Twice-fried Churrasco

Essentially just a test for me, yet I really enjoyed the slight difference, therefore I have decided to turn it into a formal recipe.

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 129.2F / 54C

Ingredients

• 800g Churrasco (3 cuts)
• Butter for frying
• 6 garlic cloves (chopped)

Directions

1. Set your Anova Sous Vide Precision Cooker to 54ºC / 129.2ºF
2. Preheat a generous helping of butter in the pan on medium-high heat and add the garlic when the butter is at temperature. Then fry each steak about a minute from each side and transfer the steaks as well as all the ingredients of the pan into a Zip-Loc bag, seal it with the water immersion technique and then quickly cool the steaks off in an ice bath.
3. Once done, transfer the bag to the Sous Vide water-bath and let the steaks swim for an hour.

Second round...

1. When the hour is over, remove the bag from the water-bath and the steaks from the bag, dry them with kitchen towels. Pre-heat some butter in a pan and again fry the steaks from each side over medium-high heat for about a minute on each side.