Steak is cooked to perfection if done sous vide and then quickly seared on the stove. Served with thyme-infused garlic and shallot butter.

Bren

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Recipe Summary

prep:
5 mins
cook:
4 hrs 10 mins
total:
4 hrs 15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57 degrees C).

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  • Generously season steak with salt and pepper on both sides. Place into a plastic bag and seal with a vacuum sealer to remove all air.

  • Place the sealed bag in the water once temperature has been reached, making sure the bag is completely submerged. Leave in the water for 4 hours.

  • Remove plastic pouch from water and remove the steak. Pat dry with paper towels.

  • Melt butter in a medium nonstick or cast iron skillet over medium heat; cook shallot, garlic, and thyme sprig for 5 minutes. Remove shallot, garlic, and thyme using a spatula. Add steak and sear, pressing down onto the meat with the bottom of the spatula, about 1 minute. Flip steak and repeat on the other side for 1 minute. Cut steak into 2 equal portions and spoon butter over the steak.

Nutrition Facts

268 calories; protein 20.6g; carbohydrates 6.5g; fat 18.1g; cholesterol 81.5mg; sodium 208.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/02/2019
I have used this method as well as browniing the steak first (then heating it again in the skillet once it is finished cooking) and i recommend the latter. Either way it is the best way to cook a good piece of meat. Read More
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