Set it and forget it: Cooking steak, sous vide-style
Sous Vide Sirloin Steak – Preparation
by delacroixyu @ flickr
Sous-vide is a relatively fail-safe method used to cook food, especially steak, to the precise level of doneness desired.
Since its invention in the mid-seventies by a French chef, the sous vide technique has been used by fine dining restaurants for years and is now gaining popularity among home cooks since it delivers excellent steak results.
The sous vide technique is unique in producing results that are impossible to achieve through any other method. This technique is praised for its ability to hold constant temperature for hours without risking overcooking.
- The sous vide process
- The sous vide technique, compared to traditional methods
- Let’s talk about why sous vide is worth it for you
- Sous vide is amateur-friendly
- Sous vide allows for reliable freedom.
- Say goodbye to overcooked steak.
- Guaranteed tenderness
- As well as fantastic flavor
- With sous vide, the possibilities are endless.
- Sous vide safety concerns.
- The use of plastic sous vide
- Avoid the ‘danger zone.’
- Preparing sous vide steak straight from frozen
- Cooking time and temperature for frozen sous vide steak
- Preparation is key
- Steps to preparing sous vide steak from frozen
- Sous vide steak recipes.
- Your classic sous vide steak recipe: sous vide ribeye
- Sous vide steak recipe for sous vide flank steak with marinade
- More flank sous vide steak recipes: Flank steak with tomato roast.
- Sous vide brisket
- The perfect sous vide steak recipe for filet mignon
- Other popular sous vide recipes
- Sous vide eggs, poached.
- BBQ Pork Ribs
- Pork Tenderloin
- Prime Rib
- Beef Prime Rib with Cucumber Sauce
- Teriyaki Beef Cubes
- Thai Beef Fry
- Almond Beef
- Honey Drizzled Dijon Lamb Rack
- Coriander Leg of Lamb
- Lamb, Leeks, and Mushroom Mix
The sous vide process
Sous-vide is a French term that translates to “under vacuum.” Essentially, it consists of vacuum sealing your preferred meat cut in an airtight container (a vacuum-sealed plastic bag), slow cooking it to a precise temperature in an “under vacuum” water bath.
The sous-vide technique involves a process that is both controlled and gradual. There is no need for steam, flames, steam, smoke, or a heated metal surface with sous-vide. Instead, sous vide machines use a heated metal coil to heat water to a consistent temperature.
When it comes to preparation time, steaks, like other proteins, tend to cook for extended periods when sous-vide since they have to gradually warm up until they reach the same sous vide steak temperature as the heated water.
Considering that the water never surpasses the wanted temperature, sous vide steak takes significantly longer to cook than traditional methods. In turn, this will ensure that you will never risk having an overcooked steak.
If you are a fan of marinating your steaks, this is how it should be done; the best would be to remove your sous vide steak from vacuum sealing, marinate it for 5 to 6 hours, remove it from the marinade, vacuum-sealed it again, then finally cook it.
The sous vide technique, compared to traditional methods
The sous vide slow and steady approach ensures that your steak cooks perfectly to the desired temperature. Unlike traditional methods where a steak is made on the stove’s straight high heat, and you have to constantly watch and check on your food, making sous vide steak recipes results in meat cooked to perfection while it keeps your hands free for other tasks.
Using other methods also does not allow monitoring what is happening on the inside of the steak. This means that you either have to cut it, use a meat thermometer or play the guessing; all can be avoided thanks to well-controlled sous-vide temperature. Additionally, sous vide machines have a water circulation function that consists of moving the water, which guarantees that there are no cool or hot places in the pot.
Let’s talk about why sous vide is worth it for you
Despite its growing popularity and the fact that there is countless sous-vide equipment dedicated for home cooks, many steak lovers have apprehensions when it comes to sous-vide.
This is mainly due to the expense that comes with the technique and the fear that the investment in a sous-vide machine will not be worth it. In this regard, we are here to explain why sous-vide will be worthwhile for you.
