Sous Vide Steak (Edit recipe)

If you follow along with me on Instagram you know that I am big on lowering toxins, so I would be remiss if I didn't mention that heating plastic increases leaching. To lower toxins, seek out bags for your sous vide that don't use plasticizers. Foodsaver bags do not. Does this eliminate leaching of hormone disrupting chemicals, no. However, it does lower toxins. To potentially lower them further, seek out silicone bags advertised for sous vide, such as these. If you've never tried Primal Palate spice blends before, I highly recommend!

5 minutes

4 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	670
Fat:	54 g
Carbohydrates:	2 g
Protein:	41 g
Cholesterol:	30 g
Sodium:	100 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by tashatindall

Serves: 4

Ingredients

2 Tbsp Salted Butter, for rubbing steaks
2 sprigs fresh Thyme
2 cloves Garlic
2 Tbsp Primal Palate Steak Seasoning
2 whole Porterhouse Steak Beef Loin, whichever steak cut is your preference
1 Tbsp Primal Palate Kosher Flake Salt, for finishing
2 Tbsp Salted Butter, for cooking steaks

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set up your sous vide according to manufacturer instructions. I hook mine to the side of a pot and then add water to the fill line. Set temp 5 degrees lower than your desired cooked temperature. We like our steaks medium rare (130F) so I set our sous vide to 125F.
Prep garlic by removing paper and smashing cloves, set aside.
Rub steak on both sides with butter, almost massaging it. Then pat steak seasoning into each side using 1T for each steak.
Place steak in your sous vide bag(s) and place a sprig of thyme and the smashed clove on top of each steak. Seal bag(s).
Place steak bag(s) into your sous vide. You'll leave them in the sous vide bath about 1.5 hrs per inch of thickness. If you stack your steaks in one bag you'll have to account for the thickness of both steaks, you'll lessen bath time if you pack them separately. You won't over cook them in a temperature controlled bath, so try not to worry about getting this absolutely perfect.
Heat your flat top grill or cast iron skillet as hot as you can. We use a flat top grill and let it sit on high for about 4 minutes.
Remove steaks from bag and put 1T of button on top of each steak, then flip the steak (butter side down) onto your flat top grill. If you're not cooking outside, be prepared for splatter, some people use cast iron skillets in the oven to prevent the mess. Cook each steak 90 seconds PER side.
Add a sprinkle of flake salt and serve!