T-Bone Steak Thinly Sliced (Medium) and Mixed Vegetables

Author

Food Nerd

Avid foodie in need of a serious intervention!

Prep Time: 01:15

Recipe Time: 01:00

Temperature : 135F / 57.2C

Ingredients

• 1 thinly sliced T-bone steak 1/2 inch or so
• I cup frozen mixed vegetables
• Butter
• Olive oil
• Sea salt
• Pepper
• Other desired spices
• Beef tallow/Clarified butter/Ghee (to sear)

Directions

1. 1. Oil and season each side of the steak.
2. 2. Vacuum seal the steak in a sous vide bag.
3. 3. Place vegetables, butter, and salt to taste in a sous vide bag and vacuum seal.
4. 4. Freeze both bags until time to cook.
5. 5. Preheat sous vide bath to 165°F when ready to cook.
6. 6. Add both bags into the sous vide bath at 165°F.
7. 7. Set temperature to 135°F and time to 1 hour.
8. 8. Near the 1 hour mark heat a grill or cast iron pan to sear the steak.
9. 9. At the 1 hour mark, remove the steak and place in an ice bath for no more than 2-3 minutes to stop cooking.
10. 10. Remove the steak from the bag, dry the steak removing all surface moisture, and sear for 10-15 seconds per side or to desired surface texture and serving temperature.
11. 11. Plate the steak and allow it to rest while removing and plating the vegetables from the sous vide bath (ensuring that you remove any juices water from the bag before plating).
12. 12. Add butter to vegetables and season the steak as desired.

Finishing Steps