Sous Vide Steaks Recipe

Name: Sous Vide Steaks Recipe
Yield: 4 servings
Ingredients: Ribeye Steak, 1–2lb; Strip Steak, 1–2lb; Porterhouse Steak, 1–2lb; Whole T-Bone Steak, 1–2lb; Beef Tenderloin Steak, 6–8oz; Kosher Salt; Freshly Ground Black Pepper; Thyme Sprig; Rosemary Sprig; Garlic Clove; Shallot; Vegetable Oil; Canola Oil; Rice Bran Oil; Unsalted Butter

Serious Eats

Serves: 4 Save

Ingredients (7)

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 cloves garlic (optional)
2 shallots, thinly sliced (optional)
2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing; optional)
2 tablespoons (30g) unsalted butter (if pan-searing; optional)