Beef Steaks

This recipe will work with all kinds of steak including flat-iron, rib-eye and sirloin. Recommend never cooking below 54.5 for safety reasons.

Author

Roger K

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 131.9F / 55.5C

Ingredients

• 2 Steaks 240gm
• Salt & black pepper
• 4 small sprigs of rosemary
• Knob of butter
• FOR THE SAUCE
• 2 Tbsp diced onion
• 2 tsp minced garlic
• 1/2 cup red wine
• 2 tsp Dijon mustard
• 2 Tbsp chopped butter kept cold
• 2 Tbsp chopped parsley
• Salt & pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 131.9ºF / 55.5ºC.
2. Set timer for 2-4 hrs
3. Pat the steak dry. Season well with flaky salt and fresh ground pepper’
4. Put steaks into bag with sprig of rosemary on each side and knob of butter. Remove air from bag. Immerse in cooker
5. PREPARE THE SAUCE
6. Simmer onion & garlic in pan until soft
7. Whisk in wine and mustard and reduced by 2/3 over medium heat
8. Slowly whisk in the butter
9. Remove from heat, add parsley and season to taste

1. After planned times remove steaks from bags. Pat the steaks very dry with a paper towel set aside or put in oven at the sous vide temp to keep the steaks warm.
2. Heat a cast iron skillet with oil and butter over very high heat
3. Sear steaks on all sides in pan, probably no more than 30 sec/side. Sear edges if necessary.
4. Slice or serve whole with sauce on the side.