SOUS VIDE STEAK DINNER
The restaurant secret to foolproof, perfectly cooked steak is finally within the reach of home cooks, thanks to countertop sous vide machines. Drop in a bag of spinach mixed with cream cheese and garlic and you have the quintessential steakhouse dinner for two.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Set a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
- Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
- Put the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).
- Remove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.
SOUS VIDE STEAK
Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.
Provided by barbara
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 2h10m
Yield 4
Number Of Ingredients 2
Steps:
- Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
- Remove bag from water bath and take out steaks. Pat very dry with paper towels.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.
Nutrition Facts : Calories 443.5 calories, Cholesterol 147.8 mg, Fat 28.2 g, Protein 44.4 g, SaturatedFat 11.1 g, Sodium 129.5 mg
SOUS VIDE STEAK
Steps:
- Set sous vide machine to 55C/131F.
- Season steak lightly with salt or a seasoning of your choice. Place meat in sous vide bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
- Remove bag from bath. Take steak out of the bag, pat dry with paper towels and season with salt and pepper (or seasoning) to taste.
- Heat up large skillet on high and add oil. Sear steak for 1 to 2 minutes on each side. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy! Alternatively sear the beef on a grill or using a searing torch.
SOUS VIDE STEAKS RECIPE
Steps:
- To Finish in a Pan: Turn on your vents and open your windows. Remove steak from water bath and bag and carefully pat dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, then place over the hottest burner you have and preheat skillet until it starts to smoke.
- To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
Nutrition Facts : Calories 636 kcal, Carbohydrate 6 g, Cholesterol 176 mg, Fiber 1 g, Protein 57 g, SaturatedFat 19 g, Sodium 764 mg, Sugar 3 g, Fat 43 g, ServingSize Serves 4, UnsaturatedFat 0 g
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