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Gluten-Free
Air Sous-Vide Steak with Asparagus
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16 INGREDIENTS • 14 STEPS • 2HRS 45MINS

Air Sous-Vide Steak with Asparagus

Recipe

5.0

11 ratings
Community Pick
Community Pick
Air Sour-Vide is the best way to make a perfect steak. The medium-rare doneness that you are looking for is here. The precise temperature that the steak is cooked in makes it juicy and tender from the inside. Finishing by searing the outside to develop color and flavor and rendering out the excess fat. This version is served with asparagus that are cooked with air sous vide mode as well!
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Air Sour-Vide is the best way to make a perfect steak. The medium-rare doneness that you are looking for is here. The precise temperature that the steak is cooked in makes it juicy and tender from the inside. Finishing by searing the outside to develop color and flavor and rendering out the excess fat. This version is served with asparagus that are cooked with air sous vide mode as well!
author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.
https://www.lg.com/global

2HRS 45MINS

Total Time

$7.38

Cost Per Serving

Ingredients

Servings
2
us / metric
Boneless Ribeye Steak
1
(14 oz)
Boneless Ribeye Steak, room temperature
up to 16 oz, about 1-inch thick, patted dry
Fresh Rosemary
2 sprigs
Fresh Rosemary
Fresh Thyme
2 sprigs
Fresh Thyme
Garlic
2 cloves
Garlic, crushed
Asparagus
1 2/3 cups
Asparagus, trimmed
Salt
1 tsp
Salt
set aside 1/4 teaspoon for asparagus
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
set aside 1/8 tsp for asparagus
Canola Oil
1 Tbsp
Canola Oil
Unsalted Butter
4 Tbsp
Unsalted Butter
set aside 2 Tbsp for asparagus
Mustard Cream Sauce
Butter
2 Tbsp
Butter
Heavy Cream
1/2 cup
Heavy Cream
Dijon Mustard
2 Tbsp
Dijon Mustard
Garlic
1 clove
Garlic, minced
Lemon
1
Lemon, zested
1 tsp zest needed
Fresh Thyme Leaves
1 tsp
Fresh Thyme Leaves
Ground Black Pepper
1/4 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
989
Fat
81.6 g
Protein
42.6 g
Carbs
18.9 g
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author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.
https://www.lg.com/global

Author's Notes

Yields 1-2 servings.

Cooking guideline for the level of doneness

Rare: Sous Vide Temperature at 125 degrees F (50 degrees C) for 1:30 - 2:00 hrs.
Medium Rare: Sous Vide Temperature at 130 degrees F (55 degrees C) for 1:15 - 1:45 hrs.
Medium: Sous Vide Temperature at 140 degrees F (60 degrees C) for 1:45 - 2:15 hrs.
Medium Well: Sous Vide Temperature at 150 degrees F (65 degrees C) for 1:45 - 2:15 hrs.
Well Done: Sous Vide Temperature at 160 degrees F (70 degrees C) for 2:15 - 2:45 hrs.

Refer to the Air Sous-Vide guide in the manual for details on the rack position and cook time.

Recipe cook times may not reflect one’s individual preference for level of doneness and should only be used as a guide. Adjust cook times to meet your expectations.

Cooking Instructions

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step 1
In a tray, season Asparagus (1 2/3 cups) with Salt (1/4 tsp) and 1/8 tsp of the Freshly Ground Black Pepper (1 tsp). Place asparagus in the sous vide bag and add Unsalted Butter (2 Tbsp). Seal the bag with a vacuum sealer.
step 2
Bring asparagus to the oven on the middle rack. Turn on the oven to Air Sous-Vide mode at 185 degrees F (85 degrees C). Cook for 30 minutes.
step 3
In a tray, rub the Boneless Ribeye Steak (1) with Salt (1 tsp) and 1 tsp of pepper. Place the steak in the sous vide bag. Add Fresh Thyme (2 sprigs), Fresh Rosemary (2 sprigs), and Garlic (2 cloves). Seal the bag with a vacuum sealer.
step 4
Remove the asparagus from the oven and set it aside in the fridge. Turn off the oven to cool down.
step 5
Bring steak to the oven on the middle rack. Set the oven temperature to 130 degrees F (55 degrees C). Cook for 1 hour 30 minutes.
step 6
Make the sauce. In the saucepan over medium heat, add Butter (2 Tbsp) and Garlic (1 clove), cook for 2 minutes or until fragrant.
step 7
Add Heavy Cream (1/2 cup), Dijon Mustard (2 Tbsp), Fresh Thyme Leaves (1 tsp), 1 tsp of Lemon Zest (1), and Ground Black Pepper (1/4 tsp). Cook for about 5 minutes. Keep the sauce warm until ready to serve.
step 8
Remove the steak from the oven. Use a paper towel to pat dry.
step 9
In the cast-iron skillet, heat the Canola Oil (1 Tbsp) over high heat for about 1 minute or until there is smoke from the skillet.
step 10
Place the steak and sear for 1 minute.
step 11
Then flip the steak. Add Unsalted Butter (2 Tbsp), thyme sprig, and garlic from the sous vide bag. Once the butter is melted, begin basting the steak for 1-2 minutes.
step 12
Allow the steak to rest for 3-5 minutes.
step 13
Meanwhile, warm the asparagus on the skillet over medium heat for about 3 minutes.
step 14
Slice steak. Serve steak and asparagus with the mustard cream sauce.

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Tags

Gluten-Free
Beef
Date Night
Shellfish-Free
Dinner
Meals for Two
Vegetables
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