Sous vide is amateur-friendly
This technique is a very lenient form of cooking that gives you the time and flexibility to learn. You do not need to be a serious cook to sous-vide ideally, so you have all the time in the world to become a sous-vide pro and to get your money’s worth.
Sous vide allows for reliable freedom.
Essentially, the sous-vide technique is pretty hands-off. The only hands-on part happens after your steak is done and is out of the vacuum-sealed bag. Cooking sous-vide gives you the ease of vacuum packing your steak, placing it in water after setting the temperature, then leaving it to cook on its own.
The beauty of sous-vide cooking lies in its ease of use:
Seasoning the steak, sealing, circulating for an adequate amount of time, then, if desired, searing. The only variables that require extra attention are temperature and cooking time.
Sous vide steaks also do not require time to rest, so they get to the table fast.
Say goodbye to overcooked steak.
Unlike traditional cooking methods, sous vide steak is kept at a constant temperature while the texture and quality remain intact. While you would have to spend about an hour cooking sous, vide ribeye in a skillet, letting it rest, slicing it, then plating it, your sous vide ribeye will take less time while securing your suitable doneness level.
Sous-vide relieves you from the anxiety of guesswork. It allows you to monitor your steak with confidence since it is practically impossible to overcook your steak. This is thanks to the sous-vide process of making steaks by bringing them up to the water’s specific sous vide temperature, ensuring that the meat never reaches a higher temperature than the water bath’s. The water circulation also makes sure that the water never cools past the chosen temperature.
Additionally, sous vide steak is guaranteed to retain both its tenderness and moisture thanks to water usage. Steak that is cooked sous vide-style does not end up brown or crisp, but this can easily be achieved, if desired, by searing or pre-searing your steak.
As well as fantastic flavor
A proven advantage of opting for sous vide steak recipes is that they allow the meat to hold more of its natural nutrients and natural juices than the traditional methods. All is kept in the sealed bag with the steak resulting in a marinade that intensifies the flavor.
With sous vide, the possibilities are endless.
Aside from steak, you can virtually cook anything sous-vide, ranging from veggies and all kinds of meats to sous vide eggs.
Just keep in mind that anything that requires high heat is a no-no for sous-vide.
Sous vide safety concerns.
The most prominent reasons why people might be hesitant to try sous vide recipes are safety concerns.
Some tend to worry about the use of plastic that comes with sous-vide, while others are concerned about the safety of cooking at low temperatures and whether the sous-vide vacuum sealing can be harmful to their health.
Investigating each of these concerns, we will try to put your mind at ease once and for all regarding how safe sous-vide is.
The use of plastic sous vide
The use of plastic bags involved is perhaps the least appealing aspect of the technique. The truth is, you will probably go through a lot of plastic in the kitchen whether you use sous-vide or not. You cannot avoid it.
Fortunately, although some plastic types were proved harmful, especially under extreme cooking conditions, sous-vide plastic bags were not one of them.
Nevertheless, there are ways to help reduce plastic use while you cook your favorite meals sous-vide. For instance, we recommend using the same plastic bag for both freezing and cooking sous-vide. Before freezing your steaks, go ahead and also pre-season so they are ready to directly sous-vide. This will help you decrease your plastic usage while it will also simplify your meal preparation.
Avoid the ‘danger zone.’
Most sous-vide skeptics worry about diseases that might result from sous vide meals (such as Botulism, a fatal disease resulting from a pathogen that grows in low oxygen conditions and low-temperature conditions).
To prevent bacteria growth, precautions must be followed when executing sous vide steak recipes, mainly avoiding storing and cooking food in the “danger zone” (temperature ranging from 39 to 140 Fahrenheit) for more than two hours.
Therefore, to ensure that your sous-vide food is safe, always store your ingredients at temperatures below 39 Fahrenheit and make sure to have sous vide steak temperature of at least 131 Fahrenheit and above.
