FIORENTINA SASHI BEEF FINLANDESE AL BBQ - Cottura Reverse fatta a Casa | Ricetta di Chef Max Mariola

T-bone steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner while flank is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Take the T-bone steak out of the fridge and let it sit at room temperature for a couple of hours.

Prepare a sous-vide setup and set the temperature to 50 degrees Celsius.

Insert a thermometer into the thickest part of the steak and place it in the sous-vide bath for about two hours until it reaches 50 degrees Celsius.

Once the steak reaches the desired temperature, remove it from the sous-vide bath and dry it with paper towels.

Prepare the grill and heat it up.

Sear the steak on the grill to get a nice crust.

While the steak is resting, prepare the side dishes: boil potatoes and cut them into pieces, slice red onion, bell peppers, radishes, and cucumbers for a fresh salad.

Grill the zucchini and leeks as a side dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary