4 (1 1⁄2 to 2-inch thick) strip, porterhouse, or ribeye steaks
Kosher salt
Freshly ground black pepper
4 tablespoons butter
8 sprigs thyme
4 sprigs rosemary
4 garlic cloves
4 (1 1⁄2 to 2-inch thick) strip, porterhouse, or ribeye steaks
Kosher salt
Freshly ground black pepper
4 tablespoons butter
8 sprigs thyme
4 sprigs rosemary
4 garlic cloves
PREPARATION
- Preheat the Wolf Convection Steam Oven on the Steam Mode at 130°F with a rack set on position 2.
- Generously season the steaks with salt and pepper.
- Place each steak inside its own vacuum-sealed or sous vide capable zip-top bag, along with the remaining ingredients evenly divided. Vacuum seal the bags.
- Place the steaks on the wire rack and steam for 2 hours and 30 minutes.
- Cut open bags and remove the steaks. Discard the herbs and garlic. Gently pat the steaks dry with a paper towel.
- Season with salt and pepper and sear for 30-45 seconds per side in a cast iron pan with a small amount of oil.
How do you like your steak done?
When cooking sous vide, we recommend meat temperatures of 130°F for rare, 137°F for medium rare, and 142°F for medium.
PREPARATION
- Preheat the Wolf Convection Steam Oven on the Steam Mode at 130°F with a rack set on position 2.
- Generously season the steaks with salt and pepper.
- Place each steak inside its own vacuum-sealed or sous vide capable zip-top bag, along with the remaining ingredients evenly divided. Vacuum seal the bags.
- Place the steaks on the wire rack and steam for 2 hours and 30 minutes.
- Cut open bags and remove the steaks. Discard the herbs and garlic. Gently pat the steaks dry with a paper towel.
- Season with salt and pepper and sear for 30-45 seconds per side in a cast iron pan with a small amount of oil.
How do you like your steak done?
When cooking sous vide, we recommend meat temperatures of 130°F for rare, 137°F for medium rare, and 142°F for medium.
4 (1 1⁄2 to 2-inch thick) strip, porterhouse, or ribeye steaks
Kosher salt
Freshly ground black pepper
4 tablespoons butter
8 sprigs thyme
4 sprigs rosemary
4 garlic cloves
PREPARATION
- Preheat the Wolf Convection Steam Oven on the Steam Mode at 130°F with a rack set on position 2.
- Generously season the steaks with salt and pepper.
- Place each steak inside its own vacuum-sealed or sous vide capable zip-top bag, along with the remaining ingredients evenly divided. Vacuum seal the bags.
- Place the steaks on the wire rack and steam for 2 hours and 30 minutes.
- Cut open bags and remove the steaks. Discard the herbs and garlic. Gently pat the steaks dry with a paper towel.
- Season with salt and pepper and sear for 30-45 seconds per side in a cast iron pan with a small amount of oil.
How do you like your steak done?
When cooking sous vide, we recommend meat temperatures of 130°F for rare, 137°F for medium rare, and 142°F for medium.
