T-Bone Steak Sous Vide

Perfectly tender sous vide T-bone steak with rosemary and thyme
Looking for a restaurant-quality T-bone steak that’s perfectly cooked from edge to edge? This sous vide method ensures a juicy, tender steak with deep flavors of rosemary, thyme, and butter. Finish it off with a quick sear for a beautiful crust, and serve with classic sides like baked potatoes and grilled corn.

Ingredients (for 4 servings)

• 2 T-bone steaks (each 400 g)
• 1 teaspoon ground pepper
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 tablespoons olive oil
• 30 g butter
• Salt to taste

Equipment

Sous vide stick
Vacuum sealer
Vacuum bags
Skillet or grill pan

Preparation method

Set up the sous vide water bath

• Fill your sousvide waterbowls with water and attach your sous vide stick, setting the temperature to 56°C.

Season and vacuum seal the steaks

• Sprinkle ground pepper on both sides of the steaks. Place each steak in a vacuum bag with a sprig of rosemary, a sprig of thyme, and a drizzle of olive oil. Seal the bags tightly.

Cook the steaks sous vide

• Lower the sealed steaks into the preheated sous vide water and cook for 90 minutes. This slow, controlled cooking method ensures a perfectly even doneness throughout the meat.

Sear for a flavorful crust

• Take the steaks out of the vacuum bags and pat them completely dry with a paper towel. Heat a skillet over high heat, adding a bit of oil. Sear each steak for about 1 minute per side until a golden-brown crust forms. Add butter to the pan and baste the steaks for extra richness.

Final seasoning and serving

• Sprinkle with salt and let the steaks rest for a few minutes before serving to retain their juices.

Suggested sides

• For a full meal, serve with baked potatoes topped with sour cream and grilled corn on the cob.

Extra tip: Want to enhance the smoky flavor? Add a pinch of smoked salt or drizzle a few drops of smoked olive oil before serving.

This recipe is brought to you by Heiko Antoniewicz.