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RECIPE
16 INGREDIENTS 14 STEPS 2hr 45min

Air Sous-Vide Steak with Asparagus

5.0
10 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!
Air Sous-Vide Steak with Asparagus Recipe | SideChef
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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!
LG Original Series recipes are created by LG’s food scientists, in-house chefs, and product engineers, in partnership with SideChef, to bring out the best of LG’s kitchen appliances.
https://www.lg.com/global
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LG Original Series recipes are created by LG’s food scientists, in-house chefs, and product engineers, in partnership with SideChef, to bring out the best of LG’s kitchen appliances.
https://www.lg.com/global
2hr 45min
Total Time
$7.38
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
(14 oz)
Boneless Ribeye Steak , room temperature
up to 16 oz, about 1-inch thick, patted dry
2 sprigs
2 cloves
Garlic , crushed
1 2/3 cups
Asparagus , trimmed
1 1/4 tsp
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
set aside 2 Tbsp for asparagus

Mustard Cream Sauce

2 Tbsp
1/2 cup
Heavy Cream
2 Tbsp
Dijon Mustard
1 clove
Garlic , minced
1
Lemon , zested
1 tsp zest needed
1 tsp
Fresh Thyme Leaves
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Nutrition Per Serving

VIEW ALL
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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Nutrition Per Serving
Calories
997
% Daily Value*
Fat
82.4 g
106%
Saturated Fat
44.1 g
220%
Trans Fat
0.9 g
--
Cholesterol
298.1 mg
99%
Carbohydrates
19.5 g
7%
Fiber
3.7 g
13%
Sugars
3.0 g
--
Protein
42.5 g
85%
Sodium
1904.2 mg
83%
Vitamin D
0.2 µg
1%
Calcium
144.5 mg
11%
Iron
8.2 mg
46%
Potassium
1075.8 mg
23%
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