Cooking a T-bone steak using the sous vide method is an excellent way to achieve perfectly cooked meat with minimal effort. Here’s a simple guide to sous vide a T-bone steak:

Sous Vide T-Bone Steak Recipe

Ingredients:

• 1 T-bone steak (about 1.5 to 2 inches thick)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• Fresh herbs (such as thyme or rosemary) - optional
• Garlic cloves (crushed) - optional
• Olive oil or butter (for searing)

Equipment:

• Sous vide immersion circulator
• Large pot or container for water bath
• Vacuum seal bag or resealable freezer bag
• Cast iron skillet or grill for searing
• Tongs

Instructions:

1. Prepare the Sous Vide Water Bath:

   • Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to your desired doneness:
     • Rare: 125°F (52°C)
     • Medium-rare: 130°F (54°C)
     • Medium: 140°F (60°C)
     • Medium-well: 150°F (65°C)
     • Well-done: 160°F (71°C)
   • Allow the water to come to the desired temperature.

2. Season the Steak:

   • Pat the T-bone steak dry with paper towels.
   • Season generously with salt and freshly ground black pepper. You can also add fresh herbs and crushed garlic for extra flavor if desired.

3. Vacuum Seal the Steak:

   • Place the seasoned steak in a vacuum seal bag or a resealable freezer bag. If using a freezer bag, use the water displacement method to remove air: seal the bag almost completely, then slowly submerge it in water until it is almost fully submerged, and seal the bag completely.
   • Ensure there’s minimal air in the bag to prevent floating during cooking.

4. Sous Vide the Steak:

   • Once the water bath is ready, place the sealed steak in the water. Make sure it is fully submerged.
   • Cook for 1.5 to 4 hours (1.5 hours for medium-rare, up to 4 hours for a more tender texture).

5. Searing the Steak:

   • After the sous vide cooking time is complete, remove the steak from the bag and pat it dry with paper towels. This step is crucial for achieving a good sear.
   • Preheat a cast iron skillet or grill over high heat and add a little olive oil or butter.
   • Once hot, add the steak and sear for about 1-2 minutes on each side until a nice brown crust forms. If desired, you can add butter and herbs during the last minute of searing for added flavor.

6. Rest and Serve:

   • After searing, let the steak rest for a few minutes to allow the juices to redistribute.
   • Slice and serve immediately. You can serve it with your choice of sides, such as mashed potatoes, grilled vegetables, or a fresh salad.

Tips:

• Cooking Time: The steak can be cooked longer than the minimum time without losing quality, thanks to the sous vide method.
• Finishing Touch: For added flavor, consider basting the steak with butter and herbs while searing.
• Storage: If you want to cook it in advance, you can sous vide the steak and refrigerate it in the sealed bag until ready to sear.

Enjoy your perfectly cooked sous vide T-bone steak!