How to cook steak Michelin Master

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2. After anova is set to 55 degrees, put the steak into a low-temperature water bath for 60 minutes. Usually the center temperature of the steak is medium rare between 53-59.4 degrees, and the middle is light pink

3. After the water bath, take the steak out of the bag and remove the garlic slices. Heat the iron plate over 200 degrees, then pour in a small spoonful of oil and fry the steak for 30 seconds on each side, then turn over and fry for another 30 seconds. The total on each side is * **Fry each side for 1 minute and 30 seconds and then fry the side for 30 seconds (you can also not fry it).

4. After frying, cut it diagonally and it is crispy on the outside and tender on the inside. It is extremely delicious

5. Steak with rice, a combination of Chinese and Western styles

Reposted from: Food Bar

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