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7
SIRLOIN (PORTERHOUSE) STEAK WITH HERB & GARLIC BUTTER
Serves: 1
Preparation time: 15 minutes
Cooking time: 2 hours
Ingredients:
200g portion porterhouse steak
1 Tbsp softened butter
1 garlic clove, crushed
1 tsp chopped herbs (such as parsley, thyme or chive)
Salt and cracked black pepper, to taste
Method:
1. Combine all the ingredients in a zip lock bag.
2. Fill the ceramic bowl 2/3 full with warm water. Seal the bag with a vacuum sealer, or using
or the water displacement method mentioned above.
3. Select ‘sous vide’, press the ‘up/down’ arrows to set the temperate to 54C for medium-
rare steak. Press the ‘time/temp’ button and set the time for 2 hours. Press ‘start’. Once
the water has reached temperature the unit will sound with an audible beep, place the
bag with the steak in the water. The unit will sound with an audible beep when the meat is
ready.
4. Heat a frying pan until hot. Add the Sous Vide steak and some of the herb butter from the
bag. Cook 1 minute each side to brown. Rest for 5 minutes before serving.
SOUS VIDE
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