Sous vide steak
2 steaks, each 200 g (entrecôte)
2 tbsp olive oil
Trim the steaks, season with salt and pepper and vacuum individually.
Cook in the sous vide water bath at 60 °C for 15 minutes.
Remove from the bag and quickly sear the steaks at high temperature. Allow to rest for a few minutes before serving.
This recipe was generously provided by EFFILEE from the November/December 2010 issue.