Sous Vide Steak
1 Steak of Choice
1 pat of butter
1 sprig of Rosemary – or preferred herb
Salt and Pepper to Taste
1 Ziplock-style freezer bag or vacuum-pack bag
1 Immersion Circulator
1 Large Bowl or Bucket
1 Pan
Select the temperature you want your steak.
Rare: 129 F; Medium-Rare: 135 F; Medium: 140 F; Medium-Well: 147 F; Well: 158 F
Seal your steak into a bag with a vacuum sealer or by releasing all of the air out of a Ziplock (the water displacement method works best to get all the air out)
Set your Sous Vide to the desired temperature and submerge your bag in the water.
Wait the appropriate time according to the depth of your steak: ½ inch: 15 minutes; 1 inch: 45 minutes; 1½ inch: 90 minutes; 2 inch: 2 hours.
When done, remove bag and pull steak out, pour juices into a pan for a sauce, if desired. Take steak and sear it in a hot buttered pan with some Rosemary or your preferred herb and baste it for added flavor. The purpose is to sear the outside, not cook the inside.
Sign up for Stacy’s classes at www.ekbites.com
Add comment