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It's Water Bath Wednesday

What if you could take your suppertime meals...

From meh to mmmmmm? From bye-bye to must-try? From so-so to SO-GOOD!

What is sous vide?

(pronounced Sue Veed)

We asked that same question about a year ago. So we watched a few how-to videos and decided that we had to try it. We bought an Anova Sous Vide machine and gave it a try. It was great! Let me tell you all about Sous Vide.

Sous vide is a method that cooks your food in an airtight bag, immersed in a water bath, at a precisely controlled temperature. Once you find the exact temperature you like (with a bit of experimenting), it takes all the guess work out of cooking. And you get the perfect steak every time.

We tried it and we were hooked.

Need an extra hour? No problem. We usually let ours go for about 2 hours. But if we get caught up in farm chores, we can just add an hour, or two.

Here is our step-by-step picture tutorial of our Weise Farms Wagyu Beef Sirloin.

Season generously with salt and pepper. You can add other seasonings if you must, but we keep it simple because we love the flavor of Wagyu Beef.

Vacuum seal steaks using a FoodSaver machine if you have one. Or you can use freezer bags.

Heat the sous vide water bath to your desired temperature and sous vide steak for two hours. Our favorite temperature is 131, a perfect medium rare. It doesn’t matter how many steaks you place in the water bath at the same time, but if you put more than one inside the same bag, make sure they are in a single layer for uniform cooking.

This is what it looks like after two hours at 131.

After removing it from the bag, pat the steak dry using a paper towel.

This is what it looks like before the magic happens.

If you have never heard of a mayonnaise sear, you are hearing about it now.

Real Mayonnaise consists of oil and egg. The oil helps with the searing in the pan and the eggs add protein which sears into a nice crust. When eggs are plentiful, we make our own mayo. But any bought mayo will work just fine. It may not look pretty right now, but just you wait!

Next, season with coarse sea salt and cracked black pepper once again. We have forgotten to do this step, and we could tell the difference. The large flecks of salt and pepper add a delicious texture to the finished steak that we absolutely love.

Add a tablespoon of your favorite oil to the frying pan.

Let it reach the smoke point, and then lay the steak into the smoking hot pan. We used a stainless steel pan, but cast iron is fantastic!

After 1 minute, flip it over to the other side.

Look at that delicious, crusty sear!

And this is that same steak after searing it for one minute on each side.

Sous Vide works for our lifestyle because it does all the work while we are outside collecting eggs and feeding the animals.

Enjoy more tutorials like these by subscribing to our blog, "A Tale of Two Weises."

At Weise Farms, you know what country your food comes from.

It's from "the country" just down the road.

Weise Farms can now ship! Let us ship some delicious beef to your door!


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