Sous Vide Strip Steak
Ingredients
The steak
The seasoning
-
1
tablespoon
sea salt
-
1
teaspoon
freshly ground black pepper
The cooking fats
-
⅓
cup
avocado oil
-
3
tablespoons
butter
The herbs
Instructions
- Preheat the sous vide water bath to 130°F for medium rare.
- Season the steaks with salt and pepper and place them in a vacuum sealer bag or a heavy-duty freezer bag.
- Add ¼ cup of the avocado oil, seal the bag, and cook for 1.5 to 2 hours.
- Remove the steaks from the bag and let them rest on a paper towel-lined plate for 10 minutes.
- Pat the steaks dry and heat the remaining oil in a skillet over medium-high heat.
- Sear the steaks for 30 seconds on each side.
- Add butter to the skillet and melt it, then add rosemary on top of the butter.
- Baste the steaks with the melted butter, flipping every 30 seconds for about 3 minutes until golden brown.
- Serve the steaks with any remaining butter drizzled on top.
Nutrition Facts (estimated)
Servings
6
Calories
497
Total fat
41g
Total carbohydrates
0.3g
Total protein
31g
Sodium
1287mg
Cholesterol
136mg
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