This is the way. The sous vide makes all steaks very easy to get correctly cooked.Blackstrap Steaks via Sous Vide:
Good butchering starts in the field. Crappy prepared meat out in the field translates to the dinner table…
- Season steaks with Salt, Pepper, Garlic Powder, and Onion Powder.
- Bag up a couple of steaks. Leave them rather large. IMO sous vide works better when the cuts of meat are larger.
- Include a few tablespoons of butter, sprigs of thyme and rosemary.
- Cook steaks via sous vide to your preference. A couple of hours at the desired temp should do the trick.
- When the cook is complete, grab the sprigs and steaks from the bag. Keep any juices from remaining in the bag.
- Get a pan ripping hot and add lots of butter and the sprigs from the bag. Sear the steak in the pan while spooning herbed butter mixture over the steak. Don’t over due it as game meat cooks fast and you can over cook the meat during this process.
- Let rest for a few minutes and slice the steaks cross grain. Pour the bag dripping over the steak and serve.