| Ingredient | Quantity | Units |
|---|---|---|
| Steak | 16 | Ounce |
| Butter | 1 | Tablespoon |
| Salt | ||
| Pepper |
| Ingredient | Quantity | Units |
|---|---|---|
| Rosemary | ||
| Thyme |
Cooking Time:
Total Time: 65 Minutes
Prep Time: 5 Minutes
Cook time: 60 Minutes
Tools & Equipment:
Sous Vide
Servings:
2
Instructions
Step 1: Prep Steak
Pat dry steak with paper towle.
Trim steak.
Add salt and pepper all over steak.
Add steak to a ziplock bag (1 steak per bag).
Note: Do not add butter to the bag.
Add optional aromatics.
Leave 1 small section of ziplock bag open at one corner.
Step 2: Prep Sous Vide
Connect sous vide cooker to side of a large pot.
Fill pot with water up to the line on sous vide cooker.
Slowly ower the bagged steak into the water, allowing air to exit from the opening.
Close the ziplock bag fully as the water rises, pushing all of the air out of the bag.
Step 3: Set Temp and Time
Set temperature on sous vide cooker:
| Doneness | Low Temp (F) | High Temp (F) |
|---|---|---|
| Rare | 120 | 128 |
| Medium-Rare | 129 | 134 |
| Medium | 135 | 144 |
| Medium-Well | 145 | 155 |
| Well | 156 | 165 |
Step 4: Sear Steak
After 45 mintues of sous vide cooking, preheat a stainless steel pan or a cast iron pan over medium-high heat.
After sous vide has finished, remove bag from water and remove steak from bag.
Pat steak dry with paper towel.
Preheated pan should produce smoke.
Add steak to preheated pan.
Allow steak to sear for 1 minutes.
Flip steak and sear reverse side for 1 minutes.
Flip steak to sear ends.
Add 1 tablespoon cold butter to pan.
Baste steak with butter as ends and sides sear.
Step 5: Rest and Slice
Remove steak from pan and place on cutting board to cool.
Pour rendered fat and butter from pan onto steak.
Allow to cool for 5 minutes.
Slice into 1/2-inch thick slices and serve.