Combined Recipe: Deep-Fried Sous-Vide Steak & Charcoal-Grilled Steak
A comprehensive exploration of steak science examining the effects of resting, carryover cooking, flipping frequency, and meat tempering. Featuring Chris Young's deep-fried sous-vide Zabuton steak with Bordelaise sauce and Andy Hearnden's reverse-managed charcoal-grilled ribeye with beef tallow.
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🍳 Cooking Flow
Dry-brine steaks overnight in the refrigerator on an elevated wire rack. → For grilling: Sear over hot charcoal, flipping frequently with a meat press to build an even crust. → Pull steaks at 42°C (108°F) to let carryover cooking finish them at 52°C (125°F) medium-rare. → Alternatively, sous-vide to desired doneness, dry thoroughly, and flash-fry in hot tallow for 1 minute. → Slice immediately if cooked straight to serving temperature, or rest if pulled early.
Cooking Steps
Brief Cooking Order
Dry-brine steaks overnight in the refrigerator on an elevated wire rack. → For grilling: Sear over hot charcoal, flipping frequently with a meat press to build an even crust. → Pull steaks at 42°C (108°F) to let carryover cooking finish them at 52°C (125°F) medium-rare. → Alternatively, sous-vide to desired doneness, dry thoroughly, and flash-fry in hot tallow for 1 minute. → Slice immediately if cooked straight to serving temperature, or rest if pulled early.
Introduction
A comprehensive exploration of steak science examining the effects of resting, carryover cooking, flipping frequency, and meat tempering. Featuring Chris Young's deep-fried sous-vide Zabuton steak with Bordelaise sauce and Andy Hearnden's reverse-managed charcoal-grilled ribeye with beef tallow.
Step 1
【Resting & Carryover Experiment】 Season thick-cut steaks with salt and dry-brine on a wire rack in the fridge. Heat beef tallow in a cast iron skillet, sear the steaks, and use multi-sensor probes to monitor the thermal gradient. Demonstrate that pulling a steak at 52°C (125°F) causes carryover cooking to overshoot to 65°C (150°F), whereas pulling at 42°C (108°F) rests gently to a perfect medium-rare 52°C.
Step 2
【Flipping Technique Comparison】 Compare cooking a steak flipped once versus flipping frequently every 30 to 60 seconds with a meat press. Flipping frequently cooks the meat faster, delivers a more uniform edge-to-edge doneness with a thinner gray band, and creates a superior sear.
Step 3
【Tempering Test】 Compare a fridge-cold steak (5°C) against a steak tempered to room temperature (25°C). Demonstrate that tempering has only a minimal 1-2 mm effect on the gray band, but cold-searing often yields a tastier, thicker crust without significant drawbacks.
Step 4
【Resting vs. Immediate Slicing】 Compare a rested steak against an unrested steak brought to target doneness and carved immediately. Slicing immediately halts carryover cooking rapidly and retains juices just as well without overcooking.
Step 5
【Chris's Perfect Steak】 Cook dry-brined Zabuton steak sous-vide with tallow and herbs at 54°C (130°F) until tender. Remove from bag, thoroughly pat completely dry with paper towels, and submerge into hot deep-frying fat (beef tallow and duck fat blend at approx. 190°C-200°C) for 60-90 seconds until a deep, dark mahogany crust forms.
Ingredients List
Important Notes
Steaks experience significant carryover cooking; thick-cut steaks can rise 8°C to 12°C (15°F to 20°F) after removal from high heat.
Conventional internet advice suggesting pulling meat only 2°C to 3°C before target doneness will consistently result in overcooked meat.
Flipping steak frequently (every 30 to 60 seconds) cooks the interior more evenly and builds a better crust due to reduced steam buildup.
Tempering meat at room temperature for hours provides negligible benefits compared to the risk of uneven cooking; cold steaks sear well and offer better room to build crust.
Resting meat is not strictly mandatory for juiciness; slicing an unrested steak directly halts carryover cooking and minimizes overshooting target doneness.
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