Sous Vide Steak

Steakhouse goodness!

As promised here is the lowdown on my sous vide steak process.

You'll need

• a couple of high quality steaks
• fresh rosemary and thyme
• some steak seasoning
• a vacuum sealer (or ziplock freezer bags)
• a sous vide rig (see my article for options)
• some steak butter (optional -- I'll post recipe later)

I season each steak and seal them up with one sprig each of rosemary and thyme.

These can be frozen or used right away.  The only difference is how much time they will spend in the water bath.  Minimum one hour from thawed and minimum three hours if frozen.

Set the water bath to 125 for medium rare steaks.

When the water comes to temp drop in the steaks and wait the requisite time.

After the sous vide bath, get the steaks out, pat them dry with paper towels and re-season.  Discard the rosemary and thyme.  They won't look very appetizing because they lack that charred outer crust.

 

Sear the steaks with a torch or 40 sec on each side in a very hot skillet.

 

Just look at the nice even crust that cast iron delivers.

Top with the steak butter and enjoy.

Steak is part of a well-balanced diet...