GingerRookes Perfect Steak Every Time

Perfect top class restaurant quality steak every time. Use any prime cut. The temps and times above are set up for a 2” medium rare steak as pictured. I recommend cooking the steak at 2” but if you can only get a 1” then half the cooking time to 1 hour. Adjust temp as below for: Very rare 122F Rare 126F Medium 133F Medium Rare 140F Well Done 147F I recommend cooking the steak at 2” and share it but if you can only get a 1” then half the cooking time to 1 hour.

Author

Ginger Rookes

Sussex BBQ Take-Away / Sussex Street Food Finalist 2018/19/20 /@guildoffinefood Judge & Winner of three gold stars for our sauces.

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

• Steak (Rib Eye, Sirloin, Fillet, Rump)
• Salt
• Bay
• Rosemary (2 sprigs)
• Garlic (1-2 cloves)
• Rapseed Oil (1bsp)

Directions

1. Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
2. Get steak ready and trim away the tough stuff.
3. Heat a frying pan to high add a tbsp of oil
4. Pre sear steak 1 minute each side. Add rosemary, garlic and bay towards the end so they don’t burn.
5. Add steak and all juices and ingredients to sues vide bag or zip lock and vac pac.
6. Once cooked you can leave in the sues vide machine for 1-2 hours. If ready for final steps remove and rest for 5-10 mins.

Finishing Steps

1. Heat frying pan, griddle or BBQ to high
2. Add the steak and all the contents of the bag to the pan and colour on each side for 1-2 mins.
3. Slice and serve
4. Enjoy with your favourite veg
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