Steak

Ingredients for 6

• Kosher Salt

• Fresh Whole Pepercorns to grind

• Smoke Cured Soy Sauce

• Teriyaki Sauce

• Chili Power

• Crushed Fresh Garlic

• Porter House Or Bone In Rib Eye Steaks Up to 6

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 125.0ºF / 51.7ºC.

• Porter House Or Bone In Rib Eye Steaks

• Step 0

  Season steaks with Kosher Salt, Freshly ground black pepper. Cover and let wait for at least 45 minutes. Place 5 to 10 drops of Smoked cured Soy Sauce on surface of steak on both sides. Then coat with Teriyaki sauce on both sides. Wait 10 minutes then sprinkle with Chili Power and fresh ground garlic paste to taste. Salt again lightly and place in the Vacuum bag. Take one bag and seal twice on remaining end. Place steaks into fridge for at least 6 hours to allow marinade to penetrate and prepare the surface of steak. Move to freezer and freeze solid until morning of cooking. Move from freezer to sink to start thaw. After three hours place Vacuum wrapped steaks into Sonus Vide bath at 125 degrees F. Leave in water for at least one hour or until at least 124 degrees F. Remove from packaging. Seat on Grill at 600 Degrees F on both sides avoiding and flare up or soot from grill. About 3 to 5 minutes per side. After Searing steak on both sides move to cooler upper shelf to allow to finish cooking. The goal is an internal temperature of 140 degrees F. Steak needs to be Seared and charred but not black and no flare ups or soot. Let rest at least 5 minutes before serving. You can prepare the steaks ahead and freeze for up to two weeks before cooking. Enjoy.

• Step 1

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