Sous Vide Steak and Vegetables

By: Graham and James Sharman

Sous Vide Steak and Vegetables
A great way of getting to grips with cooking sous vide.
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sous Vide
cuisine icon Keywords
2 servings, american, asparagus spears, baby carrots, baby potatoes, contributed, cook 120 min, dinner, garlic cloves, main course, medium, modern, more than 2 hours, prep 10 min, salt and freshly ground pepper for taste, shallots, sous vide, sous vide steak, sprigs of rosemary, sprigs of thyme, striploin/sirloin steaks, unsalted butter

prep icon Prep Time
10 min
cook icon Cook Time
120 min

serving icon Servings
2 servings
Ingredients
  • 1 lb baby potatoes
  • 6 baby carrots
  • 10 asparagus spears
  • 4 shallots
  • 1 oz unsalted butter
  • salt and freshly ground pepper for taste
  • 2 striploin/sirloin steaks
  • 6 garlic cloves
  • 2 sprigs of rosemary
  • 6 sprigs of thyme
Instructions
  • Fill inner pot to just under maximum level with hot water.
  • Select Sous Vide mode, custom 190 °f/87 °c, bring up to temperature.
  • Have 3 sous vide compatible zipper type bags ready to fill.
  • Add 1 lb/450g baby potatoes, 6 baby carrots, 4 shallots, 0.7 oz/20g of the unsalted butter, salt and freshly ground black pepper to the first bag.
  • Remove as much of the air as you can by lowering the bag into a bowl of water, using the water to push the air out of the bag, being careful not to allow any water into the bag. Seal while immersed or use a vacuum sealer.
  • When the Instant Pot has come to temperature, place the bag of vegetables in the pot, close the lid making sure the valve is open, cook for 1 hour.
  • In the meantime, season 2 x 12 oz/340g striploin/sirloin steaks well on both sides with salt and freshly ground black pepper.
  • Transfer steaks to the second bag, arrange them side by side, along with 6 garlic cloves (crushed), 2 sprigs of rosemary, and 6 sprigs of thyme. Set to one side.
  • In the third bag, 10 asparagus spears, 0.35 oz/10g unsalted butter, add salt and freshly ground black pepper to taste.
  • As before, remove as much of the air from the bags as you can. Seal and set to one side at room temperature.
  • After the vegetables have been in the water bath for 1 hour, reduce the temperature to 130 °f/54 °c by replacing some of the hot water with cold. Check with a thermometer.
  • Add the steaks, asparagus, and with the vegetables still in the pot, cook for another hour.
  • Remove the steaks from the bag, pat dry with kitchen towel.
  • In heat safe place on a wire rack, using a kitchen blowtorch to sear the steaks until golden brown, or apply a little high smoke point cooking oil to them, then sear quickly (to avoid cooking through) on both sides and edges, in a very hot preheated, preferably heavy gauge pan.
  • Serve alongside the buttered sous vide vegetables.
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