Sous Vide Steak Food

SOUS VIDE STEAK DINNER

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

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 STEAK

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.

SOUS VIDE FLANK STEAK

Steps:

• Fill the water bath container, position circulator, and preheat to 130 degrees F (54 degrees C) according to manufacturer recommendations.
• Combine onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce in a blender or small food processor; pulse ingredients until smooth.
• Pat flank steak pieces dry with paper towels and season with salt and pepper. Spread onion mixture on both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, squeeze out all the air, and seal the bags.
• When the bath has reached 130 degrees, place bags in the water bath. Secure bags to the side of the bath, so they will not overlap each other or come in contact with the circulator. Alternatively, use a rack in the bottom of the bath to hold the sealed bags. Bags should be in the circulating 130 degree F (54 degrees C) bath for 1 hour and 30 minutes.
• About 5 minutes prior to the end of the cook time, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• When the cook time is complete, remove flank steak from the bags and place on a broiler pan.
• Broil in the preheated oven until they reach the desired browning, about 3 minutes per side. Remove from oven and tent with aluminum foil for 5 to 10 minutes. The broiler and the foil tent will allow the internal temperature to rise to 145 degrees F (63 degrees C), or medium doneness, when tested with an instant read thermometer.
• Slice steak across the grain of the meat into thin slices for serving. Season with additional Worcestershire sauce, if desired.

SOUS VIDE FLAT IRON STEAKS

Steps:

• Set immersion circulator (water bath) to 125°F (for medium rare).
• Whisk together vinegar, olive oil, granulated garlic and ground mustard.
• Place this mixture and steaks into a bowl and marinate for 30 minutes.
• Remove steaks from marinade and individually vacuum seal in a bag.
• Place sealed bags into the water bath and cook for 2-3 hours.
• Heat your grill to high and grill steaks for no more than 1-2 minutes per side.
• Season to taste with salt & pepper.
• Note: Once steaks are individually vacuum sealed they can be either frozen or refrigerated for a few days until ready to use.