Bovine.

There has been a lack of updates on this space and it's more than three months since the last post. I've been incredibly busy but thankful that everything is winding down and there's time to write a short post!

I have been looking around trying to get the perfect sear on steaks, and with the Anova Sous Vide circulator that has arrived, it hasn't been easier to create perfect steaks time after time, regardless on the thickness. To start the year, here's a couple of new things that I will start my year with, along with a bunch of friends! Below are two ideas that are worth exploring the next time you crave for a good steak.

1. Boneless Short Ribs, Sous Vide (Secondary cut)

After reading the post on The Food Canon regarding sous vide short ribs, I can't help but give it a shot myself. I popped by my favourite butcher that offers a great selection at wholesale prices in Tiong Bahru and bought myself some 3.4kg of well-marbled pack of 4 boneless short ribs. I then removed them of the excess fats, tendons and sinewy bits using a sharp paring knife and season lightly with salt only (think of it as dry brining) for about 45 minutes.

While waiting for the meat to get properly salted, I filled up the container for the sous vide with water and get the circulator running at 55ºC. The recommended range is between 54-58ºC. What I was looking for is a perfect medium-rare to medium doneness. After the salting is done, put the slabs of meat into a vacuum bag, along with half a clove of garlic. Seal the bag, and put it into a second vacuum bag and seal it up. I do not want any leakages with the very long hours in the water bath!

Put the bags into the water bath when the water is up to temperature, and make sure that they are completely submerged. Let them sleep away for 40 to 48 hours! Ensure that the area around the sous vide set up is well ventilated to prevent any overheating, and cover with foil to minimise evaporation.

After the long agonising wait for the meat to get cooked, remove from water bath and you can either (1) put into an ice bath and chill till you're ready to serve, or (2) remove the meat from bag, slice into strips, sear or grill. The last step of grilling or searing is to achieve the Maillard reaction which will give that irresistible crust.

2. Striploin, Ribeye, Tenderloin (Prime cut)
These prime cuts are incredibly tender, even though they may not be as flavourful as the short ribs. And, they can cost a lot more as well. My go to method that has worked on a cheap pantry induction cooker and a gas stove, is as follows. First off, get a good thick piece of meat from a reputable butcher. Again, I always go to the butcher in Tiong Bahru to get the shopping settled. Look for a piece of meat between 1 to 1.5 inch thick, which will yield somewhere between upwards of 250 to 400g. Yes, that is a lot of beef, and it's meant for sharing.

Liberally sprinkle salt over both sides of the steak and allow it to sit for at least 40min. This step is called dry brining. It will allow the meat to be properly seasoned. Just before it goes into the pan, add some ground black pepper to it, freshly ground is preferred. Make sure the pan is smoking hot (even without any oil), then add a lug of canola or olive oil, and immediately put the beef in. For a 1.5-inch steak, let the meat sear on high heat for about 80s, then turn it down to medium to cook for another 130. Turn up the heat back to high for about another 30s, then flip it over to the other side and repeat the 80 and 130s. If it is a strip loin, turn it to high heat again, and render the fats.

Set the steak aside, loosely cover with aluminium foil and let it rest for at least the same amount of cooking time. When resting is done, pick up a sharp knife and slice the meat at an angle about 1/3 inch thick per slice or to your liking. It should be a beautiful pink medium-rare to medium, with a nice peppery crust to it.

But the thing is, serving steak on its own is good, just be simple with salt and freshly ground pepper. Some people prefer a sauce or jus to go along with the sliced meat. Try something new. Jamie Oliver calls it dressing the board and its a gem. The idea is to make the carving board your serving board as well, and to serve the steak with a fresh herb dressing using only lemon juice, extra virgin olive oil, chopped garlic, mint, parsley and chilli. Toss the meat in the dressing and make sure every piece is coated with this lovely goodness and its own juice.

I will update the photo in due course, and hope that these two ideas for steak will go a long way! Here's to a good 2015, everyone!