Sous Vide Steak Finished in Smoked Salt
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Sous vide steak is an absolute winner. But chances are you've probably had it a fair few times by now. So here's something a bit different to your standard steak. Basically it's a normal sous vide steak but it's rubbed in smoked salt and pepper to create a smoked flavor (like it's been cooked over on open flame without actually having to do it).
To go all the way, serve it with my Smokey, Buttery Bacony Sous Vide Mash like in the photo above. Recipe here: http://recipes.anovaculinary.com/recipe/smoky-buttery-bacony-sous-vide-mash
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Ingredients for 2
2 porterhouse steaks
4 tbs butter
1 tsp smoked salt flakes
Black pepper
Directions
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Step 1
Preheat Anova sous vide machine to 134F (57C).
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Step 2
Put ½ a tbs of butter on each of the steaks, seal them in bags, place the bags into the water bath and set the timer on your Anova to 3 hours.
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Finishing Steps
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Step 0
When the steaks are finished cooking sous vide, pat them dry, rub a generous amount of smoked salt and pepper into the sides, and then fry them for a minute on each side in a hot pan with the remaining 2 tbs of butter, then serve with a sprinkling of smoked salt flakes over the top.