Name: Air Sous-Vide Steak with Asparagus
Total time: PT9900.0S
Yield: 2
Ingredients: 1 Boneless Ribeye Steak; 2 sprig Fresh Rosemary; 2 sprig Fresh Thyme; 2 clove Garlic; 8 ounce Asparagus; 1 1/4 teaspoon Salt; 1 teaspoon Freshly Ground Black Pepper; 1 tablespoon Canola Oil; 4 tablespoon Unsalted Butter; 2 tablespoon Butter; 1/2 cup Heavy Cream; 2 tablespoon Dijon Mustard; 1 clove Garlic; 1 Lemon; 1 teaspoon Fresh Thyme Leaves; 1/4 teaspoon Ground Black Pepper

Air Sous-Vide Steak with Asparagus

Recipe

5.0

11 ratings

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 Sous-Vide Steak with Asparagus

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LG Original Series

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https://www.lg.com/global

2HRS 45MINS

Total Time

$7.38

Cost Per Serving

Ingredients

Servings

us / metric

1
(14 oz)

Boneless Ribeye Steak, room temperature

up to 16 oz, about 1-inch thick, patted dry

2 sprigs

Fresh Rosemary

2 sprigs

Fresh Thyme

2 cloves

Garlic, crushed

1 2/3 cups

Asparagus, trimmed

1 tsp

Salt

set aside 1/4 teaspoon for asparagus

1 tsp

Freshly Ground Black Pepper

set aside 1/8 tsp for asparagus

1 Tbsp

Canola Oil

4 Tbsp

Unsalted Butter

set aside 2 Tbsp for asparagus

Mustard Cream Sauce

2 Tbsp

Butter

1/2 cup

Heavy Cream

2 Tbsp

Dijon Mustard

1 clove

Garlic, minced

Lemon, zested

1 tsp zest needed

1 tsp

Fresh Thyme Leaves

as needed

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

620

Fat

61.0 g

Protein

2.8 g

Carbs

11.4 g

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.