Champagne Sous Vide Steak - COOK WITH ME.AT
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Recipe in the description and at www.cookwithme.at
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Products & Tools I like to use
Caso TC 2100 Thermo Control Induction Stove: https://www.caso-germany-shop.de/
Expensive Thermometer I Thermapen: http://amzn.to/2rKcIcT
Cheap Thermometer I Weber instant read: http://amzn.to/2tGEUdn
Long Job Thermometer I Maverick ET 733: http://amzn.to/2rJVyfq
Best Salt for Steaks & Burgers I Maldon Sea Salt: http://amzn.to/2sIZo87
Pepper I Spiceworld: http://amzn.to/2rJEsOJ
Best Olive Oil I Efthimios Christakis: http://amzn.to/2sIYE2u
My all time favorite Global Knife: http://amzn.to/2nVnW7v
BBQ & Grilling Tong I V-Tong: http://amzn.to/2nVl7n3
Cutting Board: http://amzn.to/2jhUvii
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All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
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Ingrediens for a Champagne Sous Vide Steak
1 Bottle of Champaign
1 Steak - Rib Eye / Roastbeef works well
Salt / Pepper
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Preparation:
Pour the Champagne into a small pot (big enough for the Steak) and bring to 48°F / 118°F, either with a Sous Vide Stick, Thermo Control Stove or a Thermometer.
Place the Steak into the Champagne and cook „sous-vide“ aka. poach for 50 minutes. Then dab dry the ME.AT, season with salt from both sides and preheat a pan for high heat.
Sear the Steak for 50 seconds from each side, season with pepper and enjoy!
Stay tuned and see you soon, your Christian from COOK WITH ME.AT.
Music:
Artist: Otis McDonald
Title: Behind closed doors
Recipe in the description and at www.cookwithme.at
COOK WITH ME.AT on Facebook: www.facebook.com/cookwithmeat
On Twitter: https://twitter.com/COOK_WITH_MEAT
On Instagram: https://www.instagram.com/cook_with_meat
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Products & Tools I like to use
Caso TC 2100 Thermo Control Induction Stove: https://www.caso-germany-shop.de/
Expensive Thermometer I Thermapen: http://amzn.to/2rKcIcT
Cheap Thermometer I Weber instant read: http://amzn.to/2tGEUdn
Long Job Thermometer I Maverick ET 733: http://amzn.to/2rJVyfq
Best Salt for Steaks & Burgers I Maldon Sea Salt: http://amzn.to/2sIZo87
Pepper I Spiceworld: http://amzn.to/2rJEsOJ
Best Olive Oil I Efthimios Christakis: http://amzn.to/2sIYE2u
My all time favorite Global Knife: http://amzn.to/2nVnW7v
BBQ & Grilling Tong I V-Tong: http://amzn.to/2nVl7n3
Cutting Board: http://amzn.to/2jhUvii
My Camera I Canon 70 D: http://amzn.to/1OaSKg4
My Tripod I Manfrotto: http://amzn.to/1PTl4DI
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Ingrediens for a Champagne Sous Vide Steak
1 Bottle of Champaign
1 Steak - Rib Eye / Roastbeef works well
Salt / Pepper
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Preparation:
Pour the Champagne into a small pot (big enough for the Steak) and bring to 48°F / 118°F, either with a Sous Vide Stick, Thermo Control Stove or a Thermometer.
Place the Steak into the Champagne and cook „sous-vide“ aka. poach for 50 minutes. Then dab dry the ME.AT, season with salt from both sides and preheat a pan for high heat.
Sear the Steak for 50 seconds from each side, season with pepper and enjoy!
Stay tuned and see you soon, your Christian from COOK WITH ME.AT.
Music:
Artist: Otis McDonald
Title: Behind closed doors
