Butcher Steak for Sous Vide and Grill
Butcher steak delivers a deep, grown-up beef flavor and fits keto cooking well thanks to dense protein and no extra carbs. Sous vide preserves the juiciness, while the grill is only there for a quick crust and aroma.
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Inventory: Sous-vide
Servings: 2 (1 serving ≈ 152 gram)
Digestion time: 24 hour
Complete protein: ✔
Prepare the butcher steak (300 g), optionally cure it lightly with nitrite salt (4.5 g), and vacuum-seal it. A long gentle regime works especially well here for a more supple texture.
Cook the meat sous vide at 56 °C for 6 hours, then chill it quickly or go straight to a short finish. The steak will already be juicy and tender on its own.
Before serving, sear it for about 1.5 minutes per side over strong heat to build crust and aroma. Let it rest briefly and slice across the grain.
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