Sous Vide T-Bone Steak: Perfectly Tender and Flavorful

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.

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!

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.