Preparing sous vide steak straight from frozen
Sous-vide also allows you to make excellent sous vide steaks from frozen cuts easily. It is as easy as just grabbing your favorite ribeye steak out of the freezer and popping in the warm water, resulting in delicious sous vide steak ready to serve. Additionally, it lets you cook recipes that require out-of-season ingredients, which you can freeze when available and use later, thanks to sous-vide.
Aside from enabling you to enjoy your favorite steak at a moment’s notice, trying sous vide steak recipes using frozen cuts saves you money as well. Preparing frozen sous vide steak is also as safe as fresh meats. All you need to do is to label everything in your freezer, especially pinpointing when the meat was frozen to know how long it can last.
Nevertheless, as easy and convenient as it is, there are some things you should know about preparing a frozen steak sous vide. Just following our sous vide steak recipes.
Cooking time and temperature for frozen sous vide steak
Time is the only change that you need to adapt to when you prepare sous vide steak recipe from frozen. All you have to do is to spend a little extra time defrosting smaller cuts.
Extra time is also required once you start placing your steak sous vide process. The standard rule to perfect frozen sous vide seak recipes is to add half the time that you need to cook fresh steak.
In some cases, such as sous vide ribeye from frozen, your sous vide steak recipe will require an additional 30 minutes.
So, keep in mind that tender meats generally take around an hour and a half to cook from frozen while tough meats need 6 to 8 hours of sous vide time, which is about the same time as a fresh steak.
As for temperature, to achieve medium-rare doneness, the majority of frozen steaks require about 135 degrees Fahrenheit.
Preparation is key
When it comes to sous vide steak recipes using a frozen steak, it is critical to prepare your steaks well.
Vacuum-sealing frozen steaks from their packages and placing them in the heated water bath cannot possibly give you perfect results. To guarantee that your sous vide steak end up tasty, preparation is key.
To prepare your steaks properly before freezing:
- Start by seasoning them with salt and pepper. You can always marinade it as well.
- Organize them in an airtight plastic bag, vacuum seal it, and store them in the freezer.
- Make sure there is enough room in the freezer for storage. Overwhelmingly packed freezers will put your sous vide steaks’ shape and, eventually, taste in jeopardy.
These preparation steps will ultimately help your steaks evade freezer burn, which ensures sous vide steak tenderness and juiciness and will make things easier for you when you are ready to cook your favorite sous vide steak recipes.
Steps to preparing sous vide steak from frozen
Preparing sous vide frozen steak follows the same pattern: Sous vide steak, sear, then serve.
- First, you need to make sure that your frozen steak is vacuum-sealed; otherwise, you will need to vacuum seal it before starting the sous-vide process. Here, it is important to note well prepared, and vacuum-sealed steaks will taste better.
- Start by preheating your water bath to 135°F, as mentioned previously.
- Pop in your vacuum-sealed frozen steak in the warm water bath and set the timer.
- Once done, let your steak rest for around 10 minutes in the water bath.
- After taking it out, pat your sous vide steak dry, then season it as desired.
- Sear your sous vide steak until it gets nice and brown.
Finally, it is ready to serve, alone or with any side dishes, you may have.
Sous vide steak recipes.
Any steak cut would work great with sous vide steak recipes (sous vide ribeye, sous vide flank steak, etc.). Just pick any steak you enjoy the most, and we got you covered with our favorite sous vide steak recipes.
Keep in mind that for any sous vide recipe we present (although a time frame is always provided with each sous vide steak recipe), any 1-inch steak should always be cooked for 1 to 3 hours for medium-rare doneness.
