Topside Steak

(1)

Edward Smith

England

Sous Vide Enthusiast..... I love trying new things, or even the same thing but cooked at different times and temps. I discovered sous vide when looking at how to smoke food better in the 'low and slow' style. Is it an addiction now? yep. 100%. but thats not a bad th ...

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Take a cheap cut, show it some love, and elevate it to a new level previously unheard of with topside. Experiment with different rubs to create a 'crust'
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Ingredients for 1

  • Topside Steak (cut from joint)

  • Salt & Pepper

  • Ground mustard seeds (optional)

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 139ºF / 59.4ºC

  • Step 2

    Place ground Salt & Pepper on your chopping board and roll the edge of the 'steak' to coat as much as possible

  • Step 3

    Vacuum Seal or use water submersion to seal your 'steak' up nice and tight in a food bag.

  • Step 4

    Place in the water bath and patiently wait for 3 hours.

    • Finishing Steps

    • Step 0

      Heat up your cast iron pan until its as hot as (insert your own innuendo here). Sear all sides quickly until you have the finished look. Dont allow longer than 1 minute per side otherwise you may overcook.

    • Step 1

      Serve up. slice into thin slices if sharing, or just grab a steak knife and dig in.

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139 F / 59.4 C Recipe Temp
Recipe Time
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