Johnny’s Awesome Steak!

This was something I tried the day I got my very first sous vide, the Anova Pro. My wife and I love to enjoy a good steak and let me tell you, this had to be the best steak I’ve had to date! So tender and flavourful, I just didn’t want it to end!

Author

John Brodeur

Prep Time: 00:05

Recipe Time: 02:30

Temperature : 131F / 55C

Ingredients

• Striploin or Ribeye Steaks
• Salt
• Pepper
• Sprig of Rosemary (one/steak)
• Sprig of Thyme (one/steak)
• Garlic Clove, crushed (one/steak)

Directions

1. Preheat the Water to 131F
2. Salt and pepper both sides of the steaks and rub on crushed garlic clove.
3. Roll back edge of bag(s) to allow for proper seal.
4. Put steak(s) in bag(s) and add one sprig of Rosemary and Thyme for each steak. Vacuum seal.
5. Insert in water bath and set for 2hrs.

Finishing Steps

1. After the 2 hours has elapsed, remove from water bath and remove steak(s) from vacuum bag(s).
2. Set on paper towel and pat the surface of the steak(s) to remove all excess moisture.
3. Preheat cast iron pan on high with 1 Tbsp of olive oil and 1 Tbsp of butter.
4. Once pan is very hot, place steak and baste with melted butter for 30-45 seconds each side.
5. Serve and enjoy!!