Sous Vide Lamb T-Bone Steaks

(85)

Emily Farris and Jeff Akin

Kansas City, Missouri

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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When cooking a t-bone cut of meat, it’s hard to get both sides to the same temperature because the tenderloin cooks faster than the loin. So, you often end up with an underdone loin or an overdone tenderloin. The fix? With the Anova Sous Vide Precision Cooker, every part of a t-bone is perfectly cooked every time. Enjoy!
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

  • Step 2

    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.

    • Finishing Steps

    • 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. Discard rosemary. Heat a cast iron skillet over high heat for 5 minutes. (Alternatively, heat a grill to high heat.)

    • Step 1

      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.

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134 F / 56.7 C Recipe Temp
Recipe Time
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