½tspchipotle powdersubstitute paprika or chili powder
Prepare a sous vide bath to 130 degrees.
Pat the T bone steak dry, season with salt, then top with shallots and cilantro. Vacuum seal.
Sous vide at 130 degrees for 2.5 hours for medium/ medium-rare. (note - you can sous vide tbone steak for 45minutes - 4 hours with great results).
(Optional) Prepare chipotle herb sauce. Pulse cilantro, chipotle, and lemon juice a few times while drizzling olive oil in a food processor. Do not purée, just roughly combine the green sauce ingredients. The herb sauce should have a rough texture. Once combined, add salt and pepper to taste.
(Optional to do if not searing right away) Prepare an ice bath when steak is almost done in the sous vide bath. Fill a large bowl of water with a handful of ice cubes. When sous vide T bone steak is done cooking, shock it in the ice bath.
Remove the T bone steak from the vacuum sealed bag. Discard the cilantro. Pat the bone steak dry with a paper towel.
Heat a large cast iron pan to medium-high heat. Add olive oil. When olive oil is hot (it will be shiny), add T bone steak to pan. Add garlic and butter to the pan, and continue to spoon it over the steak during the entire searing process - which takes about 1-2 minutes.
To keep the steak as medium-rare as possible, sear the steak on each side for 30 seconds. Then sear the edges for 5 seconds each side. To cook the sous vide steak to about medium, sear the two big flat sides for an additional 15 seconds.
Remove steak from pan and transfer it to a cutting board. Rest the sous vide T bone steak for at least 5 minutes. Cut steak. To serve, drizzle with garlic butter from the pan and chipotle herb dressing. Enjoy!
You don’t need to add butter or olive oil to the sous vide bag. The latest belief is that adding these fats during the sous vide process will dilute the flavor of the steak.
How do you flavor sous vide steak? Use salt and aromatics to flavor the steak. Try fresh herbs, garlic and/or shallots. My #1 used salt is this Penzey’s garlic salt.
If you want to add flavor with spices, add them in the final step, when the steak is about to be seared in the cast iron pan. This leads to the best flavor.
What sous vide machine do you use? This recipe used my Anova.
How do you get the perfect medium steak temperature? The easiest way to keep track of the internal temperature of the steak while searing the edges in the cast iron pan is to use a digital thermometer with a buzzer that will go off when the steak is cooked to desired temp. However, since the internal temperature of the sous vide steak is already cooked to 130 degrees (medium-rare), it’s pretty easy to “wing it”.