Sous Vide Dry Aged Steak
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 1
1 (8- to 10-ounce) dry-aged boneless ribeye steak
Salt and freshly ground black pepper
Lavenders Greek seasoning
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil
1/2 teaspoon minced garlic
1 tablespoon unsalted butter
1 cup prepared mashed potatoes, warmed, for serving
Set the Anova Sous Vide Precision Cooker to 137ºF (58ºC).
Season the steak with salt, pepper and Lavender's Greek seasoning. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 1 hour.
About 5 minutes before the steak is finished, prepare the gremolata: Combine parsley, olive oil, and garlic in a small bowl. Zest the lemon over the bowl. Add the juice of 1/2 of the lemon. Stir to combine and season to taste with salt and pepper.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat dry with paper towels.
Heat a cast iron skillet over medium-high heat for 5 minutes. Add butter. When the butter is melted, add the steak and sear until well-browned, 30 seconds to 1 minute per side.
Transfer steak to a plate and let rest for 5 minutes. Serve with mashed potatoes and prepared gremolata.