Backwards Steak
Backwards Steak
Try this quick and easy backwards steak recipe by Michael Smith from Chef Michael's Kitchen.
  • Technique Sous Vide
  • Preparation Time 10 minutes
  • Cooking Time 60 minutes
  • Yield 2 servings
  • 1- 2 inch thick Strip loin Steak, all visible fat removed, trimmed evenly
  • 2 sprigs of fresh Rosemary
  • Freshly ground Pepper
  • A splash of Oil
  1. Preheat the immersion circulator to exactly 55°C
  2. Working within one vacuum bag, layer in the steak, rosemary and grind some pepper on top
  3. Vacuum seal the bag
  4. Immerse in the circulator for 45 to 60 minutes
  5. Remove, open the bag, remove the steak and discard the garlic and herbs
  6. Preheat a skillet over high heat
  7. Add a splash of peanut oil
  8. Quickly sear the steak on both sides adding lots of brown crusty flavour, 1 to 2 minutes
  9. Slice and serve

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