Basic Sous Vide T-Bone Steak
The best T-bone steak, you can taste two parts of the meat, the steak is more juicy and delicious with sous-vide cooking.
- Vacuum Sealer
- Vacuum Bag
- Kitchen Paper
- Sauté Pan
For Sous Vide Cooking
- 1 each T-Bone steak 3cm
- 1/2 tsp Kosher Salt
- 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- 10 turns Fresh Cracked Pepper
- 1 sprig Fresh Thyme or Rosemary
- 1 each Garlic Clove, whole skin on crushed
For Searing the Steak
- 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- 1 tbsp Unsalted Butter, for basting (optional)
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Using the ruler on the side of the snap weight, measure the thickness of your steak at its thickest section.Thickness: 1 inch Freshness: fresh Time: 1 hour, 17 minutes
- Choose your preferred doneness.Taste: Medium rare Temperature: 130 °F
- Generously season the steak with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter and thyme or rosemary.1 each T-Bone steak, 1/2 tsp Kosher Salt, 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking, 10 turns Fresh Cracked Pepper, 1 sprig Fresh Thyme or Rosemary
- Using the vacuum sealer, make sure that the steak is completely sealed and that any air has been removed from the bag.
- When the target temperature is reached, carefully place the sealed steak in the water bath making sure that it is completely submerged in the water.
- Cook until ready.
- Once the steak has finished cooking, carefully remove the steak from the water bath. Remove the steak from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. Before searing, thoroughly dry the steak with paper towels.
- Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to lightly smoke, carefully add the steak along with the garlic and herbs to the pan. Sear the steak on each side for approximately 1 minute and 45 seconds or until the steak has achieved a golden brown sear. After flipping the steak, you can add unsalted butter for basting. This adds an extra depth of flavor and smells amazing!1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil, 1 tbsp Unsalted Butter, for basting (optional)
- Your T-bone steak can be enjoyed whole or thinly sliced. For added flavor and texture, we suggest finishing with a pinch of Fleur de sel or flaky sea salt.
Nutrition PER SERVING
Calories: 231kcalCarbohydrates: 7gProtein: 2gFat: 23gSaturated Fat: 15gTrans Fat: 1gCholesterol: 61mgSodium: 1169mgPotassium: 153mgFiber: 3gSugar: 0.1gVitamin A: 802IUVitamin C: 2mgCalcium: 58mgIron: 1mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)