approx. 20 MIN.
- 2 beef steaks, e.g. rump steaks or entrecôte (approx. 250 g each; approx. 2-3 cm thick)
- Olive oil for brushing
- 2 sprigs thyme
- 2 sprigs rosemary
- Salt, pepper
- Oil for frying
Wash the meat, pat dry and brush thinly with olive oil. Wash the herbs and shake dry.
Place the steaks with the herbs in suitable vacuum bags, e.g. ZWILLING FRESH & SAVE bag S or M, either individually or both in the same bag. Fold over the bag opening so that the zipper does not get dirty. Close the bag and vacuum seal it.
Attach the ZWILLING ENFINIGY sous-vide stick to a suitable pot, e.g. ZWILLING Pro 28 cm. Fill the pot with water, observing the maximum capacity on the stick. Heat the water to 56 °C. Once the temperature has been reached, put the bag in and cook the steaks sous-vide for 1 hour.
At the end of the cooking process, remove the bag from the water bath, take out the steaks and pat dry.
Fry or grill on all sides in a hot pan with oil or on a hot grill. To serve, cut into slices and season with coarse salt and freshly ground pepper.
Serve with herb butter, roasted potatoes and grilled cherry tomatoes.
The cooking time may vary depending on the thickness of the steaks.
When cooking sous-vide, make sure that the food is covered with water for the entire cooking time. The universal ZWILLING sous-vide lid reduces heat loss during cooking.