Sous-Vide Spider Steaks
Beef gives these steaks a rich, savory flavor and complete protein. A 12-hour sous-vide cook at 60°C softens the distinctive fan-shaped fibers of this uncommon cut; a quick sear adds a browned crust just before serving.
Pat six beef spider steaks (1200 g) dry. If you prefer less fat, trim only the larger outer pieces and leave the fan-shaped connective tissue intact.
Season evenly with sea salt (12 g). This is an estimated amount—roughly 1% of the meat’s weight—because the source does not specify a precise quantity. Arrange the steaks in a single layer in vacuum bags and seal.
Set the sous-vide bath to 60°C for 12 hours and keep the sealed bags fully submerged. This is the longer of the source author’s two tested settings and gives the connective fibers time to soften.
To serve immediately, remove the steaks, pat them thoroughly dry, and sear briefly in a very hot skillet until browned. Rest for about 5 minutes, then serve.
Do not leave cooked meat at room temperature to cool. If storing it, chill the sealed bag promptly in ice water for about 15 minutes, then refrigerate.
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