Perfect tender medium-rare. Sous-vide Steak, cooked with herb butter to perfection with pan-fried fried eggs atop and a simple sprinkle of salt and pepper is the classic hearty breakfast. And it’s not even hard to master.
In this recipe:
Ok, so Sous-Vide cooking it’s the new thing. And either you know what it is, or you have no clue what this new cooking trend is and why it should matter.
If you know what it is, yay! Check out some tips I have just in case we can level up your game. Otherwise, keep reading, cuz we are about to go to school.
Get your notepad ready. Got it? Good.
Sous-vide cooking is a technique that is not new. Chefs have been using the method to perfect restaurant quality meals for years.
To sous-vide cook means to cook in a controlled temperature water bath. Yeah, you read that right. Essentially the food chills in a bath. Literal translation, “Under Vacuum.”
But really, this is brilliant. The water flows around the food in controlled temp, and the food, sealed in a little bag, cooks evenly over time. This guarantees a perfect temperature.
Now, that seems like a readily achievable thing. Sure I can get a steak perfect every time on the grill. But now, imagine a bright pink center through and through every single time. And not base on knowing what the hot spot on the grill is. But because the temp is perfect. And then a quick toss onto the grill adds those insta-worthy grill marks. And you are the medium-rare hero not just for your steak, but for everyone else.
See, now you’re getting it.
Strip the science of the whole fancy cooking technique, and it’s just perfect protein, seasoned with your choice of herbs (or my favorite, compound butter) cooked to perfection. Every. Single. Time.
Drop the lab coat. You don’t need it.
True story though, you need a serious way to vacuum seal for this process to work.
My trick for doing that is investing in a FoodSaver® FM2000 Vacuum Sealing System. The bags seal up completely airtight so that the food doesn’t float on the surface and ensures even cooking during the sous-vide process.
Better yet, you can batch out your recipes right from the market because the FoodSaver bags are rugged enough to go from the freezer directly into the sous-vide bath.
Curious? During the month of July, participating Target’s are offering 15% off all FoodSaver systems online or in store! Trust me; sous-vide cooking isn’t your only reason for owning one of these and using them. I use the FoodSaver for everything that makes its way into my freezer.
Delicious Sous vide Recipes to try
Beef Recipes
Sous Vide Filet Mignon
Beef Recipes
Sous Vide Beef Tenderloin
Beef Recipes
Sous Vide Prime Rib with Au Jus
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Sous Vide Steak and Eggs
Ingredients
- 2 lbs Strip Steaks 2 steaks, about 1" thick
- 1 tsp fresh rosemary minced
- 1 tsp fresh thyme minced
- 1 garlic clove minced
- 2 tbsp butter
- Salt and pepper
- 2 eggs
Instructions
- Remove the steaks from the packaging and pat them dry.
- Combine the rosemary, thyme, and garlic in a small bowl and rub the steaks well with the seasoning.
- Carefully arrange each steak into a sous-vide bags bag and top with 1 tbsp of butter.
- Following the directions for sealing with a bag, vacuum seal the steaks with the Food Saver.
- At this point, with the airtight seal, you can place the steaks in the fridge for a day until ready to prepare or sous-vide and save until ready to grill all in the Food Saver bag!
- Prep the sous-vide water bath for 130 degrees.
- Add the steaks and cook for 2 hours at 130.
- Carefully remove the steaks and allow the bags to cool before either grilling or storing until ready to serve.
- When ready to serve, set the grill to high. The idea is to just add the look of grill marks across the steaks for presentation, as the have already cooked in the sous-vide.
- Season the steak with salt and pepper and sear the steaks with quick grill marks on both sides. Remove from heat and allow to rest 5 minutes.
- Meanwhile, fry the eggs to your liking and set atop each steak.
- Season with fresh salt and pepper and serve with fresh seasonal greens.
Nutrition
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