Chef Paul Wahlberg (one of the stars of the A&E hit show “Wahlburgers”) paid a visit to our Louisville headquarters. Watch as he talks about CVap technology, how it’s helped to change the way Wahlbergers operates, and the benefits of CVap® Staging.
Serve A Perfect Steak Every Time – Only with CVap® Staging.
Perfectly seared steak in less than two minutes flat! Yep, I said it. Seared to perfection, and melt-in-your-mouth texture, all from CVap® Staging. How do we do it? Start with a CVap Cook & Hold Oven. Cook the steak to a perfect 130°F and just let it hang out in the CVap oven. The amazing part of the process is when the steak reaches temperature, the oven won’t overcook the steak. During the busy service rush in your restaurant, don’t worry about checking the CVap Oven. The oven does the work and the steaks won’t overcook. CVap Technology will hold to perfection. Think of it as sous vide re-engineered. It’s similar to immersion circulators, with one added advantage; volume. CVap can cook a large volume of food – up to ten hotel pans in our smaller CVap ovens.
Set the CVap Cook and Hold at 130°F vapor, 131°F air. Cook time will depend on the type of steak and the amount of steak you are cooking.
Marinate steak with your favorite marinade. I’m loving chimichurri sauce right now. Vacuum seal the steak. Place in preheated CVap oven and press start. Then walk away! Once the cycle finishes, pull steaks as needed for orders.
Heat your grill pan on high heat for ten minutes. Pat steaks dry on both sides. Season with Himalayan salt and fresh cracked black pepper.
Sear steak on each side for 30 to 45 seconds. Pull off and let rest. Slice and serve.
Want to watch a quick, quirky video about CVap® Staging? Click here.