YOUR RECIPE FOR STEAM COOKING
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Slow Roasted Rib Eye Steak
You can use Low Temperature Roasting for one single thick cut of meat or for a larger cut that you slice into individual steaks prior to grilling. If you don’t want to finish the meat on the grill it can be broiled or placed in a hot oven (450 degrees) in the Convection Roast Mode for a short time to render the fat and brown the exterior.
Some steam ovens have a designated Mode for this style of cooking, otherwise you can use the Combination Convection Steam Mode set to 200 - 250 degrees.
Timing is going to depend on weight, a 1lb steak like the one in this recipe will cook through in 20 minutes; however, if you cook a large 7lb roast in this Mode it will take approximately 2 ⅕ hours.
Remember when cooking in this mode the meat will stay very pink inside even though it is thoroughly cooked through, keep your instant read thermometer handy to ensure you get the meat to your ideal temperature.
Ingredients
1 - 1lb boneless rib eye steak
Kosher salt & ground pepper
Olive Oil
¼ - teaspoon mixed Italian seasoning (or your preferred steak seasoning)
Larissa Taboryski
Preparation
Heat the Steam Oven to 200 degrees in the Combination Convection Steam Mode or the Low Temperature Roast Mode.
Season the meat and drizzle with a little olive oil.
Place on a rimmed pan and cook for 20 minutes. The meat can be rested prior to giving it a high heat finish on the grill or in the oven.
Resting the meat prior to the high heat finish means you can serve it right away as it comes off the grill.
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Vanilla Creme Brulee
Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky.
Larissa Taboryski
Ingredients
2 cups cream or half and half
1 vanilla bean, split lengthwise OR 1 tsp vanilla extract
1/4 tsp salt
5 egg yolks (large eggs)
1/2 cup sugar
Additional sugar for caramelizing
Preparation
Heat the Steam oven in the Convection Steam Mode at 220F (104C)
Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it steep for a few minutes before discarding the vanilla bean.
Beat the egg yolks and sugar together until light. Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir.
Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards before refrigerating for at least 6 hours prior to serving.
To Serve the Custard
Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element.
Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes.
Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts.
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