Slow-cooked steak

　　What is low-temperature slow cooking? Low-temperature slow cooking is placing food in a high-temperature resistant plastic bag, sucking out the air in a vacuum state, and soaking it in hot water at a constant temperature for a specified time, allowing the food to cook slowly in hot water.What are the benefits of low-temperature slow cooking? Using the vacuum-cold method of cooking food, the water loss is only between 5% and 8%, and the food looks particularly fresh.At the same time, virtually no additives are used in the production process, which preserves the original flavor of the food.Low-temperature slow-cooked steak is really great! The taste is very sticky, you can eat the texture and taste of that kind of beef, and healthy low-temperature slow-cooking can also preserve the original flavor of the food to the greatest extent, without the need for additional seasonings, preserve the nutrients of the food, separate the raw juice of the food and the clear water, preserve the vitamins better than distilled cooking, do not need oil or only require very little oil, ensuring the same result every time cooking.Therefore, low-temperature slow-cooking is very suitable for human absorption!

WHAT YOU NEED

Ingredients

A moderate amount of beef
Adequate sea salt
Black pepper in moderation
Moderate amount of butter

How TO MADE Slow-cooked steak

Steps 1 to 4

1. Dry the steak with a kitchen towel, and sprinkle a little bit of salt and black pepper on the surface of the steak.

2. The steak is then placed in a heat-resistant zipper bag and the excess air is squeezed out;

3. After setting the low-temperature cooker to 55 degrees Celsius, the cattle are discharged into low-temperature water and slowly cooked for 90 minutes;

4. After 90 minutes, the steak is removed from the zipper bag, the surface moisture is wiped with kitchen paper, the pan is heated to over 200 degrees, butter is added, the steak is fried for 30 seconds on each side and then fried again for 30 seconds, after a total of 1 minute and 30 seconds on each side, the side is also fried for 30 seconds, after removing the steak, after 5 minutes on the cooking board, it is ready to eat after cutting the black pepper sauce.

5.

Handy cooking tips

　　1 tablespoon of low-temperature slow-cooked steak at a central temperature of between 53-59.4 degrees, the meat is pink but preferably without blood fibers; 2 tablespoons of fried steak, like other fried foods, avoid frequent moving and flipping, so that the surface of the food is difficult to reach a state of yellowing, so that the meat juice cannot be locked.