Sous Vide Steak
INGREDIENTS
1 steak
garlic powder
onion powder
1 teaspoon kosher salt, plus more (or NO/MINIMAL salt if using salt slab)
¼ teaspoon freshly ground black pepper, plus more
3 sprigs rosemary
3 sprigs thyme
What To Do
Heat Sous Vide to 130*
Rub steak on all sides with garlic powder, onion powder, 1 tsp. salt, and ¼ tsp. pepper. Place steak in bag.
Lightly bruise rosemary and thyme by smacking them against a cutting board or lightly rolling in your hands (this will helps release the volatile oils). Add herbs to bag.
Vacuum seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine and heat water to 130°. This temperature will give you a tender, perfectly medium-rare steak (adjust 5° either way if you like your meat more or less well done).
Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet; as the water circulates, it will help keep the bag submerged. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Cook steak, maintaining water bath at 130°, 2½ hours. Remove bag from water bath and let steak rest in bag 15 minutes (this lets the steak absorb some of the juices).
Remove steak from bag and pat dry with paper towels. Season all over with salt and pepper. Let air-dry a few minutes.
WHEN YOU’RE ABOUT AN HOUR FROM STEAK BEING DONE START HEATING UP SALT SLAB ON GRILL
Start on low for 20 minutes, then medium for 20 minutes, then high for 20 minutes.
Grill steak on each side for 2 minutes or so.
Since slab is hot, throw some bread on there to toast it up.
