Sous Vide Lamb T-Bone Steaks
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
4 lamb T-bone (loin) chops
Kosher salt and freshly ground black pepper
2 sprigs fresh rosemary
2 tablespoons extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
Season the chops with salt and pepper. Place in a large zipper lock or vacuum seal bag with the rosemary and olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 3 hours.
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. Discard rosemary. Heat a cast iron skillet over high heat for 5 minutes. (Alternatively, heat a grill to high heat.)
When the skillet or grill is hot, sear the chops until well-browned, 30 seconds to 1 minute per side. Transfer to a plate and let rest for 5 minutes before serving.