SOUS VIDE: STEAK (for beginners)

Select a rib eye steak with good marbling from the grocery store.

Generously salt the steak, pressing the salt into the meat.

Vacuum seal the steak using a food saver or use the water displacement method with a ziplock bag.

Sous vide the steak for 1 to 2 hours.

After sous vide, pat the steak dry with paper towels to ensure a crispy crust.

Heat a pan on high heat until it is very hot and smoking.

Add high smoke point oil to the pan.

Sear the steak in the hot pan, pressing it down to ensure a good crust forms.

Once the steak is seared to your liking, remove it from the pan.

In the same pan, add butter, garlic, and thyme to create flavorings.

Return the steak to the pan off the heat to warm it up and infuse it with flavor.

Plate the steak and add any additional garnishes, such as pepper.

Equipment Needed

Spice Level:

Allergens