Cooking multiple Steaks

john.jcb
Sat, 04 Apr 2015 15:26:13 +0000
Anova Precision® Cooker

When the family was over for a steak dinner I knew they would want 3 different levels of doneness. Medium Rare, Medium and Well Done. Having only one Anova here is what I did.

First I sealed each steak in its own bag and marked the bags with a permanent marker: MR, M and WD

I started up the bath and set it to 70°C When it was up to temperature I added the WD steak and cooked it for about an hour and a half. I removed it and put in the refrigerator. At the same time I lowered the Anova to 65°C, added some cold water to help cool the bath down and then cooked the Medium steak for an hour and a half. Finally, I lowered the bath to 60°C and put the remaining 2 steaks in. At the same time I added the well done and medium steaks to the 60°C bath. They just stay nice and warm and did not continue cooking. Just before serving I took them out and seared each one in a bit of canola oil while basting with butter. For once everything was done when I wanted it to be and everyone was thrilled to get their steak perfectly cooked their way.

While it seems a bit complicated it is actually very simple and hands on time is very short. I just let them cook away while I watched hockey. I have a little timer from ThermoWorks that I use for smoking meats. It hangs around my neck and it alerted me when I needed to do something no matter where I am. https://www.amazon.com/ThermoWorks-TX-4200-TimeStick-Red/dp/B00FZ2DVJA/ref=as_li_ss_tl?ie=UTF8&qid=1428160210&sr=8-2&keywords=thermoworks+timer&linkCode=ll1&tag=anovacommunity-20&linkId=6728325038f07fbfe18624a843191d35r

Next time I will get the camera out and document it in pictures.

7 posts - 5 participants