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Steak

Steak

Sous Vide Temperature 

         120-125°F/49-52°C (Rare)

         126-134°F/52-57°C (Medium-Rare)

         135-144°F/57-62°C (Medium)

         145-154°F/63-68°C (Medium-Well)

Sous Vide Time: 2 hours

Ingredients (4 servings):

  • 2 pounds  (900 grams) of boneless beef steaks, 1 to 1 ½ inches thick, trimmed
  • 7 tablespoons of extra-virgin olive oil
  • Sea salt and pepper to taste

Cooking:

Step 1. Using SousVideArt TM cooker, bring water to 130°F/54.5°C in a container or stockpot. 

Step 2. Season the steaks with salt and pepper. Place the steaks and 4 tablespoons of olive oil in SousVideArt TM bag and toss to coat. Arrange the steaks in a single layer. Remove the air out of the bag and seal the bag. 

Step 3. Place the bag in a container with heated water. Cover and cook for 2 hours.

Step 4. Transfer the steaks to a paper towel-lined plate and let them rest for 5 to 10 minutes. Pat the steaks dry with paper towels. Heat the remaining 3 tablespoons of oil in 12-inch skillet over medium-high heat until it starts smoking. Sear the steaks for about 1 minute per side until well browned. Transfer to a cutting board and slice into ½-inch-thick slices. Serve. Enjoy!