Sous Vide Kangaroo Steak
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Ingredients for 2
2 (8-ounce) kangaroo steaks
Kosher salt and freshly ground black pepper
3 tablespoons red wine
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1 sprig fresh rosemary
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
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Step 2
Season the kangaroo with salt and pepper and place in a large zipper lock or vacuum seal bag with the wine, olive oil, garlic, and rosemary. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the steaks from the bag and pat very dry with paper towels. Heat a grill or grill pan over high heat to 600-700 degrees.
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Step 1
Add the steaks to the hot grill and sear for 2 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Slice and serve.