A modern technique for an old classic: Steak. This simple recipe will convert even the harshest of sous vide skeptics. Best served with a chimichurri sauce on top of toasted baguette slices.
Total Time
1hr 20min
5.0
3 Ratings
Author: Kevin Yu at SideChef
Servings:
1
Ingredients
•
7
oz
Rib Eye Steak
•
to taste
Sea Salt Flakes
•
to taste
Freshly Ground Black Pepper
•
to taste
Fresh Rosemary
•
to taste
Butter
Cooking Instructions
1.
Season the Rib Eye Steak (7 oz) with Sea Salt Flakes (to taste) and Freshly Ground Black Pepper (to taste).
2.
Fill a pot with water and fasten the sous vide machine to the side. Let the water come up to 129 degrees F (54 degrees C).
3.
Place the steak in a plastic ziplock bag with Fresh Rosemary (to taste). Remove as much air as you can. Clip the bag to the inside of the pot once the water has come up to temperature. Let cook for 1 hour.
4.
Remove the steak bag from the water. Sear the outside of the steak in a very hot cast iron pan with Butter (to taste) to get a nice crust. Season with additional Sea Salt Flakes (to taste) if desired.
5.
Serve right away! No need to rest sous vide steak.
Nutrition Per Serving
CALORIES
346
FAT
19.9 g
PROTEIN
41.9 g
CARBS
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