This item is ready to be cooked on the grill or Sous-Vide (Thermocirculator)
Sear in a hot frying pan for 2 minutes on each side. Leave to rest for 2 minutes before cutting.
Cooking with thermocirculator (Sous-vide)
30 minutes at 133°F in the thermocirculator. Sear in a very hot frying pan for 10 seconds on each side
Slipacoff's Premium Meats is proud to introduce to all its clientele our NEW Signature line of Sous-Vide ready meats. Developed by our own Executive Chef, we have come up with the perfect recipe for you and your family to enjoy without all the hassles and fusses about looking to find the right recipe for you.
Maitre d'Hotel butter 8 oz Striploin Steak AAA (Sous-Vide)
Called in the industry as "the Strip steak" for its popularity in the high-end steakhouses.
You are now ready to serve in your own home what you would order in a High-end steakhouses for a fraction of the cost.
- 100% AAA Canadian beef striploin
- Naturally raised
- Free from hormones and antibiotics
- AAA 8 oz Striploin steak
- Unsalted butter
- Lemon juice
- fresh parley
- Black cracked pepper
- cayenne pepper
A bit of Knowledge about sous-vide
Sous vide (pronounced “soo veed”) is a method of cooking that relies on precision temperature control to create the perfect doneness every time. When it comes to cooking steak, cooking sous vide is a game-changer. Cooking sous vide helps ensure that your meat is cooked to a safe temperature without ever overcooking.
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
Sous vide cooking is much easier than you might think, and usually involved three simple steps:
1. Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.
2. Put your food in a sealable bag and clip it to the side of the pot.
3. Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.
Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture.
With precise temperature control in the kitchen, sous vide provides the following benefits:
Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.