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Sous Vide Steak




Source of Recipe


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Recipe Introduction


I did these on Memorial Day 2019. Tender, juicy steaks. These were 2-inch strip steaks from Kroger, but I know it works just as well on rib eyes. I did 3 steaks at the same time in my 18 quart Cambro and I’m sure I could easily fit in a couple more. I SV them at 125F and what with searing them afterwards they were a touch overdone.


List of Ingredients




Steak
Kosher salt


Recipe



Salt both sides of the steak – use about 1/2 t. per pound of meat. Place on a rack placed in a baking sheet and refrigerate for about 2 hours. Remove from the refrigerator, rinse and dry well. Seal each steak in a separate bag and SV at 120F for 2 hours. Remove from the bags and dry well. Sear in a VERY hot oiled skillet on all sides to get a nice crust.