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Recipe: Sous Vide Seared Steaks
This recipe if courtesy of America's Test Kitchen from Cook's Illustrated.
Sous Vide Seared Steaks
This recipe was developed for tender steaks such as strip, rib eye, shell sirloin, top sirloin, and tenderloin; avoid tougher cuts such as top round, bottom round, blade, and flank, as they would require a longer cook time. The steaks can also be seared on the grill over high heat. Serve with Mustard-Fennel Sauce, if desired.
- 2 pounds boneless beef steaks, 1 to 1½ inches thick, trimmed
- Salt and pepper
- 7 tablespoons vegetable oil
In detail on the official website