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Sous Vide Steak

Sous Vide Steak


1 steak of choice (striploin, ribeye, sirloin, etc.)
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  Salt and pepper
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Cooking Instructions

Season the steak on both sides with salt and pepper.

Vacuum seal the steak in a food safe bag.

Set the Sous Vide Supreme to the proper temperature, based on your desired doneness.

- Rare - 128F

- Medium rare - 132F

- Medium - 137F

- Medium well - 140F

- Well - 147F

Once the target temperature is reached, submerge the bagged steak in the water bath.

Cook for a minimum of 45 minutes. (Based on a 1-inch thick steak. Thinner steaks will require less time; thicker more. Consult the instructions that come with your sous vide.)

Remove the steak from the bag and pat dry with a paper towel.

Finish cooking the steak by searing it in a skillet on high heat for about 1 minute per side. Serve.

Recipe used with permission. Sous Vide Steak Recipe © 2014 David Leite, Leite's Culinaria []. All rights reserved.

Equipment List

  • Print: 3x5
  • Print: 4x6
  • Print: Letter
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