Sous Vide Steak Topped with a quenelle of Smoky Butter
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 served with a quenelle of smoked butter on top for a real earthy flavor (like it's been cooked over an open flame without actually having to do it).
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Ingredients for 2
2 porterhouse steaks
3 tbs butter
Smoked Salt
Black pepper
Directions
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Step 1
Preheat Anova sous vide machine to 134F (57C).
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Step 2
Seal the steaks in bags, place the bags into the water bath and set the timer on your Anova to 3 hours.
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Step 3
In a small bowl, mix together the butter with 1 tsp smoked salt and some pepper – form 2 tbs of the mixture into quenelles (using two tablespoons) and reserve the remaining tbs for frying.
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Finishing Steps
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Step 0
When the steaks are finished cooking sous vide, pat them dry and fry them in a hot pan with the premade butter mixture for a minute on each side and serve with a quenelle of the smoked butter mixture on top.