Sous Vide Steaks with Quick Sear
Even doneness and a golden-brown crust
1.5–3 hours + 30 minutes active time
Perfectly cooked sous vide steaks finished with a quick sear for a crispy crust. The meat is evenly cooked throughout with no gray band, pink and juicy inside. A versatile recipe for all tender cuts — ribeye, strip loin, sirloin, tenderloin.
What is in it
- Beef
- Salt
- Ground black pepper
- Vegetable oil
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
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