Steak Cooked With Sous Vide

今日は夫が夕食を作ってくれましたが、低温調理器を使いたいということでステーキになりました。今日も Huber’s でアメリカ産のリブアイ(今日は2.5センチの暑さを2枚)を買いました。レッドワインソース。付け合わせは、ローストポテト、ロースト芽キャベツ、いんげんの塩茹で。

My husband wanted to use the Sous Vide machine (Anova) so he decided to cook steak for dinner.  We bought American Rib Eye in Huber’s  – 2 slices of 2.5cm today.  The sauce is red wine sauce and the sides are roasted potatoes, roasted Brussels sprouts and boiled green beans.

ステーキは柔らかくて臭みもなく美味しかったですが、最初の2回のように唸るほど美味しくはなくマイルドな味。最初の2回はしっかりビーフの旨味が感じられました。同じところで同じビーフを買ってもそのときによって違うのでしょうが、最初の2回のようにマリネしなかったそうなので、そのせいもあるのではと思います。芽キャベツのローストは初挑戦でしたが、キャラメライズされて美味しかったです。

The steak was tender, not gamy and good but it wasn’t as fantastic as the first 2 times when we cooked steak with sous vide.  It can be that the meat was different, even when you buy the same cut from the same butcher I guess every piece is different, but it can also be that he didn’t marinade it.  The first 2 times when he cooked steak, he marinaded it with olive oil, garlic and rosemary, this time he didn’t do that.  I suggested him to roast the Brussels sprouts rather than boiling in water and he roasted them for the first time andwe liked them.  They look a bit burnt but they were just caramelised and delicious.

 

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