Sous vide Vegemite porterhouse steak

 

This is a photograph of Sunday dinner. Sous vide Vegemite porterhouse steak with celeriac mash.
Sunday dinner. Sous vide Vegemite porterhouse steak with celeriac mash.

Sous vide Vegemite porterhouse steak

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Sous vide Vegemite may not come to mind as a first thought when thinking sous vide but please bear with me.

Workplace Vegemite discussion

Earlier in the week, three work colleagues were talking about Vegemite. One person loved Vegemite so much so she was having it with her tinned tuna snack. The other two, not so much. I weighed in declaring my love of Vegemite, going as far as mentioning my love of Vegemite chocolate. I received agreement from my Vegemite-loving colleague who pointed out it was like salted caramel.
As part of the discussion, I mentioned how I like to add Vegemite as a flavouring to some food I cook and that I’ve used it on steak. That gave me an idea about imparting a Vegemite flavour to a steak through sous vide cooking. It was worth a try to get that umami flavour.
As an avid viewer of Sous Vide Everything, I knew that it was possible this experiment could go awry, but what’s the point of living without experimenting. It’s not like adding Vegemite to a steak is going to kill me.

Recipe

Sous vide Vegemite porterhouse steak
Prep Time
5 mins
Cook Time
2 hrs
Searing time
2 mins
Total Time
2 hrs 5 mins
 
I’m not sure if anyone has written about Vegemite flavoured sous vide cooked porterhouse steak. I’m hoping this is the first.
Servings: 1
Calories: 500 kcal
Author: Gary
Ingredients
  • Vegemite
  • Porterhouse steak
  • Iodised salt flakes
  • Freshly cracked black pepper
  • Garlic powder
  • Celeriac
  • Butter
  • Sour Cream
  • Cheese
  • Spring onions
Instructions
  1. Season the steak with the iodised salt flakes, freshly cracked black pepper and garlic powder.
  2. Using a tube of Vegemite, lay a cable of Vegemite along the long axis of the steak on both sides and with fingers spread the Vegemite across the surface of the steak.
  3. Place the seasoned steak into a vacuum bag and vacuum seal the meat.
  4. Place the meat into the water bath and turn on the cooker.
  5. Set the water temperature to 53 °C and set the time to 2 hours.
  6. An hour before the steak is ready to come out of the water bath peel and cut the celeriac into 3 cm3 cubes.
  7. Lightly toss with some olive oil to get each cube coated.
  8. Place in the oven at 200 °C for 45 minutes.
  9. Confirm the celeriac is soft and you can penetrate a cube easily with a cooking probe or the tines of a fork.
  10. Remove the celeriac from the oven and mash with some butter.
  11. Half an hour (30 minutes) before the steak is ready to come out of the water bath put the Brussels sprouts, broccoli, cauliflower, peas and corn into a container and cook with microwave radiation for 5 minutes on the highest setting.
  12. When the meat is ready, remove the bag from the water bath, open the bag and then pat dry the meat with a paper towel.
  13. Sear the meat on both sides in a hot frying pan with some butter and grape seed oil.
  14. Serve the meat with the celeriac mash and then shoot a photograph.

  15. Enjoy the meal with a glass of iced water (or if you prefer a glass of beer or wine or cider).
  16. Marvel at the magnificent flavour the Vegemite imparts to the perfectly cooked steak.
  17. Wash the dishes.
  18. Write the recipe.
  19. Write the blog post and hope your friends share it on social media for everyone to see.
Recipe Notes

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.


The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes.


I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a photograph of Anova Culinary Precision Cooker with Vegemite porterhouse steak
Anova Culinary Precision Cooker with Vegemite porterhouse steak
This is a photograph of Celeriac cooking in the oven
Celeriac cooking in the oven
This is a photograph of Sunday dinner. Sous vide Vegemite porterhouse steak with celeriac mash.
Sunday dinner. Sous vide Vegemite porterhouse steak with celeriac mash.
This is a photograph of Sunday dinner. Sous vide Vegemite porterhouse steak with celeriac mash.
Sunday dinner. Sous vide Vegemite porterhouse steak with celeriac mash.

Questions and answers

Why Vegemite?

Why not? Vegemite is great. It has a nice salty yeasty flavour that brings out the beefy flavours of a steak.

When are you going to sous vide cook another cut of meat or even some fish?

I hope to explore salmon sometime next week. I need to learn how to brine the fish first.

Vegemite from a tub or from a jar?

I like the Vegemite from the tube. I can better target where I want the Vegemite, for example, if I want to run a line of Vegemite in a roll or in a groove, say, in a nice sausage, it’s much easier applying the Vegemite from a tube and using a knife or spoon and a jar of the wonderful black goodness.

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Final thoughts

The steak tasted great. It was tender and moist and tasted beefy with only a slight taste of Vegemite. The Vegemite in my opinion helped with the beefy taste and didn’t at all overpower the flavour of the steak. I’ll add Vegemite to my sous vide meat again.

Friends, please tell me if you like to add Vegemite to your steak. Please send me feedback in the comments or via Twitter or Facebook.

Vegemite and Coon cheese chicken

Porterhouse Steak Heston Style

This is a pinterest long pin of Anova Culinary Precision Cooker with Sous Vide Vegemite porterhouse steak

21 Responses

  1. I have been planing to cook celeriac. I roasted rutabaga and turnip today for lunch. It was finger licking good. Thanks for another sous vide lesson!

  2. I think these flavours could definitely work well together. I think the sour cream is an important element too. Could become an iconic Aussie dish!!! Might need to patent it?

    1. Thanks, Michele, I reckon I could get Vegemite and steak over the line, I’m not sure the spud lovers would appreciate celeriac. It’s a pity more people aren’t aware just how nice celeriac tastes.

  3. Not a fan of Vegemite myself but I have to applaud your adventurous side, Gary. Lovely that it turned out well. Maybe Vegemite and salmon will turn out well too. Like you, I like tubes – be it whipped cream, peanut butter, cream cheese and so on. As you said, it is easier to target where we want to put the paste but I also see it as a better way to store the gastronomic product – and much more hygienic over an open tub 🙂

    1. Thanks Mabel, tubes are so convenient and the naughty side of me likes to suck the remnants of something from a tube, e.g., condensed milk or honey.
      Thanks for the Vegemite and salmon idea. That will be worth pursuing once I get time to learn about brining.

      1. Lol. I have never sucked the remnants of a tube, preferring to cut open the tube when it looks and feels close to empty 😂

        Looking forward to seeing the steak you will eat on Tuesday 😀

            1. I still have a tube of condensed milk in the refrigerator which I haven’t touched since 01 October 2017. I’m so tempted right now.

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