Yeah, you read that right! I am teaching you how to elevate your steaks!
Let’s talk about STEAK! Typically, steak is a food that people indulge in every once and a while at a fancy steakhouse. When made at home or for a cook-out, steaks are usually overcooked and tough. What if I told you there was a way you could recreate the amazingness of an expensive steakhouse steak in your own kitchen? Say Whatttttt?!
Well, today I am teaming up with Chefman and am using the Chefman Sous Vide Immersion Circulator to cook my steak to perfection! For those of you who have never heard of a Sous Vide machine before, it is a machine that keeps a bath of water at a precise temperature for an extended period of time. What it allows you to do is cook the entire steak to your desired doneness then quickly sear the outside for that delicious crunchy crust. This used to be a trick only accessible to restaurants but companies like Chefman have brought this tool into the kitchen of home chefs just like you and me!
Below is a video where I show you how to use the Sous Vide and all my tips and tricks for the perfect steak! As always the full recipe is right below it!
- 2 thick rib eye steaks
- Kosher Salt, to taste
- Black Pepper, freshly ground
- 2 tablespoons vegetable oil
- 2 sprigs of rosemary
- 3 cloves garlic, peeled
- Place the Chefman Sous Vide Immersion Circulator in a large pot filled with water. Preheat the water to 129°F for medium-rare or 134°F for the medium by using the controls on the display panel. (I like my steak at 133°F.)
- Season the steaks generously on both sides with salt and pepper. Place each steak in a ziplock pan and remove all the air from the bag. When the water reaches the desired temperature, lower the bags into the water bath and clip the top of each bag to the side of the water basin. Set the timer on the display panel to 11 hours and allow to cook.
- When the steaks are ready, remove the bags from the water bath, transfer the steaks to a plate and pat the steaks dry. Season with salt and pepper.
- Preheat a large cast iron skillet with the vegetable oil. Add the steaks to the pan, along with the rosemary and garlic. Sear, turning once, until charred crust forms on both sides, about 1 minute per side. Remove from the pan and allow to rest for 5 minutes. Slice and enjoy hot