In Sous Vide Made Simple, author Lisa Q. Fetterman provides recipes to make the most out of your immersion circulator.
Steak Diane, my inspiration here, was once a common sight in posh restaurants across America, with a tableside preparation capped off by a dramatic flash of flambéed cognac. In spite of its waning popularity, this dish is as delicious as ever, with a sauce that’s both piquant and creamy. Traditional recipes call for thinly pounded steaks, which are easy to overcook, but because my version calls for a meltingly tender, already-cooked sous vide steak, there’s very little risk of meat drying out during searing. For me, that’s the perfect excuse to bring back some old-school cool. Serve it up with mashed potatoes or your favorite side dish to enjoy every last drop of the sauce.
Directions
- Preheat the water bath to 55°C (131°F).
- Season the steaks with salt and soy sauce and place in a 1-gallon freezer-safe ziplock bag or a vacuum seal bag. Arrange the pieces in a single layer with as little overlap as possible to ensure even cooking. Seal the bag using either the water displacement method or a vacuum sealer.
- When the water reaches the target temperature, lower the bagged steak in the water bath (making sure the bag is fully submerged) and cook for 1 hour (or up to 5 hours).
- Remove the bag from the water bath, transfer it to an ice water bath, and chill until completely cold, about 15 minutes. Once cooked and chilled, the steak can be refrigerated in the bag for up to 1 week.
- Alternatively, if you plan on using the just-cooked steak in a spin-off recipe right away, let it rest in the bag at room temperature for at least 10 minutes or up to 1 hour before proceeding.
- Remove the cooked steak from the bag, reserving any liquid in the bag. Thoroughly pat the steak dry with paper towels. Set aside.
- In a cast-iron skillet or sauté pan large enough to hold all your steaks in a single layer (use two pans if necessary), heat the olive oil over high heat until shimmering. Swirl 1 tablespoon of the butter into the pan until it browns and the foam has subsided, 15 to 30 seconds. Carefully place the steaks into the pan, pressing down on the meat with tongs or a spatula for maximum contact with the pan to achieve a nice crust. Cook for 4 to 6 minutes, flipping every 1 minute, until the steaks are deeply golden brown. If the steaks have been just cooked, reduce the searing time to 2 to 3 minutes to avoid overcooking. Transfer the steaks to a platter or tray and cover to keep warm. Set aside.
- MAKE THE SAUCE: Discard all but 2 tablespoons of fat in the pan. Return the pan to medium heat. Add the shallots and cook for 2 to 3 minutes, stirring frequently, until translucent and beginning to brown, using a wooden spoon to scrape up any browned bits at the bottom of the pan. Add the garlic and cook 30 seconds to 1 minute more, until aromatic but not browned. Increase heat to high, add the cognac and red wine, bring to a boil, and cook for 1 minute before stirring in the reserved cooking juices, the mustard, 1 teaspoon of the Worcestershire, and the heavy cream. Return the mixture to a boil and cook until it’s thick enough to coat the back of a spoon, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of butter, swirling the pan until incorporated. Add the lemon juice, black pepper, and the remaining Worcestershire to taste. Return the steaks to the pan, flipping them to coat with the sauce. Let them sit in the pan for 1 minute to warm slightly.
- Transfer the steaks to individual plates, generously spoon the sauce in the pan over each, sprinkle with the parsley or chives, and serve immediately.
Reprinted with permission from Sous Vide Made Simple by Lisa Q. Fetterman, Meesha Halm, and Scott Peabody, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Monica Lo © 2018
