Father's Day Class

Father's Day Class

Au poivre steak sauce

Ingredients:

1 tbsp Peppercorns; crushed but not into a powder 

½ tbsp Garlic; minced

½ tbsp Shallots; minced

3 oz - Cognac or Brandy

20 oz Beef stock; You can use beef base and add water to it. 

4 oz Heavy cream

1 tbsp Dijon mustard

  • Start off by preheating your pan over medium heat and add your oil. Then, add your peppercorns, shallots and garlic. Once your garlic is golden, add your cognac (be careful when you add your cognac, it will throw a big flame as the alcohol cooks off). Let your cognac reduce halfway down the pan, then add your beef stock in and let it reduce halfway. Remove from the heat, stir in your heavy cream and Dijon mustard. Pour over your steak and enjoy!

Reverse Sear Tri-Tip and Steaks

Instructions:

  1. Prepare the Steaks and Tri-Tip:
    • Remove the steaks or Tri-Tip from the refrigerator and let them come to room temperature for about 20 minutes. Season both sides of the steaks generously. 
  2. Preheat the Smoker:
    • Preheat your smoker to 250-300°F
  3. Load your Smoker:
    • Place the steaks directly on the smoker grate. Smoke the steaks until they reach an internal temperature of about 10-15°F before your desired doneness:
      • For medium-rare: 115-120°F
      • For medium: 125-130°F
      • This usually takes about 45 minutes to 1 hour, depending on the thickness of the steaks.
    • Place your Tri-Tip directly on the smoker grate. Smoke the Tri-Tip until they reach an internal temperature 135°F.
  4. Prepare for Searing:
    • Once the steaks or Tri-Tip have reached their desired internal temperature, remove them from the smoker and let them rest for 5 minutes. You are now ready to sear anyway you’d like too! You can use a hot cast iron pan with some butter or beef tallow. You can use a gas grill or charcoal grill. The most important part about searing steaks is the temperature. You want your grill temperature to be between 550-650.
  5. Searing
    • Sear the steaks for 1-2 minutes on each side, or until a rich, golden-brown crust forms. You can also sear the edges for about 30 seconds each. 
    • Sear your Tri-Tip for about 2 minutes on each side, or until your liking for a sear.
  6. Rest and Serve:
    • Let the steaks or Tri-Tip rest for a few minutes before slicing. This ensures they are juicy and tender. Serve with Au Poivre sauce you made and enjoy the perfect reverse-seared steak!

Sous Vide Method:

Instructions:

  1. Prepare the Steak or Tri-Tip.
    • Season the steaks generously on both sides.
  2. Seal the bag:
    • Place each steak in a vacuum-sealable bag or a resealable plastic bag. Add a crushed garlic clove and a sprig of rosemary or thyme to each bag for extra flavor. If using a resealable bag, use the water displacement method to remove the air:
      • Submerge the bag in water up to the seal, letting the water pressure push the air out before sealing the bag completely.
  3. Preheat the Sous Vide Water Bath:
    • Set your sous vide precision cooker to the desired temperature based on your preferred doneness:
    • For Steaks:                                                                                                                                                                                                                                      
      • Rare: 125°F (51.5°C) – 1 to 2 hours
      • Medium-rare: 130°F (54.5°C) – 1 to 2 hours
      • Medium: 140°F (60°C) – 1 to 2 hours
      • Medium-well: 150°F (65.5°C) – 1 to 2 hours
    • For Tri-Tip:
      • Rare: 129°F (54°C) – 6 to 8 hours
      • Medium-rare: 135°F (57°C) – 6 to 8 hours
      • Medium: 140°F (60°C) – 6 to 8 hours
      • Medium-well: 145°F (63°C) – 6 to 8 hours
  4. Cook the Beef:
    • Place the sealed bags in the preheated water bath. Ensure they are fully submerged, and the water can circulate around them. Cook for the desired time based on the doneness level you chose.
  5. Finishing up the sous vide:
    • Once the cooking time is complete, remove your steak or tri-tip from the water bath, place them into an ice bath for 5-7 minutes. After the ice bath, remove from the bag and pat them dry with paper towels. This step is crucial for achieving a good sear. 
  6. Time to Sear:
    • You are now ready to sear anyway you’d like too! You can use a hot cast iron pan with some butter or beef tallow. You can use a gas grill or charcoal grill. The most important part about searing steaks is the temperature. You want your grill temperature to be between 550-650.
  7. Rest and Serve:
    • Let your Tri-tip or steak rest for a couple of minutes before slicing. This ensures they remain juicy and flavorful. Remember to cut against the grain!

 

 

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