Medium-rare steak

Perfect medium rare with a coal fired sear. Secret ingredient is the great Dario Cecchini’s Profumo del Chianti herb salt blend (or similar Tuscan style blend) Keep it simple. Cook with fire. Bellissima.

Author

Steve Burrows

Prep Time: 24:00

Recipe Time: 02:00

Temperature : 125F / 51.7C

Ingredients

• 2-3” USDA Prime steak
• 1 tbsp Profumo del Chianti herb salt blend
• 1 tsp fresh ground black pepper
• 2 cloves garlic, minced

Directions

1. Liberally season both sides with Macelleria Cecchini’s Profumo del Chianti herb salt blend.
2. Fresh ground black pepper both sides.
3. Mince garlic, spread evenly over both sides.
4. Refrigerate seasoned and vacuum-sealed steak for minimum 2 hours, up to 24 hours.
5. Sous vide steak at 125° for minimum 2 hours (no max)
6. Blanch steak in ice bath for 1 minute to stop cooking.
7. Pat dry, sear steak over high-heat direct flame charcoal chimney 1 minute per side.
8. Remove from heat, cover and rest for 15 minutes.

Finishing Steps