{"id":91,"date":"2012-05-09T12:10:00","date_gmt":"2012-05-09T12:10:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2012\/05\/09\/delicious-varoma-steak\/"},"modified":"2026-05-05T13:13:13","modified_gmt":"2026-05-05T05:13:13","slug":"delicious-varoma-steak","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2012\/05\/09\/delicious-varoma-steak\/","title":{"rendered":"Delicious Varoma Steak"},"content":{"rendered":"

Steamed Steak, you say? Yes, but there’s more to it. Read on…<\/p>\n

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Re-visiting this recipe in April 2024, as I’d forgotten about it. The brilliant thing about this way of reverse searing steak (it wasn’t known as this when I developed the recipe back in 2012!) is that it can be done hours ahead.<\/p>\n

Lately, any steak I cook has been terrible! Tough and chewy, even though it’s pink inside. Then, I remembered this!<\/p>\n

You can do 4 steaks, but I only need to do 2 now. Make sure they’re not too thick – about 2 cm. If they’re any thicker, or you are cooking more than 2, add an extra couple of minutes.<\/p>\n

This recipe was originally designed for the TM31, but I now use the TM6. It will heat water much faster, so if you have a TM31, use hot water. (and message me for information on the TM6!)<\/p>\n

(previous blurb)
I’ve been reading about sous vide cooking, where food is vacuum packed, then cooked in a water bath at a controlled temperature. With the Thermomix cooking at specific temperatures, I imagined it would work well. Trouble is, it takes ages.<\/p>\n

I love experimenting, so thought why not do the vacuum packing, but then steam the food? And that’s exactly what I did with our scotch fillet last night for tea.<\/p>\n

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Delicious Varoma Steak (Reverse Seared)<\/h2>\n
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A quick and easy way to make reverse seared steak.<\/div>\n
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Ingredients
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