Sous Vide Steak - The perfect steak using a combo-steam oven!

Have you ever tried a sous vide steak?? It is without a doubt one of my favourite ways to prepare the perfect steak. Typically, sous vide is a water bath cooking technique but I can apply the same process in my @mieleuae combo-steam oven. I season my beef and add my favourite aromatics into a bag that I vacuum seal. Once the sous cooking process is complete i sear my meat on a heated cast iron pot to get that perfect browned streak and add some butter for extra delicious flavour. Curious to see if you have ever tried this process?? If so what do you think??? #cookingwithzahra #combisteamoven #miele

[@fionainherkitchen]

Delicious Zahra!! What a fancy oven you have!! I'd say you have great fun using it and experimenting! I never heard of sous vide before. Hope you enjoyed your meal 😊

[@CookingwithZahraVideos]

Thank you so much 🤗

[@angelaclark7783]

Fantastic. I have just got the Miele vacuum drawer and steam oven so can't wait to try this. More recipes please!

[@CookingwithZahraVideos]

Hope you enjoy it!

[@deldridg]

Lovely and thank you. We'll be firing up our Miele combo steam and doing exactly that with some delicious eye fillets tonight! Yummo. :-)

[@RogierZeebregts]

Wouldn't the salt extract too much moisture when you put it on so soon? I'd salt & pepper them when finishing in the pan, I guess

[@CookingwithZahraVideos]

Thanks for the tip

[@markbeiser]

Try salting and dry brining the steak uncovered in the fridge for 24ish hours before cooking. Makes it taste amazingly better, no less juicy and tender.

[@user-ow7yf9fz6s]

👍👍👍👍👍👍👍👍👌👌👌👌👌👌👌👌👏👏👏👏😋

[@walterkarpowski4390]

First of all you cooked the steak to 60C which is 122 degrees Fahrenheit. That is RARE and you said you wanted it MEDIUM. Next, why did you Sousvide for two hours when 1-hour would have been sufficient? Salting the steak ahead of time was already discussed.

[@aivy-aigeneratedmusic6370]

you sound like an angry old man

[@FishWash]

Carryover heat will continue to cook it 5-10 degrees after pulling it. Just look at the steak after it's done cooking, does that look rare to you?? Mr Keyboard Warrior over here LOL

[@walterkarpowski4390]

@@FishWash Why don’t you now try to justify putting the salt on before cooking? Mr I love Zahra groupe?

[@FishWash]

@@walterkarpowski4390 The meat absorbs the salt to flavor it from the inside. You must not cook very much

[@markbeiser]

@@walterkarpowski4390 I dry brine my steaks salted and uncovered in the fridge for 24 hours before cooking, makes them taste orders of magnitude better, still juicy and tender.