Sous Vide Steak

• tempo ativo: 30min
• tempo total: 1.5-2h

Ingredientes

• NY Strip, Ribeye, Filet, Porterhouse, Picanha, Tomohawk steak - ideally two inches thick.

• Salt & Pepper

• Avocado Oil/Beef Tallow

Instruções

1. Remove steak from fridge. Pat dry.

2. Coat both sides generously with salt. Lay on a rack or paper towels, and wait 10 minutes at room temp.

3. Moisture will have formed on the outside. Pat dry again, and repeat to taste (more iterations means saltier crust.)

4. Bring sous Vide pot to temp, 115 F. Insert thermometer into steak, and the steak into the sous vide back. Vacuum seal, or use the submerge method. close the ziplock bag.

5. Remove bag from pot, and steak from the bag. Pat dry once again and coat salt.

6. Place cast iron on max heat burner for 5 min. Place steak in fridge for 5 minutes for the exterior to cool.

7. Add avocado oil to pan and wait for it to smoke. Once smoking, place steak on the pan.

8. Sear both sides for ~1 minute. Cut into quarter inch slices. Serve.

Notas

Some ideas:

• IR thermometer

• 500F

• Brush with soy sauce?

• diagonal cut to better tenderize the slices