Sous Vide Bavette Steak
How to sous vide a Bavette steak
Servings 1 steak per person
Ingredients
- 1 Bavette steak
- kosher salt to taste
- freshly cracked black pepper to taste
- 2 tbsp cooking oil
Instructions
- Set your sous vide water bath to 138 degrees for medium rare.
- Season the steak with salt and pepper to taste.
- Vacuum seal the steak.
- Add to water bath. If floating at all, clip it to the side of the water bath or use a heavy object like a pot to weigh it down.
- Cook for 1-2 hours.
- Remove steak from water bath with tongs.
- You can drain the liquid inside the bag and serve it as au jus.
- Heat a cast iron skillet over high heat. Add 2 tablespoons of cooking oil. Cook the steak for 1 minute per side to brown each side.
- Cut against the grain when serving.