Sous Vide Steak Sandwich
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Ingredients for 2
1 (1 3/4 pound) porterhouse steak
Kosher salt and freshly ground black pepper
2 long Turkish bread rolls, sliced in half horizontally
1/2 cup grated cheddar cheese
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced iceberg lettuce
2 tablespoons thinly sliced scallions
One or a couple of your favorite sauces (BBQ, mayonnaise, peri peri, ketchup, mustard, etc.)
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
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Step 2
Season the steak with salt and pepper and place it in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 3 hours.
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Step 4
When the timer reaches about 15 minutes, heat the broiler to high. Divide the cheese evenly between the rolls. Broil until melted, 1 to 3 minutes. Set aside, covered, to keep warm.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from water bath. Remove the steak from the bag and pat very dry with paper towels.
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Step 1
Heat the butter and olive oil in a large skillet over medium-high heat. When the butter is melted and the oil is shimmering, add the steak and sear until well-browned on both sides, about 2 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
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Step 2
Remove the steak from the bone and slice thin. Spoon butter from the skillet over the steak. Arrange the steak on the rolls, top with lettuce, scallions, and sauce of your choice. Serve.