Sous Vide Dry Aged Steak

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 lemon

• 1 tablespoon unsalted butter

• 1 cup prepared mashed potatoes, warmed, for serving

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 137ºF (58ºC).

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  Step 2

  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.

• 

  Step 3

  Place the bag in the water bath and set the timer for 1 hour.

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  Step 4

  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.

• Finishing Steps

• 

  Step 0

  When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat dry with paper towels.

• Step 1

  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.

• Step 2

  Transfer steak to a plate and let rest for 5 minutes. Serve with mashed potatoes and prepared gremolata.

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