Day-old Sous Vide Steak, Grilled

The plan was to cook a single-serving Delmonico steak in Kameko-san (the sous vide cooker) and then quickly crisp it on the grill. Everything started fine; the steak, sealed in its vacuum bag, was dropped into the cooker at 56C/133F and left for the day. But work dragged on longer than expected, and by the time I was home it was late and I wasn't terribly hungry. I pulled the steak out and, keeping it in its bag, popped it in the fridge until the next day. Picture below shows it.

The next day I was quite hungry and ready for the steak. So, out it came and it went onto a preheated Minizawa-chan (the small Egg) for 3 minutes on a side. Served it with some leeks and sliced Anaheim pepper sauteed in leftover fat from some sliced jowl I'd fried up for breakfast. The finished dish is shown in the first post picture.

The result? I'm still in awe. The steak was cooked to a perfectly pink medium rare, and the marbles of fat were indescribably buttery and almost sweet. And while I suppose there was effort, it was so minimal as to be embarrassing when compared to the results. The leeks and pepper added just enough extra without taking away from the taste of the steak. Eventually I'm going to start letting Kameko-chan cook things with sauce, but right now I'm just too happy exploring what sous vide cooking is doing to the flavors of the creature itself.