T-bone Grilling Steak

(9)

Olga Nimeck

Ontario, Canada

I love to cook beef and pork. Especially steaks, Prime rib roasts and ribs. I have been experimenting with my own recipes and incorporating them into the eSous vide Style of cooking. This method of cooking has changed my cooking methods a great deal and I find the out ...

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I will never eat another steak in a restaurant after cooking my own Sous Vide Style. It comes out perfect every time and a chalk full of flavor. I purchased a T-bone grilling steak approx. 1.5 lbs. I plan on splitting it with my Spouse. But with this recipe you can cook as many steaks as you like , just multiple the ingredients x the number of steaks. I like to marinate my steaks before cooking. So if you are not in a hurry I marinate overnight . But if you wan to get it done. You can prep the meat the same day , as early as possible and let it sit in the fridge until ready to cook.
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Ingredients for 1

  • 1.5 lb T bone Grill Steak

  • 4 large cloves of garlic

  • 1/4 cup olive oil

  • Sea salt and cracked pepper

  • Your favorite rub

  • 2 Sprigs of Rosemary

  • Two tablesppons of high heat oil,

  • 3 Tbsp butter

  • Two table spoons of the reserved garlic &oil mixture

  • 1 Tbsp butter sliced in 3 patties

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.

  • Step 2

    Chop the garlic and mince it with the olive oil in an electric chopper. Reserve about 2 tablespoons for the finishing stages. Cover the entire steak with the garlic and olive mixture. Season with sea salt. If you are not using a rub, then sprinkle cracked pepper all over as well. Remover use the seasonings to your personal tastes.

  • Step 3

    Then take your rub and sprinkle all over the steak and massage it into the steak working it through the garlic and oil for even distribution.

  • Step 4

    Put the steak and two springs of rosemary (one on each side of the steak) into the bag. Seal the bag with no air using the water bath method if using a zip lock bag. At this point I would put the sealed bag in the fridge overnight or for the entire day until ready to cook.

  • Step 5

    I sealed the steak using an air vacume sealer. A great way to store and marinate food before cooking.

    • Step 0

      Once the steak is cooked Remove the steak from the bag . Heat the oil and butter in the skillet till butter is sizzling and begin to brown. Use the Rosemary spring from the bag and toss into skillet. Sear the steak for no more than 1 minute on each side while constantly spooning the oil/butter mixture over the steak.

    • Step 1

      Take the steak out to rest for five minutes . Take the reserved garlic/oil mixture and toss on top of the Steak with a 1/4 in tab of butter to melt .

    • Step 2

      Your steak is ready to serve. Now some recipes tell you to put the rub on after you sear the steak and you can but you might overpower the flavours of the rub if you Sous Vide the steak with the rub on . You decide how you want to do it.

    • Step 3

      These are my most favorites when it comes to streak steak rubs.

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131 F / 55 C Recipe Temp
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