Sous Vide Temperature
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
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!