If you prefer another degree of doneness, here is a comprehensive chart that includes the sous vide steak temperature relative to each graduation of steak doneness to help execute your chosen sous vide steak recipe perfectly:
|Steak doneness||Sous vide steak temperature||Sous vide time|
|Very rare to rare||120° to 128° Fahrenheit||1 – 2 and 1/2 hours|
|Medium-rare||129° to 134° Fahrenheit||1 – 4 hours (3 hours max if under 130° Fahrenheit)|
|Medium||135° to 144° Fahrenheit||1 – 4 hours|
|Medium-well||145° to 155° Fahrenheit||1 – 3 and 1/2 hours|
|Well done||156° Fahrenheit and up||1 – 3 hours|
Within this time window (respectively, each relative sous vide steak temperature) and following our handpicked sous vide recipes, you can count on your steak to come out perfectly done every time.
Your classic sous vide steak recipe: sous vide ribeye
Our sous vide ribeye recipe intends to get you started with sous-vide, ensuring that you employ your sous-vide knowledge to make the perfect steak.
The ingredients for this recipe are simple. All you need is a medium-sized boneless ribeye steak, salt, black pepper, smashed garlic, rosemary, 2 tablespoons of vegetable oil, 1 tablespoon of butter (unsalted), and finally, some lemon zest.
- Begin by seasoning your ribeye steak as desired. Meanwhile, preheat your water bath with your sous vide circulator to 129 degrees Fahrenheit.
- Put the steak in a vacuum-seal bag along with rosemary, lemon, and the smashed garlic. Then vacuum-seal the bag shut and place it in the now warm bath.
- Making sure your sous vide ribeye steak is wholly submerged in water.
- Cook your sous vide ribeye for 2 hours.
- Take out the steak from the pot after taking it out of the bag.
- Make sure to dry your sous vide ribeye steak thoroughly.
- Use a wide skillet to heat 2 tablespoons of vegetable oil.
- Add your sous vide ribeye steak and sear on both sides for around a minute each.
- Finally, add some unsalted butter to the sous vide ribeye, remove it, and let it rest for 5 minutes.
- Slice your sous vide ribeye against the grain, and then serve alone or with pre-prepared side dishes.
Sous vide steak recipe for sous vide flank steak with marinade
As the name suggests, this sous vide flank steak recipe relies on marinating your flank steak prior, which achieves excellent flavor and mouthwatering tenderness.
The good news is that, for our sous vide flank steak recipe, using flank steak, you can use thick or thin flank steak.
- To prepare, start by setting the sous vide machine to 129 degrees Fahrenheit and preheat a pot of water.
- Mix smashed garlic, and sesame oil separately, which will be used as a marinade for your sous vide flank steak (use any other ingredients you desire for the marinade).
- Then, place your flank steak in a vacuum-sealed bag along with the mixture.
- Now, drop your flank steak in the bath for 2 hours. Preparing sous vide flank steak for 2 hours at 129 degrees Fahrenheit is the perfect way to ensure that the result is a great-textured, medium-rare steak. (For other graduation of doneness, refer to the sous vide steak temperature table above).
- When done, remove the sous vide flank steak from the bath and take it out of the bag.
- Pat your sous vide flank steak dry using paper towels, then season it using salt and pepper.
- Heat a skillet on high heat and add vegetable oil.
- Sear your sous vide flank steak on each side for a maximum of 2 minutes.
- To finish, remove it from the pan and let it rest on a cutting board.
- Serve your delicious sous vide flank steak, and enjoy!
More flank sous vide steak recipes: Flank steak with tomato roast.
- Place your 1 lb. of flank steak in a vacuum-sealable bag, then add 2 tablespoons of olive oil, 1 tablespoon of Italian seasoning, salt, black pepper, and smashed garlic.
- Rub your flank steak gently.
- Seal the bag, then submerge in the water bath heated to 129° Fahrenheit and let cook for 2 hours straight (set a timer).
- Before the timer stops, preheat your oven to 40° Fahrenheit for around 10 minutes to make the tomato roast.
- In a bowl, throw in some 1 cup of cherry tomatoes with vinegar, salt, and pepper, 2 tablespoons of olive oil, Italian seasoning, and crushed garlic.
- Pour everything on a baking tray and let bake the mix for 15 minutes.
