SOUS VIDE STEAK | IMMERSION COOKING | CAST IRON COOKING
Want to try to sous vide a steak? It will be perfect every single time using this technique for a ribeye, for a filet, or a porterhouse.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.charlottefashionplate.com.
Ingredients
- Ribeye or Porterhouse steaks
- kosher salt/pepper
- 1 TBLS olive oil
- 2 pats butter
- 6 to 7 garlic cloves
- fresh chopped rosemary
- fresh thyme sprigs
- mushrooms, optional
- fresh chopped parsley, for garnish
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