Recipe for wagyu outside skirt sous vide
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo.
Sous vide cooked outside skirt. It resembles inside skirt/flap meat – but more tender.
I purchased the meat from Steak-out.dk, where I committed to try nine different Wagyu cuts in sous vide over nine days. I will, of course, share all the results here on the site.
Servings: persons
Wagyu Outside Skirt Sous Vide
Equipment
- Sous Vide
- Cutting Board
- Pre-Slicing Knife
- Gas Burner (Option 1)
- Grill (Option 2)
- Frying Pan (Option 3)
Ingredients
- 1 pcs. Outside Skirt Wagyu
- Salt and Pepper
Instructions
- Start by setting your sous vide to 56 degrees Celsius (133 degrees Fahrenheit).
- Season the meat with salt and pepper.
- Vacuum-seal the meat.
- Cook the meat for 2 hours.
- Remove it from the water and take it out of the vacuum bag.
- Pat the meat dry on both sides (using a clean towel or paper towel).
- The meat is fully cooked and ready to eat, but it needs to be seared.
- This meat is full of delicious fat marbling, so it doesn't require added butter/ghee/oil for searing.
- I prefer one of the three methods below (you can also use a regular frying pan and sear the meat for 30-60 seconds on each side):
- Blowtorch. Turn it up fully and sear the meat for 30-60 seconds on each side (on my Instagram profile, you can see how I use it).
- Grill. Again, turn the grill up fully and sear the meat for 30-60 seconds on each side.
- Cast Iron Skillet. Sear the meat on a scorching hot pan for 30-60 seconds on each side.
- Slice the meat thinly against the grain and serve immediately.