Ah, the T-bone steak—truly the prima donna of the meat world. It’s like if a steak and a masterpiece had a love child, and that’s where sous vide steps in, like the unsung hero, ensuring every bite is a juicy sonnet of flavor. I remember trying this method last summer during a heatwave—talk about irony—yet that perfectly cooked steak made it all worth it.
Steps
- Set your sous vide precision cooker to a temperature of 131.0ºF (55.0ºC).
- Chop the garlic and blend it with olive oil using an electric chopper. Reserve two tablespoons of this mixture for later use. Cover the steak with the garlic-oil blend and season with sea salt and cracked pepper to your taste.
- Apply your favorite rub to the steak, massaging it in to ensure even distribution alongside the garlic and oil.
- Place the steak and two rosemary sprigs (one on each side) into a bag. Seal the bag, removing air using the water displacement method if using a ziplock bag, and refrigerate overnight or until ready to cook.
- Alternatively, seal the steak with an air vacuum sealer for marinating and storing before cooking.
- After cooking, remove the steak from the bag. Heat oil and butter in a skillet until the butter sizzles and browns, add a rosemary sprig, and sear the steak for no more than one minute per side while basting with the oil-butter mixture.
- Let the steak rest for five minutes before serving. Top with the reserved garlic-oil mixture and a small pat of butter to melt over the steak.
- Serve and enjoy your perfectly cooked steak. Consider whether to apply the rub before or after searing based on your flavor preference.
Ingredients
- bone Grilling Steak recipe:
- 1.5 lb T-bone grilling steak
- 4 large cloves of garlic
- 1/4 cup olive oil
- Sea salt
- Cracked pepper
- Favorite rub
- 2 sprigs of rosemary
- 2 tablespoons high heat oil
- 3 tablespoons butter
- 2 tablespoons of reserved garlic and olive oil mixture
- 1 tablespoon butter, sliced into 3 pieces
FAQ
- Can I use a different cut of steak for this recipe?
- Certainly, you can use other cuts such as ribeye or strip steak. However, cooking times may vary, so ensure you adjust the sous vide time accordingly for different thicknesses and cuts.
- Do I have to marinate the steak overnight?
- While marinating overnight will enhance the flavor, you can also marinate the steak on the same day. Just allow it to sit in the fridge as long as possible before cooking to let the flavors infuse.
- Is it necessary to use a vacuum sealer for the steak?
- No, you can use a ziplock bag and the water displacement method to remove air. However, a vacuum sealer can be more efficient in sealing and marinating the steak.
- Why should I sear the steak after sous vide cooking?
- Searing the steak after sous vide cooking creates a flavorful crust and enhances the overall taste and texture. It’s best done briefly on each side with a hot skillet.
- Can I add the steak rub after sous vide cooking?
- You can add the rub after searing the steak, but be cautious as it might overpower the flavors developed during sous vide cooking. It’s a personal preference based on the flavor profile you desire.
Tips
- For optimal flavor, marinate the steak overnight if possible. However, if you’re short on time, marinate it earlier in the day and keep it refrigerated until ready to cook.
- Make sure to seal the steak and rosemary with no air in the bag using the water bath method or an air vacuum sealer. This ensures better marination and even cooking.
- To enhance the steak’s flavor after cooking, sear it quickly in a hot skillet with butter and rosemary, spooning the sizzling mixture over the steak as it cooks.
- Allow the steak to rest for five minutes after cooking, and finish with the reserved garlic/oil mixture and a small pat of butter on top for added richness.
Equipment
- Anova Sous Vide Precision Cooker
- Electric chopper
- Vacuum sealer