- When your timer stops, remove the bag, unseal it, and then remove your sous-vide flank steak.
- Sear both sides of the sous, vide flank steak using a torch until brown.
- Once it is cool and sliced thinly, serve your flank steak alongside the tomato roast that you prepared. For extra deliciousness, garnish your plate with parmesan cheese.
Sous vide brisket
You should know about our sous vide steak recipe for sous vide brisket is that it will take more time to prepare than other sous vide steak recipes. However, rest assured that the resulting sous vide brisket would have the same tenderness, juiciness, and deliciousness, if not more.
We recommend using a 4-pound brisket for this sous vide brisket recipe. Also, you can vacuum seal your sous vide brisket whole or cut it to pieces and seal them separately.
- To start making sous vide brisket, begin mildly seasoning your brisket with salt and pepper to allow the robust beef flavor to shine.
- Then, vacuum seal your brisket as desired. We recommend double bagging for this sous vide steak recipe since sous vide brisket requires a longer cooking time.
- Keep your sous vide brisket at sous vide steak temperature of 135°Fahrenheit for 36 to 72 hours to achieve a tender texture. For maximum tenderness and moisture, go for 155°Fahrenheit and 24 to 36 hours instead. Note that the longer you cook sous vide brisket, the more tender it becomes.
- When done, remove the brisket from your machine and pat dry.
- Finally, cover with a spice and herb mixture.
The perfect sous vide steak recipe for filet mignon
Our sous vide steak recipe for filet mignon is aimed at the medium-rare lovers out there. Nevertheless, using the sous vide steak temperature table, you can easily adjust this sous vide steak recipe to your preference.
- To start, set the sous vide machine to 132 degrees F (the sous vide steak temperature for medium-rare doneness).
- Simultaneously, vacuum seal your prepared 1- inch thick steaks (make sure to place no more than 2 steaks per bag).
- Cook for 1 to 4 hours (preferably 3 hours).
- When time is up, remove your sous vide steaks and pat dry.
- Then, season as desired with salt and pepper.
- Add a mix of butter and oil to the preheated skillet, then sear your steaks for 1 minute on each side while you tilt the skillet, covering the steaks with butter.
- Finally, your sous vide filet mignon steaks are ready to serve.
Other popular sous vide recipes
Besides being an excellent way for making steak, sous-vide can also be used to cook various other types of foods, including sous vide eggs. Thanks to the lower required temperature, sous vide will ensure that you achieve your ideal sous vide eggs recipe every time.
In case you are looking for a sous vide eggs recipe to get you started, we recommend the following:
Sous vide eggs, poached.
Sous vide is the simplest and most efficient method to make amazing poached eggs, impossible to achieve with traditional methods. Sous vide eggs are unique in divine intense and light texture. Additionally, sous vide eggs are an easy and mess-free task.
For this specific sous vide eggs recipe, here are the easy steps you need to follow:
- Set your sous vide machine to 167 degrees Fahrenheit.
- Fill a big container with water.
- Put the sous vide immersion cooker into the bath.
- Gently place your eggs in the water bath using a slotted spoon.
- Let them cook for exactly 13 minutes (set a timer).
- Remove the eggs and let them cool slightly for 2 to 3 minutes.
- Lightly, start to crack your sous vide eggs one by one (nearby the middle), then peel the top half of the shell.
- Finally, slide out your sous vide eggs into a bowl, then season with salt and pepper. You can serve sous vide eggs alone or on toast.
BBQ Pork Ribs
- 1 lb. pork ribs
- Salt to taste
- 1 cup BBQ sauce
- Black pepper to taste
- 1 tsp. Garlic powder
- Adjust the temp. of the water bath to 140°F.
- Prepare the rips with a generous rub using the salt and pepper.
- Arrange the ribs in a vacuum-sealable bag. Release the air, seal, and place in the prepared bath. Set the time at 1 hour.
