Sous viding grass fed beef used to be the bane of my existence but I think I’m finally getting the hang of it.
Time to make Grilled Sous Vide Grass Fed T-Bone Steak!
Serves
Ingredients:
- Grass Fed T-Bone Steaks
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Arizona Dreaming seasoning or your favorite dry rub
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I seasoned the steaks with some salt, pepper, and Arizona Dreaming seasoning before vacuum-sealing them. I stored them in the fridge overnight because I like to salt my meat well in advance of cooking it. The next day, I filled and pre-heated my SousVide Supreme to 130 F (for medium-rare steaks). I plopped in my steak packets for about 2 hours (the minimal time Douglas Baldwin recommends to pasteurize the meat). Then, I removed them from the bath and dried the meat thoroughly with paper towels.
You can save the reserved cooking liquid in the bags as the base for gravies or to flavor sautéed vegetables.
I asked my dear hubby to grill the steaks on our gas grill over high heat for about 1 minute 30 seconds on each side.
With a nice sear on the outside…
…they look more appetizing, huh?
When it’s sliced, the steak is perfectly pink all the way through.
Sous vide is an awesome way to cook meat!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Grilled Sous Vide Grass Fed T-Bone Steak
Ingredients
- 2 pounds grass fed t-bone steaks
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Arizona Dreaming seasoning or your favorite dry rub
Instructions
- Season the steaks with some salt, pepper, and Arizona Dreaming seasoning before vacuum-sealing them. Store them in the fridge overnight.
- The next day, fill and pre-heat your SousVide Supreme to 130°F (for medium-rare steaks). Plop in your steak packets for about 2 hours (the minimal time Douglas Baldwin recommends to pasteurize the meat).
- Remove the meat from the bath and dry the meat thoroughly with paper towels. You can save the reserved cooking liquid in the bags as the base for gravies or to flavor sautéed vegetables.
- Grill the steaks on your grill over high heat for about 1 minute 30 seconds on each side to get a nice sear. When it’s sliced, the steak is perfectly pink all the way through!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
