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Sous Vide Steak
Rated 2.7 stars by 71 users
Category
Dinner
Cuisine
American
Servings
1-2
Prep Time
5-10 minutes
Cook Time
2 hours 25 minutes
Pit Master Paul cooks up some Ribeyes Sous Vide Style! Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
Ingredients
-
1 ribeye steak
-
Cooking oil or duck fat (I used beef tallow)
-
4 tablespoons of butter
-
Ma Deuce Steak Seasoning
-
Alder Wood Smoked Sea Salt
Directions
Set your Sous vide to 130 degrees
Season your steak with Alder Wood Smoked Sea Salt on both sides
Season your steak with Ma Deuce Steak Seasoning on both sides
Place steak in a vacuum sealed bag or a zip lock back
When you place the steak in the water make sure all the air comes out of the bag before sealing
Let the steak sit in the water for 2 hours you can leave it in there for 3 hours at most
Heat up a frying pan or cast iron with cooking oil on high heat
Sear the steak on one side hot and fast until a nice crust develops
Turn the steak over and add your butter
Baste both sides of the steak throughout the rest of the cook
After 1-2 minutes on each side the steak is done
Cut up your steak and lightly salt it with Alder Wood Smoked Sea Salt
Recipe Video
Recipe Note
This recipe is good for any type of steak. Make sure you pat your steak dry before you sear it in the cast iron.
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