SOUS VIDE STEAK

Ingredients

  • 1 steak per person
  • 1 TBLS olive oil
  • 2 pats butter
  • 6 to 7 garlic cloves
  • fresh chopped rosemary
  • fresh thyme sprigs
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This is the first time I have ever tried to Sous Vide Steak…or anything for that matter…and it will not be my last. I’ll share with you below our “how-to.” Check out the video here I made with The Carolina Meat & Fish Co. using a grass-fed ribeye from Meats by Linz. Keep in mind that this recipe will take some planning ahead as it will take at least 40 minutes to sous vide for a mid-rare steak…believe me…so worth it!

Want your steak at a certain temperature? I always like my medium-rare to rare plus. For this ribeye, we got to the 130 degree temperature and allowed the steak to sous vide for 40 minutes. For recommended temperature and times, click here. To purchase the Anova Sous Vide Culinary Precision Cooker we used in the video click here.

When the steak(s) have reached your desired temperature (see link above), remove sous vide steak and from packaging. NOTE: We used a steak that was sealed by the company and sold individually. You can use a Ziploc bag if you will be using a steak that is not. You can also add flavoring to the bag prior to placing inside the sous vide, if you wish…olive oil, salt, pepper, garlic, herbs, etc.

Heat up a cast iron pan to medium-high. Remember the steak is already cooked to your desired temperature, so you will only be searing to add and incorporate flavor. This will be quick. Add the olive oil, butter and thyme to the pan. Toss for about 30 seconds to a minute. Add the steak. Season with salt, pepper and the fresh rosemary.

Sear on one side to form a nice crust…just about a minute. If you cook longer, you will run the risk of overcooking to your desired temperature. Turn and season again with salt and pepper for just about a minute. Remove from pan and allow to sit for a few minutes before slicing and serving! I promise this will be one of the best steaks you have ever eaten and prepared…ENJOY!

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