By Maureen Cubbon
Admittedly, I was a little late to the sous vide game. I was first exposed to it during the Cayman Cookout 2012 and it really made an impression on me. Now I use it often and without any fear.
Sous vide, which means “under vacuum,” is the process of vacuum-sealing food in plastic pouches and then cooking it slowly with precise temperature control for consistent, restaurant-quality results.
A sous vide uses a heated metal coil to warm water to a constant temperature, never fluctuating to high or low extremes. This means that the cooking progress is gradual and controlled. It does usually mean a much longer cooking time, but the end result is perfectly cooked, moist, melt-in-your-mouth food — so it’s worth the wait.
From small water-bath machines to immersion wands, using a sous vide at home has never been easier. You can cook for a crowd ahead of time or for your own easy meal prep. Once you try it, the sous vide method will become a favourite part of your culinary repertoire.
The following easy recipe is one you can make with a sous vide immersion circulator, which is available at Bon Vivant.
Sous Vide Sirloin Steak with Smashed Yukon Gold Potatoes
- 4 sirloin steaks
- 2 pounds of baby Yukon potatoes or regular potatoes, cubed into quarters
- ¼ cup of your favorite steak seasoning, or salt and pepper
- Salt and pepper to taste
- 4 tablespoons butter
- Canola oil for searing
Set your sous vide to 129°F / 53.9°C.
Season steaks with preferred seasoning or salt and pepper. Seal steaks in resealable plastic zippered bag or vacuum bag. Place in water bath and cook for one hour.
While steak is cooking, place potatoes in boiling water and cook until tender, about 15 minutes.
Strain potatoes and add to large mixing bowl. Add butter and using a masher, or the back of a wooden spoon, smash potatoes and mix until combined, but chunky. Season with salt and pepper to taste.
Remove steaks from bags and pat dry. Re-season if necessary. Heat a heavy bottomed pan over medium-high heat, add oil, and sear steak for 1 minute on each side.
Serve with smashed potatoes alongside steak and enjoy!
Maureen Cubbon is one of the chefs at Bon Vivant and director of Bestlife, a wellness and culinary company that provides educational-based support programmes to help people attain their wellness goals.
This article originally appeared in the October 2019 print edition of Camana Bay Times with the headline “Sous vide or not sous vide?”.