Home cooks love sous-vide because they don't ever have to worry about overcooking a steak. The steaks emerge juicy and just-right, and can then be seared quickly in a hot pan to develop the crust.
Seal steaks in vacuum bags and cook in a sous-vide machine at 133F for 1.5-2 hours, depending on your preference.
Heat a cast iron pan or broiler until very hot, and sear each side of the steak, 2-3 minutes, until crust forms.
Drizzle with syrup and sprinkle with salt. Serve with garlic-thyme roasted potatoes, roasted cherry tomatoes and kale pesto.
Hadassa Lipskar loves creating dreamy dishes, recipes, & tips + tricks in her NYC Kitchen. She's a food stylist, food photographer and also a nursing student who especially loves to cook sous-vide.
GROW & BEHOLD delivers premium Glatt Kosher meats that are pasture raised on small family farms with no hormones or antibiotics. We adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. Go to growandbehold.com to learn more or browse by category:
