Prime filet
South Louisiana boy, what else can I say? Raised with a love for and of great food, eager to try new methods, recipes, etc.
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Pro-level cooking techniques made simple.
Ingredients for 0
Chef Paul Prudhomme’s Meat Magic seasoning
Salt and black pepper to taste, set aside
Juice from the bags in which the steaks cooked, strai ned and set aside b
Blue cheese, optional
Red wine, room temp
1-3 tablespoon of butter
Optional seasonings of your choice (rosemary , etc)
Costco Prime filets or ribeyes
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
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Step 2
Season steaks with your favorite seasoning or Paul Prudhomme’s Meat Magic Seasoning. Seal in bag, and freeze for later or cook right now!
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Step 3
Place steaks in water once when water is at temperature.
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Step 4
Cook for 1.5 - 2 hours. Remove from bag, season lightly with salt and pepper.
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Step 5
Heat a tablespoon or two of butter over high in heavy stainless steel or cast iron skillet. Let the butter get so hot it’s smoking and has turned dark, will look burned. It will have an intense nutty smell, but will still be good. Trust me. Just get ready to turn the vent on “High” and/or open the windows!
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Step 6
Once the butter is smoking, add the steaks and seat on each side for 60 seconds per side. Use tongs or fork to “scrape” the pan with the steak. I sometimes sear the sides, also. This will create a ton of smoke, so be ready. Also, you can modulate the heat by moving the pan from the fire momentarily as you continue to seat.
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Step 7
Remove steak from pan and seat aside. Use some room temperature red wine to deglaze the pan, then add the strained juices from the bags in which the steaks were cooked. You can reduce to you desired consistency. I sometimes add a little blue cheese, keep in mind it will increase the saltiness.
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Step 8
Pour sauce over steaks and enjoy!!!
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Step 0