Cattleman’s Cutlet

This recipe is for a single cattleman’s cutlet of about 600-700 grams it is rare and falling apart tender

Author

Kamen Smith

Soft tender beef only new to sousvide so and still learning but I’m loving it!!

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 129.2F / 54C

Ingredients

• Salt
• Pepper
• Garlic powder

Directions

1. Set your Anova Sous Vide Precision Cooker to 129.2ºF / 54.0ºC.
2. Season with salt pepper and garlic powder both sides and rub a bit into the edges aswell
3. Vacuum seal it or a ziplock bag will work just as good it’s only a short cook at a low temperature so it should be fine

Pan Sear

1. Remove from bag and pat dry with paper towels or a towel less moisture on it the better for searing
2. Sear in a hot pan with some butter to get a nice crust and enjoy!!