Notes
Use of Vacuum Sealer
If a vacuum sealer is unavailable, you can use the water displacement method: submerge the bag in water until the air is expelled, then seal it manually to prevent water from entering.
Heating the Cast Iron Skillet
To properly heat the cast iron skillet, place it on a stovetop burner set to medium-low. Allow it to warm gradually for 5-10 minutes. Test the heat by adding a few drops of water; if they sizzle and evaporate immediately, the skillet is ready for searing the steaks.
Cook techniques
Drying the Steaks
Patting the steaks dry with a paper towel removes excess moisture, which helps achieve a better sear when cooking.
Room Temperature Steaks
Allowing the steaks to reach room temperature ensures even cooking throughout the meat.
Sous Vide Cooking
Using a sous vide cooker allows for precise temperature control, resulting in perfectly cooked steaks with consistent doneness.
Vacuum Sealing
Vacuum sealing the steaks with herbs prevents air exposure, enhancing flavor while retaining moisture during cooking.
Searing Technique
Searing the steaks in a hot cast iron skillet creates a delicious charred exterior, providing texture and flavor to the meat.
Adding Butter and Garlic
Topping the steaks with butter and minced garlic after cooking enhances the richness and adds aromatic flavor.
Water Displacement Method
If you lack a vacuum sealer, the water displacement method can be used to effectively remove air from the bag, keeping the flavors intact.
