Sous viding grass fed beef used to be the bane of my existence but I think I’m finally getting the hang of it.
Here’s how I made some T-bone steaks in my water oven:
I seasoned the steaks with some salt, pepper, and Arizona Dreaming seasoning before vacuum-sealing them. I stored them in the fridge overnight because I like to salt my meat well in advance of cooking it. The next day, I filled and pre-heated my SousVide Supreme to 130 F (for medium-rare steaks). I plopped in my steak packets for about 2 hours (the minimal time Douglas Baldwin recommends to pasteurize the meat). Then, I removed them from the bath and dried the meat thoroughly with paper towels.
You can save the reserved cooking liquid in the bags as the base for gravies or to flavor sautéed vegetables.
I asked my dear hubby to grill the steaks on our gas grill over high heat for about 1 minute 30 seconds on each side.
With a nice sear on the outside…
…they look more appetizing, huh?
When it’s sliced, the steak is perfectly pink all the way through.
Sous vide is an awesome way to cook meat!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).1