Nearly ideal: Aiming for a medium rare steak, evenly pink between the surface crusts. This steak was cooked in a hot water bath ala sous vide: The intention is to cook the item evenly, not to overcook the outside, keeping the inside at an even doneness … resulting in a steak that is tender and juicy.
Starting out with a 150g Shell Steak, 19mm thick, which was vacuum sealed prior to freezing and then defrosted in a fridge to around 4˚C.
A medium Rare steak should reach an internal temperature of 52.2˚C — which is the temperature I set the hot water bath to.
This steak was cooked for approximately four-and-a-quarter hours (from 11.30am to 3.45pm), the internal temperature reaching 50.1˚C on exit. Dried off between paper towels and then tumbled in a tablespoon of olive oil, salt and pepper in preparation for pan frying.
Cast iron pan pre-warmed to medium for four minutes. The steak quickly fried for a minute on each side for a medium brown crust.
The internal temperature reaches 60.5˚C after frying. No rest. Carved and served immediately on a bed of steamed vegetables with a tablespoon of herb butter. Yum!