47 Minute Steak
Umm… how could a steak be easy if it takes 47 minutes? Trust us, this steak is going to be a new favourite for you, like it has been for us. It is SO easy. Foolproof even. Have you heard of sous-vide cooking? It is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath for longer than normal cooking times. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, as sometimes occurs with items like steak. You still sear the steak at the end, as the browning gives it a wonderful texture. But seriously, we have cut this steak with a little butter knife… it’s that tender, even the cheaper cuts!
Recipe Tester Feedback: "I may never cook steak any other way! Come home at night, have the steaks ready in the fridge... all you need to do is set and almost forget. Gives you time to relax while your steak becomes perfect. This is a great way to cook the perfect steak." - Gail
No: Gluten / Dairy / Egg / Nuts
Preparation Time 3 minutes
Cooking Time 47 minutes
Cannot be frozen
- steak of choice - 2 pieces, from the refrigerator, approx. 2cm thick
- salt - pepper or additional seasonings of choice (rosemary, garlic, balsamic vinegar, etc.)
- olive oil - 2 Tbsp
- water - 1.6L, hot
- vegetables of choice - optional
- Season each steak with salt and pepper before placing the steaks (2) into individual snap lock bags. Drizzle olive oil (approx. 1 Tbsp each) into each bag and coat steaks. You can add any additional seasonings at this point.
- Fill the bowl with water (1.6L).
- Seal each bag, ensuring there is no air in the bag. We did this by gently lowering the full bag into the water in the bowl, just up to the zip, then sealing the zip while there is no air in the bag. See the gallery for a visual guide, performed in our kitchen sink. Set sealed steaks aside.
- Set the internal steaming basket into place. Program 50 minutes / 60C / Speed 2.
- Once the water has reached 60C, lower the steaks (in the bags) into the internal steaming basket, ensuring both are immersed in water. Put the lid on with the measuring cap in place. Adjust the time so that there are precisely 45 minutes remaining. This will give you a medium result. Adjust the time up or down according to your preference.
- When there are only a few minutes to go, heat the frying pan to high heat. Once heated, cook the steak for one minute on each side, or less for a more rare result.
- Serve immediately with your favourite vegetables.