Sous-vide beef steak
A source of high-quality protein and healthy fats, this herb-seasoned beef steak has a rich flavor and aroma, making it ideal for maintaining muscle mass and heart health.
Beef steaks (900 g) should be well dried. Brush with olive oil (20 g), season with salt and pepper, and surround with thyme (4 g) and rosemary (4 g).
Pack each steak in a sous-vide bag or tightly wrap in plastic wrap.
Cook at a temperature corresponding to the desired doneness. For medium, aim for 60 °C and about 1 hour for portioned steaks.
Remove the steaks, save the juice from the bag for the sauce, and discard the herbs. Pat the meat dry and quickly sear in a very hot skillet for about 30 seconds on each side.
Let the meat rest for a few minutes and serve.
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