Sous Vide Steak Sandwich

This recipe takes your traditional steak sandwich to the next level. You've got super-juicy, oh-so tender slices of medium-rare steak with cheese in a Turkish roll. Top it with some lettuce, scallion and your favorite sauce and you have a winner.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:15

Recipe Time: 03:00

Temperature : 134.6F / 57C

Ingredients

• 1 (1 3/4 pound) porterhouse steak
• Kosher salt and freshly ground black pepper
• 2 long Turkish bread rolls, sliced in half horizontally
• 1/2 cup grated cheddar cheese
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1/2 cup thinly sliced iceberg lettuce
• 2 tablespoons thinly sliced scallions
• One or a couple of your favorite sauces (BBQ, mayonnaise, peri peri, ketchup, mustard, etc.)

Directions

1. Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
2. Season the steak with salt and pepper and place it in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
3. Place the bag in the water bath and set the timer for 3 hours.
4. When the timer reaches about 15 minutes, heat the broiler to high. Divide the cheese evenly between the rolls. Broil until melted, 1 to 3 minutes. Set aside, covered, to keep warm.

Finishing Steps

1. When the timer goes off, remove the bag from water bath. Remove the steak from the bag and pat very dry with paper towels.
2. Heat the butter and olive oil in a large skillet over medium-high heat. When the butter is melted and the oil is shimmering, add the steak and sear until well-browned on both sides, about 2 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
3. Remove the steak from the bone and slice thin. Spoon butter from the skillet over the steak. Arrange the steak on the rolls, top with lettuce, scallions, and sauce of your choice. Serve.