Sous Vide Veal Chop
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
1 (16-ounce) T-bone veal steak or bone-in veal loin chop
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 134ºF (56ºC).
Season the steak liberally with salt and pepper. Place the steak in a medium zipper lock or vacuum seal bag. 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 steak from the bag and pat very dry with paper towels. Rub with olive oil.
Heat a cast-iron skillet over high heat for 5 minutes. Add the steak and sear until deeply browned on both sides, about 1 minute per side. Transfer to a cutting board and let rest for 5 minutes. Serve.