HOW TO: Sous Vide Dry Aged Steak

Level: Easy Prep Time: 10 min Cook Time: 4 hours Yield: 2 servings

Note: I used my SteakAger Pro 40 to dry age in my own home (use my code GC5 for a 5% discount on the SteakAger Pro 40, this can’t be combined with other discounts)

INGREDIENTS

• 2, 1.5 inch Dry Aged Steaks

• Salt

• Pepper

SPECIAL TOOLS

• Sous-vide circulator

• Plastic container

• Vacuum Sealer

DIRECTIONS

1. Attach your sous-vide circulator to the container of your choice, and preheat the sous vide bath to 52°C / 130°F for a rare-medium-rare Season your dry aged steaks on all sides with salt and pepper

2. Seal your steaks using a vacuum sealer

Cook at the desired finished temperature, quick chill, then sear

1. Cook sous vide for 4 hours for 1.5” thick cuts

2. Put the steaks, while still in vacuum sealed bag, in ice water for a minute or two. This cools the exterior and to help prevent creating the gray band around the meat we try to avoid when searing.

3. Remove the steaks from the bags and pat them dry

4. Sear the outside of the steaks using your preferred method (blowtorch or cast iron skillet recommended

5. Season with flaky salt

NOTE: If using a chamber vacuum, chill the protein to below 50F before vacuum sealing, this should prevent undesirable texture changes

REFERENCE: Check out Serious Eats Sous Vide Steak Guide

SOCIAL SHARING