Sous Vide Steak

3-033-Sous-Vide-Steak-cap-web.jpg

PREP TIME 2 minutes
COOK TIME 45 minutes
SERVES 1

INGREDIENTS

1 portion rump steak
Tasman sea salt
2 sprigs rosemary
2 sprigs dill

METHOD

Step 1
Preheat water to 55ºC. Season steak with salt and place into a zip-lock bag with rosemary and dill before placing it into water for approx 20-30 minutes until at 55 degrees.

Step 2
After approx 25-30 minutes when steak has reached 55 degrees, remove from bag, dry the edges with paper towel and leave to rest for a few minutes.

Step 3
Once steak has been resting for a few minutes, sear the outsides with a blowtorch and plate up with a pinch of salt.

Season 3, BeefSimon Hamiltonseason 3, sous vide steak, steak, sous vide, tasman sea salt