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RECIPE
5 INGREDIENTS5 STEPS1HR 20MIN

Sous Vide Steak

5.0
2 Ratings

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Kevin Yu

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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.
1HR 20MIN
Total Time

Kevin Yu

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Ingredients

US / METRIC
Servings:
1
Serves 1
7 oz
Rib Eye Steak
to taste
Freshly Ground Black Pepper
to taste
to taste

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Nutrition Per Serving

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CALORIES
346
FAT
19.9 g
PROTEIN
41.9 g
CARBS
--

Cooking Instructions

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Step 1
Season the Rib Eye Steak (200 gram) with Maldon® Sea Salt Flakes (to taste) and Freshly Ground Black Pepper (to taste).
Step 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).
Step 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.
Step 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 Maldon® Sea Salt Flakes (to taste) if desired.
Step 5
Serve right away! No need to rest sous vide steak.

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Nutrition Per Serving
Calories
346
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
7.8 g
39%
Trans Fat
1.0 g
--
Cholesterol
130.0 mg
43%
Carbohydrates
--
--
Fiber
--
--
Sugars
--
--
Protein
41.9 g
84%
Sodium
130.0 mg
6%
Vitamin D
0.2 µg
1%
Calcium
18.0 mg
1%
Iron
3.9 mg
22%
Potassium
540.0 mg
11%
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