Sous vide steak
Update: I made this recipe again, but cooked at 145 for 4 hours. The 4 hours did the magic, and the steak was very evenly cooked. I recommend using the longer cooking time, specially for less than medium doneness.
The very first thing I cooked in my Smart IP cooker was a sous vide ribeye. Served with rice pilaf and butternut noodles from Trader Joe’s.
I wanted a medium rare steak and programmed the IP to hold water to 135 degrees. Because the IP doesn’t circulate, the internal temp was 130 after two hours. I finished the steak on a pan, after adding more herbs to it. Next time around, I will be cooking it for 3 hours and 148 to see the difference. Regardless, it was a delicious steak!
Spice mix proportions per 1 lb of steak:
- 1 tsp salt
- 1/2 tsp mustard powder
- 1/2 tsp cumin powder
- 1/4 tsp sweet paprika
- 1/4 tsp smoked paprika
- 1/8 tsp ancho powder
- 1/8 tsp garlic powder