Sous vide Old Bay steak

Posted by Gary
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Sous vide Old Bay steak

Dedicated to Jennie

From what I’ve read, Old Bay seasoning (OBS) is best known for enhancing the flavours of seafood, chicken, and soups. I’ve not read steak. I need to see if it tastes okay on steak.

Since receiving this tin of Old Bay from Jennie, I’ve enjoyed it with crab rissoles (cakes), salmon, chicken, and pork.

Tonight I’m having it with steak and I’m going to dust some mashed potato too.

 

 

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I bought all the ingredients (apart from the OBS) from Coles.

No, Yummy Lummy is not sponsored by anyone.

Recipe

Sous vide Old Bay steak with mashed potatoes and raw vegetables.
Print
Sous vide Old Bay steak with mashed potatoes and raw vegetables
Prep Time
10 mins
Cook Time
1 hr 40 mins
Cooling/Resting
20 mins
Total Time
1 hr 50 mins
 
Sous vide Old Bay steak with mashed potatoes and raw vegetables. A delicious rare scotch fillet steak served with mushrooms and a creamy sauce.
Course: Main Course
Cuisine: Australian
Keyword: Mashed potatoes, Old Bay, Old bay steak, Raw food, Sous vide
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
Steak
  • 1 Scotch fillet steak
  • Iodised salt
  • Freshly cracked black pepper
  • Old Bay seasoning
  • Mushrooms
  • Butter
  • Cream
  • Red wine
Mashed potatoes
  • Packet Birds Eye Potato Mash
Vegetables
  • Red onion
  • Spring onion
  • Red capsicum
  • Green capsicum
  • Celery
  • Radish
  • Lemon zest
  • Lemon juice
  • Peanuts
  • Sunflower seeds
  • Pumpkin seeds
Instructions
Steak bit
  1. Buy a piece of steak from Coles
  2. Remove the steak from the vacuum packaging
  3. Season the steak with iodised salt, freshly cracked black pepper, and Old Bay seasoning
  4. Vacuum seal the seasoned steak into a plastic bag
  5. Fill a water bath with cold tap water
  6. Set the Anova Culinary Precision Cooker to 52 °C/126 °F for 1 hour and 40 minutes (100 minutes)
  7. When the water reaches 52 °C/126 °F, add the vacuum sealed steak into the water bath and cook for 1 hour and 40 minutes (100 minutes)
  8. When the steak has finished cooking, turn off the Anova Culinary Precision Cooker and remove the steak
  9. Unseal the bag and remove the steak
  10. Dry the steak by patting it dry with kitchen paper, taking time to ensure the surface of the steak is dry
  11. Refrigerate the steak for 10 minutes
  12. While the steak is in the refrigerator heat up a frypan with some high smoking point oil, for example, grape seed oil, avocado oil, or rice bran oil.
  13. When the frypan is smoking hot sear the steak and add some butter
  14. Spoon the melted butter and oil over the steak, turning the steak to get a good sear on both sides
  15. Once the steak is seared, remove it from the frypan and let it rest
  16. Add sliced mushrooms to the frypan and sauté until soft
  17. Add a splash of red wine to deglase the pan
  18. Simmer to reduce and then add some pouring cream to the mushrooms
  19. Cook through the cream until you have the consistency for a sauce for the steak
  20. Cut the steak into thin slices with a sharp knife.
Mashed potatoes bit
  1. Follow the instructions on the packet
  2. If you can't do that, then expose a packet to high intensity microwave radiation for 2.5 minutes (150 seconds) and after the radiation treatment, let the potatoes rest for 1 minute (60 seconds)
Vegetables bit
  1. Finely dice the Red onion, Spring onion, Red capsicum, Green capsicum, Celery, and Radish.
  2. Add the vegetables to a bowl and add the Lemon zest, Lemon juice, crushed peanuts, and Sunflower seeds
Plating up bit
  1. On one half of a plate spread the mashed potato and dust with some OBS
  2. On the other half of the plate spread the salad vegetables
  3. If you are a food wanker and you have some long forceps, lay out the slices of steak in an orderly form and then spoon over the creamy mushroom sauce
  4. If you're not a for wanker but a filthy unhygienic slob, use your dirty fingers to fiddle with the meat
  5. If you're neither a food wanker or a filthy unhygienic slob, and a reasonable human being, use a fork or chopsticks to get the steak on the plate.
    Sous vide Old Bay steak with mashed potatoes and raw vegetables.
Blogging bit
  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

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 gallery of photographs. Click on one image and then scroll through the photographs.

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Questions and answers

How did the OBS taste on the steak?

I think it tastes better in crab rissoles (cakes) and on salmon as well as chicken. It wasn’t too bad on the steak though.

Why are you so lazy with the mashed potatoes?

I hate cleaning up the mess and packet mashed potatoes cooked with microwave radiation is just so easy and they taste fine.

Are you a food wanker or a filthy unhygienic slob or a reasonable human being?

If you’re confused by this question you didn’t read the recipe instructions!

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Final thoughts

  • I think I agree that Old Bay seasoning is better with seafood and chicken
  • Have you eaten a nice steak recently?
  • Are you a food wanker if you use long forceps in the kitchen?

 

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Good Friday 2018 Beef short ribs

11 Responses

  1. Eighteen herbs and spices. Flippin’ heck! As it#s weighted more towards fish and seafood, I’m guessing it contains parsley and dill…?

    Reply

  2. Looks like you are making quite a few meals of OBS Gaz. Very fine. I haven’t had good steak recently…but would love to make a good one at home with a very fine cut 🍖😁

    Reply

    1. Thanks, Mabel. This steak was really nice. For a piece of meat from Coles, I was pretty happy.

      Reply

  3. interesting Gary, I can imagine the seasoning being a bit unnecessary for beef, especially with that wonderful mushroom cream sauce! Also good to hear you’re a reasonable human being 🙂

    Reply

    1. Haha, thanks Beck. I do own long forceps, but then I also have suture tying forceps and curved needles so I can sew up the cavities of birds and use surgical knots 😂

      I use my fingers but only after I’ve cleaned them.

      Yes, the beefiness and creamy mushrooms kept the Old Bay at bay…

      It’s a bit of a beefy weekend. I’ve got some beef short ribs in the slow cooker right now 😃

      Reply

  4. Ooh! Never heard of Old Bay seasoning… what’s in it? I’m a filthy unhygienic slob when it comes to food and cooking and a definite believer in the five-second rule. (TBH, it stretches well beyond that sometimes.) But if I was cooking for someone, I’d apply higher standards. (On the off chance anyone who knows me stumbles on this comment, I don’t want to put them off.)

    Reply

    1. Haha, I will try never to share your secrets Emma.
      Old Bay seasoning is from Maryland. I think I can buy it online here from a USA Foods store, but it’s not found in supermarkets.
      It has something like 18 herbs and spice and seems to be weighted better to seafood and chicken. I think beef has too much flavour for it.

      Reply

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