26
SOUS-VIDE STRIP STEAK
Serve: 2 people
Cooking
time:
2h20
Cooking
Temp:
60-71°C (refer to the cooking table to set temperature up to your preferred
doneness)
Cooking
Mode:
" Sous-vide " menu (+ "Crust/Fry" function)
Ingredients • 2 Strip Steaks, 2.5 cm thick
Seasoning ingredients
• Sea Salt
• Cracked Black Pepper
• Avocado Oil (or another high smoke point
oil)
COOKING INSTRUCTIONS
Step 1:
Preparing
your food
1. Season the steaks with sea salt, cracked pepper and any armatics such as
rosemary.
2. Vacuum-seal the steak or place it into a heavy-duty Ziploc bag. In this case,
ll the cooking pot with water and submerge the bag half way into the
water to squeeze out all the air before sealing it.
Step 2:
Setting the
multicooker
3. Fill in the cooking pot with water until marking level 5. Place the sealed
pouch inside the cooking pot: Then closed the lid.
4. Select “Sous-vide” menu and set the temperature to 60°C ( 60°C = Medium,
66°C= Medium-well, 71°C= well done) and the time to 2hours 20.
Step 3:
Finalizing
your sous-
vide dish
5. When ready the multicooker will bip.
6. Pour out the water from the cooking pot and wipe dry.
7. Add some oil into the cooking pot and select the ” Crust/Fry” function for 10
minutes. Press “start”.
8. When the cooking pot is ready, sear the steak for15-20 seconds on each
side. Sear one steak at a time. Add butter and any aromatics to the cooking
pot.
9. Serve with a side dish. Before serving, you can top the steak with the
leftover juices and butter from the cooking pot.
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