Sous Vide Steak
One-hour sous-vide steak with garlic, thyme, bay leaves, salt, pepper, and olive oil.
General
General
Gluten-free
Gluten-free
Beef
Beef
Sous vide
Sous vide
Main
Main
Ingredients
Method
Bag the steak
Put the steak in a sous-vide bag with the garlic clove, fresh thyme, fresh bay leaves, salt, pepper, and olive oil. Seal the bag well.Cook sous vide
Heat the water bath to your chosen doneness temperature. Use 56 degrees C for the recommended medium finish. Cook the sealed steak for 1 hour.Serve
Remove the steak from the bag and discard the herbs and garlic before serving.
Notes
The quantities assume one large steak. Adjust salt and pepper for thickness.
For a browned exterior, pat the cooked steak dry and sear it very briefly in a very hot pan after the sous-vide bath.