Home approach to sous vide: Steak
Total time: About 1 hour
Servings: 1 steak
Note: Here we've used New York strip steak, but all manner of cuts can be prepared in this fashion. Once you've mastered the technique, it's a great resource for entertaining. You can serve perfectly done steaks and still get to spend time with your guests.
1 (16-ounce) New York strip steak, at room temperature
Canola oil, as needed for brushing the grill and submerging the steak
1 garlic clove, crushed
2 springs sprigs thyme
Olive oil, as needed for submerging the steak
1. Season the steak on both sides with a pinch of salt.
2. Heat a grill pan over high heat until it is smoking and then brush lightly with canola oil. Place the steak in the pan and cook just until dark grill marks appear — about 60 seconds. Rotate the steak to create a crosshatch pattern and repeat on the second side.
3. Follow the zip bag instructions, using a 50/50 blend of canola oil and olive oil to submerge the steak, thyme and garlic. Cook in a water bath at 139 degrees for 45 minutes. When finished, remove the steak from the oil and allow it to rest and drain on paper towels. Discard the oil. Slice and serve.
Each steak: 739 calories; 100 grams protein; 0 carbohydrate; 0 fiber; 35 grams fat; 10 grams saturated fat; 218 mg cholesterol; 0 sugar; 495 mg sodium.Copyright © 2014, Los Angeles Times