Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 650kcal 32%
Fat 35g 53%
Saturated Fat 15g 75%
Carbohydrates 2g 0%
Fiber 0g 0%
Sugar 1g 2%
Protein 75g 150%
Cholesterol 200mg 66%
Sodium 150mg 6%

Percent Daily Values are based on a 2,000 calorie diet.

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Sous Vide Steaks

Name: Sous Vide Steaks
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
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 garlic cloves (optional); 2 shallots, thinly sliced (optional); 2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing); 2 tablespoons (30g) butter (if pan-searing; optional)

Prep 20m

Cook 1h 5m

Total 1h 25m

This recipe for Sous Vide Steaks calls for thick, high-quality cuts of ribeye, strip, porterhouse, or T-bone steaks, seasoned with salt and pepper and cooked to perfection using the sous vide method. Optional additions of garlic, shallots, and herbs give the steaks an extra depth of flavor.

Beef

Easy

Steaks

Ingredients

4 servings

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 garlic cloves (optional)

2 shallots, thinly sliced (optional)

2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing)

2 tablespoons (30g) butter (if pan-searing; optional)