Sous Vide Steak
Sous Vide is a great way to cook your steaks for perfectly even cooking. By immersing vacuum sealed steak in a temperature controlled hot bath, you can slow cook your steak to the desired degree of doneness. The end result will be the most delicious, melt in your mouth tender steaks you have ever eaten!
Servings 6 servings
Calories 472kcal
Ingredients
- 1-½ to 2 lbs steaks or 1 large ribeye
- Kosher salt and fresh ground pepper to taste
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
For Finishing Steps:
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3-4 fresh thyme sprigs
- 3-4 fresh rosemary sprigs
- 1 small shallot sliced
- 2 whole garlic cloves smashed
- Coarse sea salt such as Maldon to finish
Instructions
Preparing to Sous Vide:
- Pre-heat Precision Cooker to desired final temperature.
- Very Rare to Rare: 120F
- Medium: 135F
- Medium-Well: 145F
- Well Done: 156F
- Season generously with SPG-123 (See Notes)
- Slide herbs, shallots, and butter into a vacuum sealer bag.
- Place steak on top of herbs.
- Slide more herbs, shallots, and butter on top of steak.
- Seal the bag with vacuum sealer. If using a zipper-lock bag, seal using water displacement method.
- Drop the bag in the water bath, making sure not to block the intake or output sections of your precision cooker. If properly sealed, steak should sink.
Finishing Steps (Stovetop):
- Remove steak from bag and place on a paper towel-lined plate. Pat dry very carefully on both sides.
- Over very high heat, place a heavy skillet over the hottest burner and preheat until it starts to smoke.
- Add 1 tablespoon canola oil in hot skillet.
- Gently lay the steak in the skillet using set of tongs. Add 1 tablespoon butter.
- After 15 seconds, flip the steak so the second side comes into contact with the pan. Repeat, flipping the steak every 15-30 seconds until it has developed a nice brown sear, about a minute and half total.
- Using tongs, pick up the steak and rotate it so the edge is in direct contact with the skillet. Continue to cook, rotating steak along the edge until all edges are browned. About another 45 seconds total.
Notes
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
Nutrition
Serving: 6oz steak | Calories: 472kcal | Carbohydrates: 1g | Protein: 30g | Fat: 37g
