Potato and Sous Vide Steak Bites


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Little bites of steak on potatoes that are perfect for a party where you want some finger food with a meaty edge.
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Precision® Cookers

Perfect results in a few simple steps.

Ingredients for 2

  • 1 (10- to 12-ounce) steak of your choice

  • 2 tablespoons unsalted butter

  • 1 Russet potato

  • 3 sprigs thyme

  • 1 cucumber, thinly sliced

  • 1 tablespoon Dijon mustard


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).

  • Step 2

    Combine steak with 1 tablespoon butter in a medium 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 3 1/2 hours.

  • Step 3

    Meanwhile, slice potato into 1/4-inch-(5 mm)-thick rounds.

  • Step 4

    Bring a pot of salted water to a boil over high heat. Add the potatoes and boil until tender, about 5 minutes. Drain and pat dry.

    • 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. Discard cooking liquid.

    • Step 1

      Heat remaining tablespoon butter in a skillet over medium heat. Add the thyme and potatoes and fry until golden brown. Transfer to a plate.

    • Step 2

      Return skillet to high heat. Add the steak and sear until well-browned, about 30 seconds per side. Transfer to a plate and let rest for 5 minutes. Slice thin.

    • Step 3

      To serve, place one slice cucumber on each potato slice. Top with Dijon mustard and a piece of steak. Serve.

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129.2 F / 54 C Recipe Temp
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