Sous Vide Beef Pear Steak

(149)

Jeff Akin

Kansas City

Founder of Feed Me Creative, a culinary content studio in Kansas City, MO. For more information, visit www.feedmecreative.com or find us on Instagram @feedmecreative.

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A beef "pear steak" (cut from the sirloin end of a strip loin) gets its name from its shape and size, which is not surprisingly, that of a pear. Our local butcher gets these fist-sized steaks every few months, scoring the top fat cap so that it looks very much like a small duck breast. In fact, our favorite way to cook a pear steak is pretty much exactly like a duck breast: render the fat cap to sear the skin and then baste in a cast-iron skillet to finish to medium-rare. It's even better with the Anova Sous Vide Precision Cooker, which ensures the meat is perfectly cooked throughout and requires only a quick butter-basting sear to finish.
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Ingredients for 4

  • 4 beef pear steaks, about 6oz. each

  • 2 tablespoons olive oil

  • 4 tablespoons unsalted butter

  • 4 cloves garlic, peeled and smashed

  • 4 sprigs fresh thyme

  • Kosher salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 132°F (55.5°C).

  • Step 2

    Season the pear steaks liberally with salt, seal in a vacuum or Ziploc plastic bag, and cook for 2 hours.

    • Finishing Steps — Stovetop

    • Step 0

      Remove pear steaks from the bag, pat dry, and season with salt and pepper.

    • Step 1

      In a large cast-iron skillet, heat oil over medium-high heat until just beginning to smoke. Add butter, steaks, garlic, and thyme and sear until dark golden brown on each side, about two minutes per side. Baste with butter as you cook.

    • Step 2

      Slice steaks, season with additional salt and pepper as desired, and serve.

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132 F / 55.6 C Recipe Temp
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