SCOTTONA STEAK COOKED AT LOW TEMPERATURE
The scottona steak is one of my all-time favorite recipes: tender and juicy, so delicious.
Today we make it by cooking with the low-temperature appliance, a brilliant idea to trap all the FLAVORS AND AROMAS in a dish.
You will need to use a vacuum sealer, if you don’t have one, ask your trusted supermarket 😉
You will be amazed by the goodness of this low-temperature cooked meat.
Let’s see how I made it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All Saints, All seasons
Ingredients
- 1.1 lbs scottona steak
- 1 aromatic herb
- salt
- 1 lemon
Tools
- Vacuum bags
- Sous vide device
- Pot
Steps
In the vacuum bag, add the meat and chosen aromatic herbs (you can use thyme, sage, rosemary etc.), then vacuum seal the bag.
“Check out my review of the Kitchen Boss G320 sous vide device for low-temperature cooking”
Prepare the water: with the help of a tall pot, securely attach our sous vide device, pour water up to the indicated level, then select the cooking and time according to how you want to enjoy it.
At this point, start the sous vide device and wait.
In the meantime, heat the grill well, once cooked, take out the meat and sear it for 4/5 minutes per side, finally salt it.
The SCOTTONA STEAK COOKED AT LOW TEMPERATURE is ready to be enjoyed.
