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Sous Vide Steak
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Ingredients
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Yield: Makes 4 steaks
Total Cook Time: 2 hours 30 minutes
Ingredients
4 (1 1⁄2 to 2-inch thick) strip, porterhouse, or ribeye steaks
Kosher salt
Freshly ground black pepper
4 tablespoons butter
8 sprigs thyme
4 sprigs rosemary
4 garlic cloves
Total Cook Time: 2 hours 30 minutes
Ingredients
4 (1 1⁄2 to 2-inch thick) strip, porterhouse, or ribeye steaks
Kosher salt
Freshly ground black pepper
4 tablespoons butter
8 sprigs thyme
4 sprigs rosemary
4 garlic cloves
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Preparation Method
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1. Preheat the oven on the Steam Mode at 130°F with a rack set on position 2.
2. Generously season the steaks with salt and pepper.
3. Place each steak inside its own vacuum-sealed or sous vide capable zip-top bag, along with the remaining ingredients evenly divided. Vacuum seal the bags.
4. Place the steaks on the wire rack and steam for 2 hours and 30 minutes.
5. Cut open bags and remove the steaks. Discard the herbs and garlic. Gently pat the steaks dry with a paper towel.
6. Season with salt and pepper and sear for 30-45 seconds per side in a cast iron pan with a small amount of oil.
2. Generously season the steaks with salt and pepper.
3. Place each steak inside its own vacuum-sealed or sous vide capable zip-top bag, along with the remaining ingredients evenly divided. Vacuum seal the bags.
4. Place the steaks on the wire rack and steam for 2 hours and 30 minutes.
5. Cut open bags and remove the steaks. Discard the herbs and garlic. Gently pat the steaks dry with a paper towel.
6. Season with salt and pepper and sear for 30-45 seconds per side in a cast iron pan with a small amount of oil.
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