Sous Vide Steak
Industry secret recipe for a tender and juicy steak worthy of your favorite fine dining restaurant.
Equipment
- Immersion circulator
- Vacuum sealer
- Vacuum seal bags
Ingredients
- 4 each steaks your choice on cut
- 6 tbsp butter
- 4 cloves garlic smashed
- 2 sprigs rosemary small sprig
- 2 sprigs thyme small sprig
- 2 tbsp canola oil
- salt to taste
- pepper to taste
Instructions
- Add two steaks, half the butter, two cloves of garlic, and one sprig each of thyme and rosemary to a vacuum seal bag. Repeat with other steaks and the rest of the butter, garlic, and herbs.
- Heat water to desired temperature.
- Seal both bags, and drop in the water for 1 hour.
- After an hour, remove steaks from bag. Pat dry with a paper towel.
- Season steaks well with salt and fresh ground black pepper
- Heat a cast iron skillet over medium heat. Add canola oil, garlic and herbs from one bag.
- Sear steaks until golden brown, flip and repeat until crust is formed on the outsides. 2-3 minutes per side. Remove from pan.
- Allow steaks to rest for 5 minutes before serving.