Luxury Connected Appliances
Using Air Sous Vide will cook the entire steak through to the doneness of your preference. 130°F is a classic medium-rare steak temperature. Afterwards, a quick sear on a hot pan will develop a nice crust and your steaks will be perfect.
Ingredients
Thick-cut ribeye steaks (about 1.5 pounds and 1.5” thick each)
Butter, for searing steaks
Salt, to personal taste
Ground black pepper, to personal taste
Directions
1. Generously season the steaks with salt and pepper.
2. Place each steak inside their own individual vacuum seal bags.
3. Vacuum seal steaks and then place the bags on a baking sheet pan in a single layer. Place sheet pan in middle oven rack.
4. Set oven mode to Air Sous Vide. Set temperature to 130°F.
5. Air sous vide for 180 minutes for medium-rare.
6. Remove steaks from the bags. Heat a skillet on high heat. When very hot, add the butter to the pan, then add the steaks.
7. Sear each side for about 1 minute or until a crust forms to your liking.
