Page 54 - Sous Vide Que

1 (1.5" thick) beef steak Morton’s kosher salt
Method
1| Prepare a sous vide immersion circulator and set the water temperature for 131°F.
2| Season the steak with about 1⁄2 teaspoon of Morton’s kosher salt per pound of meat. Seal it in a sous vide bag and if you can, let it dry brine for an hour or two. Then sous vide for 2 hours.
3| Prior to the end of the sous vide process, fill a large container with a 50/50 mix of ice and water. Once the steak is finished, still in the bag, place it in the ice water for 30 to 60 minutes to quickly lower the meat's core temperature. Place the steaks in the refrigerator until ready to grill (up to a week ahead of time).
4| Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of pre-heated charcoal briquets to one side of the grill. You want one side scorching hot and the other side at about 225°F. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for smoke flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is as hot as possible and the other half is approximately 225°F.
5| Once the grill is ready, remove the chilled steak from the bag and place it on the indirect convection heat side of the grill as far away from the heat source as possible. Place the lid on the grill with the top vent fully opened and positioned directly above the steak in order to force the smoke over and around the meat. Allow the steak to smoke until it reaches an internal temperature of about 115°F on a good digital thermometer.
6| Once the steak reaches 115°F, remove the lid, move the steak directly above the heat source as close as you can get to it and sear
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