Name: Air Sous-Vide Steak with Asparagus
Total time: 9900 s
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 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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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.

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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

2hr 45min

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 1/4 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

1/4 cup

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

1/4 tsp

Ground Black Pepper

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Nutrition Per Serving

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CALORIES

997

FAT

82.4 g

PROTEIN

42.5 g

CARBS

19.5 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.

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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Air Sous-Vide Steak with Asparagus

Ingredients

Mustard Cream Sauce

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Nutrition Per Serving

Author's Notes

Cooking Instructions

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