So, if I'm gonna be making steak, I'm not gonna source just any steak; it's gonna be Wagyu. And while I can get my hands on Snake River Farms wagyu -- still the record holder since 2010 for the best thing I've ever put in my mouth -- that's going on my dinner plate.
Unfortunately, when each steak costs $45 (and that's way cheap compared to what you'd pay for it in a restaurant), I don't want to screw these up. So I throw them in a hot water bath with an immersion circulator and sous vide them until they're perfectly at temperature.
|This picture makes me weep. Be sure to click it to see the really big version.|
Just look at the picture, here: An ordinary cooking, either on a cast iron or a professional flat top or salamander would carve a brown layer deep into the steak, leaving a much smaller area of medium-rare pink. Here, it's a simple, thin layer followed by the delicate Wagyu ribeye. I love my immersion circulator.
|Late summer salad.|
Apple pie, pumpkin martini.
Anyway, the point of this post was to put in a good word for my immersion circulator, but since you asked, here's the menu I served, and some pictures. The turnip purée made it underneath the steak, so it was camera shy, today.
LATE SUMMER SALAD
Mesclun, mission fig, persimmon, endive, feta, cranberry, walnut, honey-shallot vinaigrette
BUTTERNUT SQUASH SOUP
Molasses, sage, whipped crème fraîche
For Dave[Teditor's note: This was on a previous dinner party menu. I don't usually like making the same thing twice, but it was requested. Should've done the same for the steak, but I like its current line.]
Homemade vanilla ice cream, pumpkin martini