Simple Sous Vide Steak

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Ingredients

1 Serving
1 14 –16-ounce boneless strip steak (1 1/2–2 inches thi
1/4 easpoongarlic powder
1/4 easpoononion powder
1 teaspoon kosher salt
1/4 easpoonfreshly ground black pepper
3 sprigs rosemary
3 sprigs thyme
1 tablespoon grapeseed or other neutral oil
Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that steaks when added will cause water to rise) Rub steak on all sides with garlic powder, onion powder, 1 tsp. salt, and ¼ tsp. pepper. Place steak in bag. Lightly bruise rosemary and thyme by smacking them against a cutting board or lightly rolling in your hands (this will helps release the volatile oils). Add herbs to bag. RECIPES Simple Sous Vide Steak Facebook Pinterest Twitter Email SOUSVIDE_STEAK_BEAUTY_2.jpg PHOTO BY ALEX LAU, FOOD STYLING BY ANNA BILLINGSKOG 2 servings The sous vide technique is great for parties since you can cook the steak to the ideal internal temperature (way) ahead of time and quickly sear it before serving. The device eliminates any worry about over- or undercooking, and each one will be perfect. Read more about what sous vide cooking is, and see how to cook anything sous vide with step-by-step photos here. JANUARY 2018 INGREDIENTS 1 14–16-ounce boneless strip steak (1½–2 inches thick) ¼ teaspoon garlic powder ¼ teaspoon onion powder 1 teaspoon kosher salt, plus more ¼ teaspoon freshly ground black pepper, plus more 3 sprigs rosemary 3 sprigs thyme 1 tablespoon grapeseed or other neutral oil Special Equipment A sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag INSPIRED BY THE AMERICAN RIVIERA, A SUMMERTIME FEAST FULL OF FLAVOR With palm-shaded cocktail hour patio sessions and backyard dining in mind, we've created a family-style feast that celebrates the peak of produce season––with help from Trader Joe’s. — SPONSORED BY TRADER JOE'S — RECIPE PREPARATION Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that steaks when added will cause water to rise). SOUSVIDE PROCESS 1 PHOTO BY ALEX LAU Rub steak on all sides with garlic powder, onion powder, 1 tsp. salt, and ¼ tsp. pepper. Place steak in bag. Lightly bruise rosemary and thyme by smacking them against a cutting board or lightly rolling in your hands (this will helps release the volatile oils). Add herbs to bag. SOUSVIDE PROCESS 4 PHOTO BY ALEX LAU, FOOD STYLING BY ANNA BILLINGSKOG Vacuum seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine and heat water to 130°. This temperature will give you a tender, perfectly medium-rare steak (adjust 5° either way if you like your meat more or less well done). RECIPES Simple Sous Vide Steak Facebook Pinterest Twitter Email SOUSVIDE_STEAK_BEAUTY_2.jpg PHOTO BY ALEX LAU, FOOD STYLING BY ANNA BILLINGSKOG 2 servings The sous vide technique is great for parties since you can cook the steak to the ideal internal temperature (way) ahead of time and quickly sear it before serving. The device eliminates any worry about over- or undercooking, and each one will be perfect. Read more about what sous vide cooking is, and see how to cook anything sous vide with step-by-step photos here. JANUARY 2018 INGREDIENTS 1 14–16-ounce boneless strip steak (1½–2 inches thick) ¼ teaspoon garlic powder ¼ teaspoon onion powder 1 teaspoon kosher salt, plus more ¼ teaspoon freshly ground black pepper, plus more 3 sprigs rosemary 3 sprigs thyme 1 tablespoon grapeseed or other neutral oil Special Equipment A sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag INSPIRED BY THE AMERICAN RIVIERA, A SUMMERTIME FEAST FULL OF FLAVOR With palm-shaded cocktail hour patio sessions and backyard dining in mind, we've created a family-style feast that celebrates the peak of produce season––with help from Trader Joe’s. — SPONSORED BY TRADER JOE'S — RECIPE PREPARATION Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that steaks when added will cause water to rise). SOUSVIDE PROCESS 1 PHOTO BY ALEX LAU Rub steak on all sides with garlic powder, onion powder, 1 tsp. salt, and ¼ tsp. pepper. Place steak in bag. Lightly bruise rosemary and thyme by smacking them against a cutting board or lightly rolling in your hands (this will helps release the volatile oils). Add herbs to bag. SOUSVIDE PROCESS 4 PHOTO BY ALEX LAU, FOOD STYLING BY ANNA BILLINGSKOG Vacuum seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine and heat water to 130°. This temperature will give you a tender, perfectly medium-rare steak (adjust 5° either way if you like your meat more or less well done). Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet; as the water circulates, it will help keep the bag submerged. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Cook steak, maintaining water bath at 130°, 2½ hours. Remove bag from water bath and let steak rest in bag 15 minutes (this lets the steak absorb some of the juices). Remove steak from bag and pat dry with paper towels. Season all over with salt and pepper. Let air-dry a few minutes. Heat a large cast-iron skillet over high until very hot. Add oil and cook all 4 sides of steak until a nice crust forms, 1–2 minutes total (it happens fast, so don’t walk away). The steak is already perfectly cooked; this step is to get some color and texture on the exterior. Slice steak against the grain, if desired, and season with salt and pepper. (The steak may appear slightly gray when you first cut into it but will turn bright pink when exposed to air.) Do Ahead: Steak can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. Reheat with sous vide machine at 100° until warmed through, about 1 hour, before searing.