Sous Vide Bone in Strip Steak

57°C (134.6° F)
Temperature
Sous vide time
1 Person
Serves
Easy
Difficulty
ML

Ingredients

  • 3.5" in thick (double cut) bone in strip steak
  • Bacon or duck fat
  • Butter
  • Rosemary
  • Crushed garlic
  • Salt & pepper
  • É.v.o.o.

Comments

JT
Jason Tsai
For some reason, my steaks(rib eye, prime or choice, 1-2in thick) are always over cooked at anything more than 51.1C. I have also considered cooking at even lower temps.
over 3 years ago
Nomiku
yum! do you have a pic of this beauty?
over 3 years ago
Nomiku
Hmm, @Jason, lower might put you in the danger zone. Shoot us an email at [email protected] to connect you directly with our chef!
over 3 years ago

Directions

  1. Salt & pepper the steak
  2. Add to bag with a sprig of rosemary, a pat of butter & a pat of fat on either side of the steak
  3. Sous vide at 57 dog for about 2hr 45min
  4. Remove, cool down & rinse off steak
  5. Heat a grill or grill pan. Coat the steak with e.v.o.o. Salt & pepper. Grill for 1-2 min on all 4 sides
  6. Let rest for 10-15 min before slicing

Comments

JT
Jason Tsai
For some reason, my steaks(rib eye, prime or choice, 1-2in thick) are always over cooked at anything more than 51.1C. I have also considered cooking at even lower temps.
over 3 years ago
Nomiku
yum! do you have a pic of this beauty?
over 3 years ago
Nomiku
Hmm, @Jason, lower might put you in the danger zone. Shoot us an email at [email protected] to connect you directly with our chef!
over 3 years ago