Sous Vide Steak

Name: Sous Vide Steak
Prep time: 10 min
Cook time: 1 hr 30 min
Total time: 1 h 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 0.8 lb. NY Strip Steak; 1 pinch Salt to Taste; 1 pinch Pepper to Taste; 2 tbsp. Olive Oil; 4 sprig Rosemary; 3 sprig Thyme; 5 cup Water; 4 cloves Garlic; 1 tbsp. Butter; 1 bunch Asparagus; 8 count Tomato

Get perfectly cooked steaks every time? Try Sous Vide. Cooking steak sous vide is the best way to get an exact doneness for your steak. The result is perfectly juicy and tender steak. It’s so satisfying you want to make the recipes over and over again!

Chef Bao Qiu

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Done

Recipe

PRE TIME: 10 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 1 hr 40 min

2 SERVING

Ingredients:

0.8 lb. NY Strip Steak
1 pinch Salt to Taste
1 pinch Pepper to Taste
2 tbsp. Olive Oil
4 sprig Rosemary
3 sprig Thyme
5 cup Water
4 cloves Garlic
1 tbsp. Butter
1 bunch Asparagus
8 count Tomato

Directions:

Step 1

Preheat the oven to 122°F (50°C).

Step 2

Marinate steak with salt, pepper, olive oil.

Step 3

Place beef into a zipper-lock bag with rosemary.

Step 4

Slowly lower the zipper-lock bag into the water until only the corner you left open is above the water. As the bag gets lowered, water pressure will push air out of the bag through the small opening you left. Just before the bag gets completely submerged, seal off the opening and pull the whole bag out of the water.

Step 5

Add water to a pan. Bring it to boil. Transfer to a baking tray and add half of boiling water to the baking tray. In another cooking pot with cold water, place steak into the pot, cover with a lid, and bake at 122°F (50°C) for 90 minutes.

Step 6