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Pecan Steak Sous-Vide
Ingredients
- 1 piece pecan steak
- 1 teaspoon per kilo salt
- to taste pepper
Preparation
Cut the pecan steak against the grain into 4 cm thick steaks, so that the final cut of the steak (when serving) is across the grain.Dry brine for 24 hours in the fridge.
Place the steak in a vacuum bag.
Seal the vacuum bag, place it in water preheated to 56°C and cook for 8 hours.
Sear.
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