Monday Nomday: Classic Sous Vide Steak

Cooking time: 2 hours (give about an hour per inch of thickness in your steak) sous vide, 2 minutes for searing

Serves: 4


2 2-inch boneless rib eye steaks

¼ ounce porcini rub

3 tablespoons olive oil

2 table spoons kosher salt

black pepper to taste


  1. Set Nomiku to 57°C
  2. Add salt, pepper, and rub to each side of each steak. Put one tablespoon of olive oil for each steak in each bag (divide the steaks into two bags) 
  3. Vacuum seal the bags of steak
  4. Place the steaks in the water bath once Nomiku has heated the water to temp
  5. After the two hours, remove the steaks and pat dry
  6. Use the remaining tablespoon of olive oil in a very hot skillet or pan (a cast iron is preferable) to give your steaks a hard sear
  7. Top your steak off with some fresh pepper and let rest for ten minutes
  8. Cut, serve, and enjoy!
Monday Nomday: Classic Sous Vide Steak2014-03-03 06:32:24 GMTkitchen,topchef,chef,recipes,recipe,eating,foodie,food,sousvide,nomiku

Tags: chef, eating, food, foodie, kitchen, nomiku, recipe, recipes, sousvide, topchef.