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Season the venison and place both steaks in a vacuum bag with the bay and thyme. Vacuum and seal the bag.
Place the bag in a water bath with a thermal circulator at 54˚C for 1–2 hours for rare. For other levels on doneness, try 58˚C for medium. Well done has no place here.
Heat 50g of butter in a griddle pan until it just starts to brown – this needs to be really hot.
Sear the steaks quickly on both sides – it is usually less than a minute on each side. If you cook for too long, you will start to cook the centre of the steak.
Set the steaks aside to rest.
Pour half a mug of water into the hot butter, and let it sizzle and reduce – the heat will emulsify the water into the fat. Plate the steaks and pour the butter sauce over both of them.
Place a round of Café de Paris butter on each steak and melt gently with a blowtorch.