T-bone steak sous vide
For 4 servings
2 T-bone steaks, 400 g each
1 tsp crushed pepper
2 twigs each of rosemary and thyme
2 tbs olive oil
30 g butter
Vacuum each steak with half the ingredients and cook in your fusionchef sous vide water bath at 56 °C for 90 minutes. When cooked, pat dry and sear. Salt and glaze with butter.
We recommend serving this dish with baked potatoes, sour cream, and barbequed corn-on-the-cob.