Do You Enjoy a Well Cooked Steak?

You might not want to pack your grill up just yet, but a perfect steak can be prepared in your beer cooler. We admit, it might sound a little absurd, but Field & Stream‘s Jonathan Miles thinks otherwise.

Miles explains how to cook the perfect venison loin with only a beer cooler, a zip-seal bag, some hot water, and a digital thermometer.

 

By perfect, I mean perfect: medium-rare from the outside in and spectacularly, succulently tender. And it’s foolproof—you can’t overcook it. And no joke: You cook it in a beer cooler. A little bit of backstory, before I tell you how.

This is a downhome riff on an avant-garde cooking technique known as sous vide (French for “under vacuum”). By vacuum-sealing meats (or anything else) and then cooking them in a temperature-controlled water bath, chefs turn out incredibly luscious cuts. Unlike traditionally cooked meats, there are no variations in the doneness—that is, there’s no pink center to a medium-rare tenderloin because the whole thing—even the outside—is uniformly pink. (The exterior can be quickly browned afterward, if desired.) Precise heat control means that ­medium-rare is exactly that. Sous vide has revolutionized restaurant kitchens, and thanks to the ­cooking-tech guru Nathan Myhrvold, who adapted a slew of laboratory-level techniques like sous vide for home kitchens in his book Modernist Cuisine at Home, and who inspired this backwoods variation, it might revolutionize your hunting camp, too… [continued]

How to Cook “Redneck Sous Vide” BackstrapForget the grill or oven. The best venison steak of your life gets cooked in a beer cooler. Trust us.

Read the full recipe: fieldandstre.am/ueY5zS

Posted by Field & Stream on Sunday, July 3, 2016

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SOURCEField & Stream
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Jason Houser is an avid traditional bowhunter from Central Illinois who killed his first deer when he was nine years old. A full-time freelance writer since 2008, he has written for numerous national hunting magazines. Jason has hunted big game in 12 states with his bow, but his love will always be white-tailed deer and turkeys. He considers himself lucky to have a job he loves and a family who shares his passion for the outdoors. Jason writes full time and is on the pro staff of two archery companies; in his free time, he fishes and traps as much as possible.