Partner Content: Put an end to overcooking with Signature Kitchens Suite ranges at Expressions Home Gallery (plus: a sous vide steak recipe)
The End of Overcooking
The perfect medium-rare steak is mostly pink with just a tiny bit of red in the center and the internal temperature is between 130°F and 140°F. Cook it too long, and it’s like eating leather; too short, and the cut may be cold in the middle. Sounds simple enough, but it’s not always easy to do. Until now.
Water might not seem like the right vehicle for cooking that rosy-red, juicy steak, but there’s a growing number of home cooks embracing this technique, known as sous vide (see definition below). And Signature Kitchen Suite, a newish luxury appliance brand backed by LG took note, releasing the first consumer range that has a built-in sous vide.
Matt Adams, a senior regional account manager for Signature Kitchen Suite and Mimi Carreon, a sales associate for Expressions Home Gallery, share features like the Ultra-High burners for searing and Ultra-Low burners for precision simmering, the oven that cooks with a combination of steam and convection heat and the model’s Wi-Fi capabilities. Plus, they gave us a recipe.
What is Sous Vide?
Invented in France more than 40 years ago, sous vide is a cooking method where food is vacuum-sealed, submerged in water and gradually heated to a pre-set temperature.
Steak is probably the technique’s greatest hit: Once it’s cooked through, a quick sear takes it to perfection.
Sous Vide Recipe
Sous Vide Montreal Spice Flat Iron Steak
2 lbs. flat iron steak
3 Tbsp. sweet paprika powder
2 Tbsp. black pepper
2 tsp. kosher salt
3 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. ground coriander
1 ½ Tbsp. dill weed
1 Tbsp. cayenne pepper
1 Tbsp. olive oil
Sous Vide Method
Combine all the spices (minus the olive oil) in a small mixing bowl. Season the steak evenly on both sides using 1 tablespoon of the spice mixture, then chill in the refrigerator for 20 minutes. Once chilled, place the steak in a pouch with 1 tablespoon of olive oil. Seal the pouch, then put the steak back in the refrigerator for one hour to marinate.
Next, cook at 136.4°F (58°C) for five hours for a medium-rare steak.
To serve: Open the steak pouch and drain the extra liquid. To finish, grill both sides of the steak on a hot grill for about three minutes.