- When done, remove the ribs and coat with the sauce. Set aside.
- Warm up the grill and sear the ribs for about 5 minutes. Enjoy with your favorite dip.
- 1 lb. pork tenderloin
- Salt to taste
- 8 sprigs of fresh herbs
- Black pepper to taste
- 2 garlic cloves
- 2 sliced shallots
- 1 tbsp. vegetable oil
- 1 tbsp. butter
- Prepare and preheat your water bath at 140 degrees F.
- Add pork tenderloins and all other ingredients except butter to a zipper-lock bag.
- Seal the zipper-lock bag using the water immersion method.
- Immerse the bag in the water bath and cook for 4 hours.
- Once done, remove the pork from the sealed bag.
- In a skillet, add butter to heat.
- Sear the pork for 1 minute per side, then transfer to a plate.
- Serve warm.
- 3 lbs. beef ribeye roast
- Kosher salt
- 1 tbsp. ground black peppercorn
- 1 tbsp. ground green peppercorn
- 1 tbsp. ground pink peppercorn
- 1 tbsp. dried celery seeds
- 2 tbsps. dried garlic powder
- 4 sprigs of rosemary
- 1-quart beef stock
- 2 egg whites.
- Season the beef with kosher salt and chill for 12 hours
- Prepare your water bath using your immersion circulator and raise the temperature to 132ºF
- Add the beef in a zip bag and seal using the immersion method. Cook for 6 hours
- Preheat the oven to 425ºF and remove the beef. Pat it dry
- Mix the peppercorns, celery seeds, garlic powder, and rosemary in a bowl
- Brush the top of your cooked roast with egg white and season with the mixture and salt
- Put the roast on a baking rack and roast for 15 minutes. Allow it to rest for 10-15 minutes, and carve
- Pour the cooking liquid from the bag in a large saucepan, bring it to a boil and simmer until the amount has halved.
- Carve the roast and serve with the stock.
Beef Prime Rib with Cucumber Sauce
- 6 oz. beef prime rib steaks
- 2 tbsps. Thai Red Curry Paste
- Salt, to taste
- 1 tsp. olive oil
- 1½ cups sliced cucumber
- 1 cup sliced red radish
- 1 chopped red Thai chili
- 1 bunch chopped basil
- 1 bunch chopped mint
- 2 chopped garlic cloves
- 1 tbsp. honey
- 1 tbsp. fish sauce
- 1 tbsp. tamarind paste
- In a sizable bowl, mix all the ingredients for the sauce.
- Refrigerate this sauce until the steak is ready.
- Prepare and preheat your water bath at 130 degrees F.
- Season the steak with curry paste and salt, then place it in a zipper-lock bag.
- Seal the zipper-lock bag using the water immersion method.
- Immerse the bag in the water bath and cook for 45 minutes.
- Once done, remove the steak from the sealed bag.
- In a skillet, add olive oil to heat.
- Sear the sous vide steak for 1 minute per side, then transfer to a plate.
- Serve warm with prepared sauce.
Teriyaki Beef Cubes
- 2 fillet mignon steaks
- ½ cup teriyaki sauce and extra 6 tbsps.
- 2 tbsps. soy sauce
- 2 tsps. chopped chilis
- 1½ tbsps. toasted sesame seeds
- Rice noodles
- 2 tbsps. sesame oil
- 1 tbsp. chopped scallion for garnishing
- Prepare your water bath using your immersion circulator and raise the temperature to 134ºF
- Cut the steaks into small portions and put them in a zipper bag
- Add ½ a cup of teriyaki sauce to the bag. Seal it, submerge and cook for 1 hour.
- Add the soy sauce and chopped chilis in a small bowl
- Add the sesame seeds to another bowl
- After 50 minutes of cooking, start cooking the rice noodles according to the package’s instructions
- Once done, drain the noodles and put them on a serving platter
- Take the bag out from the water and remove the beef, then discard the marinade
- Take a skillet and put it over high heat. Add your sesame oil and allow the oil to heat up.
