Sous Vide Steak
Incredibly tender, flavorful and juicy, this Sous Vide Steak comes out perfect. Every. Single. Time. Give it a try!
Equipment
Ingredients
- 2 Steaks-Strip/Skirt/Ribeye/Porterhouse/T-bone @ 8-oz/225 g and 1-inch thick EACH
- Kosher salt to taste
- Fresh Black Pepper, to taste
- 4-6 sprigs Thyme or Rosemary
- 2 tbsp Butter
Instructions
- Fill the inner pot of the Multi-Cooker to the ½ fill line with water. Lock the lid and select SOUS VIDE; set temperature to 130⁰,set timer for 2-4 hours
- Season steaks with salt and pepper. Place each steak in separate zip top bags with your herbs. Close bag, removing any air. When you hear three beeps and ADD is displayed, open lid and submerge bag with the seal above the water. Lock the lid and press START. When the timer is up, press CANCEL.Carefully remove the bag.
- Remove the steaks from the bags and pat them dry. Preheat a cast iron or other skillet over medium-high heat for 2 minutes, then add the butter, heating until butter is foaming. Add the steaks and sear until they’re nicely browned, about 1 minute per side,basting steak in butter while searing for added flavor. Serve immediately.
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