag, about 15 minutes from the refrigerator should be enough.
- Place steaks, in unopened plastic bag in perforated steam oven tray and cook @ 56ºC for 30 minutes for thin steaks of 320g. If your steak is thicker you will need to adjust the time.
- Preheat a non-stick frypan or BBQ until smoking hot. Add a dash of olive oil just before you are ready to sear them.
- Cook for ONLY 1 minute on each side, sprinkle with a little sea salt and remove to a plate to rest while you reheat your rice in the steam oven for 4 minutes @ 100ºC.
Serve with warm steamed rice, dipping sauce and a fresh green salad. Yum!