Espresso Rub Steak

57°C (134.6° F)
Temperature
Sous vide time
2 People
Serves
Easy
Difficulty
Nomiku
Source

Ingredients

  • 2 Tablespoons Finely Ground Coffee Beans
  • 1 Ribeye Steak, around 1 inch thick
  • 1/4 cup Soy Sauce
  • 2 Tablespoons Packed Dark Brown Sugar
  • 1 Tablespoon of Hot Sesame Oil
  • Ground Black Pepper and Finishing Salt to taste

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Directions

  1. Set up Nomiku water bath and turn temperature to 57°C (135°F).
  2. Give the meat a flash marinade around 4 minutes on each side in the soy sauce, brown sugar, sesame oil, and ground black pepper, just enough so that it allows the espresso to stick.
  3. Bag the espresso coated steaks, pour in marinade, remove air, and sous vide for 1 hour.
  4. Remove bags when cooked. Set a heavy pan on high heat, remove steaks from bags and sear each side for 30 seconds or until a crust forms.
  5. Slice steak to serve.

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