Served with Hasselback Potatoes, Sauce Choron & Coleslaw
Recipe for dry-aged t-bone steak sous vide
T-bone steak is a challenging cut to cook perfectly using a pan/grill/oven, especially due to the following 2 challenges:
Since the meat consists of 2 different cuts: tenderloin and striploin – which do not require the same cooking time. Typically, the striploin needs a bit longer cooking time than the tenderloin.
The second challenge is that there is typically some bone between the cuts that is not evenly cut. This means it is difficult to cook it evenly since not all the meat touches the pan, and the heat is therefore not evenly distributed.
We therefore use the sous vide method, as it ensures we reach the perfect core temperature for both cuts, resulting in a perfect steak.
Servings: Servings
Dry-Aged T-Bone Steak Sous Vide
Served with Hasselback Potatoes, Sauce Choron & Coleslaw
Ingredients
- 650 gram T-Bone Steak Dry-aged for 60 days
Hasselback potatoes
- 1 kg Potato (Preferably with skin)
- 90 gram Oil
- 15 gram Butter
- Spices (Salt, pepper, and paprika)
Sauce Choron
- 200 gram Butter
- 45 gram Bearnaise essence
- 1 bunch Tarragon 2-3 tbsp. dried tarragon can also be used
- 4 pcs. Egg Yolk
- 5 gram Lemon Juice
- 1 pinch Cayenne Pepper
- 30 gram Tomato Puree
- Spices Salt and White Pepper
Instructions
Hasselback Potatoes
- Make sure the potatoes are either peeled or well-cleaned if you keep the skin on.
- We generally prefer to leave the skin on, as it contains lots of flavor and vitamins.
- The most challenging part of Hasselback potatoes is slicing them. You need to be precise and very careful. Cut down about 2/3 into the potatoes and keep slicing— the closer the ridges, the better. If you can get down to 1 mm between them, that's perfect.
- The trick to not cutting all the way through the potato is to place a wooden spoon behind the potato as you slice into it. This ensures you don't cut straight through.
- Pour the oil into a cup and dip the potatoes one by one. Sprinkle with salt, pepper, and paprika, place them in an ovenproof dish, and put them in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) with fan force.
- After 30 minutes, cut the butter into thin slices and place them on top of each potato. Give them another 10-20 minutes until they are crisp.
T-Bone Steak
- The meat is vacuum-packed with a bit of salt and freshly ground pepper.
- We cook it sous vide/water bath for 2 hours at 54 degrees Celsius (129 degrees Fahrenheit). For "regular" (wet-aged) meat, we recommend cooking for 3 hours, but since we are using dry-aged meat, which has less moisture, we cook it for 2 hours.
- After the two hours, take the meat out of the bag and dry it thoroughly before searing. The liquid from the bag can be used for sauce or as a stock to flavor a stew.
- The meat is challenging to sear with a pan or grill, so we used a blowtorch to ensure an even crust.
- The steak is too big for one person, so slice it and sprinkle it with flaky salt and freshly ground pepper.
Sauce Choron
- We prepared the sauce in a thick-bottomed copper pan on an induction stove. The heat should be on the lowest or next-to-lowest setting.
- Apart from consistent temperatures, constant whisking is the key to success with this dish.
- Start by whisking the egg yolks with the essence (if you want to make your own, see how here). It's essential to whisk vigorously, and you can't continue the process until it thickens slightly and foams.
- Then add a bit of butter at a time (start with a spoonful, and after a few of those, switch to pouring it in a thin stream) and continue until the sauce reaches your desired thickness.
- Add the chopped tarragon leaves, tomato paste, lemon juice, cayenne pepper, salt, and pepper to the sauce, and it’s ready to serve.
- Remember that real sauces should be eaten immediately.
Serving
- Serve the dish with coleslaw.
Notes
Coleslaw can be replaced with pickled red onions.