Sous Vide and Grilled Steaks
Ingredients
-
2
steaks
NY strip or ribeye steaks (¾ to 1 inch thick)
-
2
tsp
Kosher sea salt
-
2
tsp
fresh ground pepper
-
2
tbsp
high quality butter
-
2
cloves
garlic
-
2
small sprigs
rosemary
-
1
bag
Plastic Zip lock bags or vacuum-sealed bags
Instructions
- Prepare a large pot with warm water and season the steaks with salt and pepper.
- Place the steaks in a vacuum or Zip lock bag with butter and rosemary on top.
- Set the sous vide to the desired internal temperature, about 10 degrees under your target.
- Cook the steaks in the sous vide according to the instructions.
- While the steaks are cooking, prep the grill and get the coals started for direct grilling.
- Grill the steaks for 2 minutes per side to achieve a nice sear.
- Check the internal temperature and remove from grill when desired doneness is reached.
- Let the steaks rest under foil for about 8 minutes before serving.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
35g
Total carbohydrates
0g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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