Servings: People
T-Bone Steak Sous Vide
T-bone Steak is a difficult cut to cook perfectly using a pan/grill/oven because the meat has two different cuts on it: tenderloin and strip - which do not require the same cooking time. Therefore, we use the sous vide method, as it ensures that we hit the perfect core temperature for both cuts and thus achieve a perfect steak.
Ingredients
- 650 gram T-Bone Steak Dry aged for 60 days
- Salt and Pepper
Instructions
- The meat is vacuum-packed with a little salt and freshly ground pepper.
- We cook it sous vide/water bath for 2 hours at 54 degrees Celsius (129 degrees Fahrenheit). For “regular” (wet-aged) meat, we recommend cooking it for 3 hours, but here we're using dry-aged meat, which doesn't contain as much liquid.
- After the two hours, take the meat out of the bag and dry it well before browning. The liquid/juice from the bag can be used for sauce or as a stock to flavor a stew.
- The meat is difficult to brown using a pan or grill, so we used a blowtorch to ensure an even sear.
- The steak is too large for one person, so cut it up and sprinkle with flake salt and freshly ground pepper.