Hey #stashersquad, meet Jess Asaro! She's a wellness advocate, private chef and sous vide lover over on IG at @thymewithjess! This is the first of three sous vide recipes that she's whipping with stasher bag, so get ready for some serious goodness!
If you're new to sous vide cooking, a nice cut of beef is an excellent place to start. It begs to become juicy and packed with mouthwatering flavor, which sous vide does like no other cooking method out there. But if you're not a sous vide-er, don't worry! You can still cook this delicious meal with the tools you probably already have in your kitchen. Equal opportunity recipe right here :)
Rosemary is my go-to and one of the best herbs to season meat with, especially when you're sous vide-ing— all the aromas get trapped in the stasher bag and infuse the protein— SO GOOD! To top off an already incredible cut of meat, the shallot sauce I'm stirring up adds just the right amount of rich flavor that's accompanied perfectly by roasted shrooms. Enjoy!
Sous Vide Steak
- 1 grass fed sirloin steak or ribeye - 1 inch
- 2 sprigs of rosemary
- extra virgin olive oil
Salt both sides of the steak, rub with fresh rosemary then add to a stasher bag with extra virgin olive oil and 2 sprigs of rosemary. Remove as much air from the bag as possible before sealing. Some tips on that here and here.
Cook sous vide style at 130 degrees for 2 - 2.5 Hrs. If you don't have a sous vide machine, you can simply heat water in a pot on the stove and monitor the temperature with a standard kitchen thermometer.
Remove steak from the bag and sear on high in a skillet with 2 Tbsp of oil, a few rosemary sprigs, and sea salt. Then let your steak rest for 5-10 minutes.
- 2 1/2 cups de-stemmed mixed mushrooms
- 1/2 cup chopped shallots
- 1/2 clove black garlic or regular garlic
- 1 bunch thyme
- 1 sprig rosemary
- 1 Tbsp avocado oil
- 1/2 cup water
- sea salt
While your steak is cooking, heat your oven to 325. Combine the ingredients above, except for salt, on roasting pan and cover.
Bake for 30 - 40 mins, remove from oven then season with salt
Strain the juices/broth from the bottom of the pan and reserve for shallot sauce.
- 2 Tbsp ghee
- 1 cup shallots, thinly sliced
- Sea salt
- 1 Tbsp red wine vinegar
- 1/2 cup mushroom broth, from the roasted mushrooms
- 1 Tbsp rosemary
Cook your sauce in the same skillet used for searing the steak.
Add 1 Tbsp butter, shallots, salt to the skillet and cook til soft. Then add vinegar, cook til evaporated.
Add mushroom broth - reduce by 1/2, then stir in rest of butter and rosemary.
Plate it all up and voila!
Click here to shop stasher, the plastic-free reusable bag you can cook in— designed with sous vide in mind!