Print
Sous Vide Bavette Steak
How to sous vide a Bavette steak
Course Main Course
Cuisine American
Prep Time 5 minutes minutes
Cook Time 1 hour hour 2 minutes minutes
Total Time 1 hour hour 7 minutes minutes
Servings 1 steak per person
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.