Sous Vide Steaks Recipe
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g each), or 4 tenderloin steaks (6 to 8 ounces/170 to 225g each)
- Kosher salt and freshly ground black pepper
- 4 sprigs thyme or rosemary (optional)
- 2 cloves garlic (optional)
- 2 shallots, thinly sliced (optional)
- 2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing; optional)
- 2 tablespoons (30g) butter (if pan-searing; optional)
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