Tag Archives: sous vide beef steaks

Sous Vide Western Griller

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Makes 1 to 2 servings, depending on appetite, but make as many pouches as you like! INGREDIENTS 3/4 to 1 inch (2 to 2.5 cm) thick Western griller steaks, cut from bottom round Olive oil (about 1 tablespoon/15 ml per steak) Garlic, peeled and finely chopped (about 1 clove per steak) Fresh thyme, chopped (about 2 sprigs per steak) Salt and pepper to taste DIRECTIONS Fill and preheat SousVide Supreme to 130F/54.5C. (Or to your preferred degree of doneness.) In a small bowl, mix together the olive … Read More

Tuscan Rib Eye Steak

With Bacon Potatoes & Balsamic Onions Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 4 Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. INGREDIENTS For the potatoes 1/4 cup (60 ml) rendered bacon fat 4 sprigs thyme kosher salt as needed to season 3/4 pound (12 ounces/135g) fingerling potatoes, washed For the onions 1 teaspoon (5 ml) honey 1 teaspoon (5 ml) orange zest 1/4 cup (60 ml) balsamic vinegar 1 teaspoon (5 ml) kosher salt 2/3 cup (5 ounces/87g) sliced red onions For the steaks 4 tablespoons (60 ml) extra virgin olive oil … Read More

Sous Vide Steak

From Episode 2 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 (8 ounces/240 g each) top sirloin steaks salt and pepper to taste 6 garlic cloves, peeled 2 sprigs rosemary 2 sprigs thyme 2 tablespoons butter   INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well) Season the steaks lightly on either side with salt and pepper and put each into a small (quart/0.9 liter) cooking pouch. Add half the garlic, herbs, and butter to each pouch and vacuum seal. Submerge in the water … Read More