Sous Vide Entrecôte Steaks
A simple yet delicious recipe for perfectly cooked, medium-rare entrecôte steaks, enhanced by sous vide precision cooking.
Tip: Adjust the cooking time and temperature for different levels of doneness—check our sous vide steak temperature guide for more details.
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 2
Ingredients
- 2 steaks, each 200g (entrecôte)
- Salt
- Pepper
Required Equipment
Sous vide stick & water bath
Vacuum sealer & bags
Skillet or grill for searing
Preparation method
- Score the steaks to allow better seasoning and searing.
- Season both sides of the steaks with salt and pepper.
- Vacuum seal each steak individually in a bag.
- Cook the steaks in the sous vide water bath at 54°C for 45 minutes for medium-rare (adjust time and temperature for your desired doneness).
- Remove the steaks from the bag and sear them briefly at high temperature in a skillet, on the grill, or using a kitchen burner.
- Let the steaks rest for a few minutes before serving.
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