- Add the beef and 6 tablespoons of teriyaki sauce and cook for 5 seconds
- Transfer the cooked beef to your serving platter and garnish with toasted sesame seeds and scallions
- Serve with the prepped chili-soy dip
Thai Beef Fry
- 1 lb. beef
- 1 cup green beans
- Salt to taste
- 1 tbsp. olive oil
- ¼ cup Thai curry paste
- 1 cup bamboo shoots
- 1¾ cups coconut milk
- Black pepper to taste
- Make thin slices of the beef meat and season it with kosher salt.
- Set your machine to 195 degrees Fahrenheit.
- Place the slices of the beef in the sous vide bags. Seal the bag properly.
- Submerge this bag in a water bath for 20 minutes
- In a pan, cook the Thai curry paste for 2 minutes.
- Mix in coconut milk and bring it to a boil. Add the green beans and cook until they are tender.
- Add the beef and bamboo shoots and heat.
- Serve hot with rice.
- 2 lbs. cubed beef stew meat
- 2 tbsps. avocado oil
- 1 tbsp. almond butter
- Salt to taste
- 1 tbsp. Chopped almonds
- ½ cup beef stock
- ½ tsp. Dried rosemary
- ¼ tsp. Black pepper
- 1 tbsp. chopped chives
- In a large zipper-bag, mix the beef with the oil, almond butter ,and the other ingredients, seal the bag, submerge in the water bath, cook at 180 degrees F for 1 hour and 15 minutes
- Divide everything between plates and serve.
Honey Drizzled Dijon Lamb Rack
- 1 trimmed lamb on rack
- 3 tbsps. runny honey
- 2 tbsps. Dijon mustard
- 1 tsp. sherry wine vinegar
- ¼ tsp. salt
- 2 tbsps. avocado
- Toasted mustard seeds for garnish
- Chopped green onion for garnish
- Prepare your water bath and increase the temperature to 135-degree Fahrenheit
- Take a small-sized bowl and add everything except the lamb
- Mix everything well to combine them
- Place your trimmed up lamb in your zip bag and pour over the prepared sauce
- Seal the bag using the water immersion method
- Place the bag in your bath and cook for 1 hour
- Remove the bag from the water and take out the lamb and place it on your serving plate
- Heat about 2 tablespoons of oil in your frying pan by placing it over medium-high heat
- Once it shimmers, add the lamb with the meaty side down and sear it for 2 minutes
- Flip and sear the other side
- Slice them up into chops and drizzle with the sauce in the bag
- Garnish with some green onion and toasted mustard seeds
Coriander Leg of Lamb
- 2 lbs. boneless lamb leg
- Salt to taste
- 3 minced garlic cloves
- 2 tbsps. chopped coriander
- Juice of 1 lime
- 2 tbsps. olive oil
- Black pepper to taste
- 2 tsps. smoked paprika
1.In a zip bag, combine the leg of lamb and the other ingredients, toss, seal, introduce in the preheated water oven and cook at 150 degrees F for 8 hours. 2.Slice the meat, divide between plates, and serve.
Lamb, Leeks, and Mushroom Mix
- 2 lbs. lamb chops
- 2 sliced leeks
- ¼ tsp. salt
- 1 cup sliced mushrooms
- 2 tbsps. balsamic vinegar
- 2 tbsps. olive oil
- Black pepper to taste
- 1 cup coconut cream
- 1 tbsp. chopped chives
- In a zip bag, combine the lamb chops with the leeks and the other ingredients, seal the bag, submerge in the water bath, cook at 180 degrees F for 2 hours.
- Divide between plates and serve.
With your newly acquired sous-vide knowledge, your kitchen experience just got a guaranteed reliable and energy-efficient upgrade.
Thanks to this hands-off technique that is all about achieving success easily, we are counting on your creativity to produce your delicious sous vide steak recipes.