As an Australian, learning how to schedule all the food to be cooked at once for either a Barbecue or a Dinner Party can be difficult. There's only so much room on a barbecue hot-plate or in the oven. However, my partner and I have discovered The Sous-vide Method.
The Sous-vide Method is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath. Sous Vide cooking device ensures that the water is kept at a consistent temperature. Now, with the steak procedure, we usually cook all of the steak available, however if we have extra, we can freeze it and eat it at a later date, so it minimizes food wastage.
Preparation Time: 2 hours
Cooking Time: 1½ hours in container, 10 minutes on Barbeque
Makes: 9 servings
Ingredients Scotch Fillet Steak
Ground Black Pepper
Large bench space that has access to an electrical power-point
35 litre large plastic container
Sous Vide cooking device
Metal rack (this case we’re using an oven rack)
9 Clothes Pegs (number of steaks will determine number of pegs)
A metal tray
Fill the container with water, it should be a little over half-way filled and place Sous vide cooking device inside in the container (make sure to plug it into the electrical outlet and turn it on). Set the device to the desired temperature (this device is set to 145 degrees Fahrenheit).
While the water is heating up, cut the steak up into appropriate portions. The steaks here vary from 300 g to 400 g, and then when they are cooked, they can be cut into 200 g portions. However, portion size is completely up to the chief in question.
Coat the steak in garlic salt and ground black pepper on both sides
Place the steaks in zip-lock or sealed freezer bags. Make sure to remove all air from the bag before sealing it closed.
Apply rack to sit on top of the container, fold the top of the bags to sit over the rack and apply one cloth peg to each of the freezer bags, leave steaks to cook for an hour and a half (do not leave for longer than four hours).
When steaks have been cooked to desired temperature and time, apply some paper towel to the oven tray and place it beside the sink, remove the bags of steak to the sink and remove the steaks from the bags. Put the steaks in the oven tray and pat dry the steaks of any access moisture.
Take the steaks out to the barbeque and place on the hotplate