Striker Chef's Confit Steak
Steak cooked sous-vide in olive oil at low temperature, then quickly seared over high heat to lock in ultimate tenderness and juices.
Ingredients needed 2 servings
Recipe
Cooking tips
- After the oil confit step, moisture sinks and only pure oil remains on the surface, so when searing in the pan, oil doesn't splatter excessively and searing is much better.
- Since the interior is already properly cooked, preheat the pan as hot as possible and sear quickly and intensely to avoid juice loss while fully browning the exterior.
Recommended for
- Those who want to enjoy a tender, juicy steak at home at fine-dining restaurant level.
- Those who want to create a special atmosphere for a celebration with a unique molecular gastronomy technique.
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