Italian
T-Bone Steak Sous Vide
by Manu Food · 60K subscribers on YouTube
A perfectly cooked T-bone steak using sous vide technique, then seared on a hot plate to achieve a beautiful crust. The meat is aged 60 days and cooked low and slow to retain juiciness.
- Cook
- 4h
- Difficulty
- medium
Ingredients
2 items- 900 gBistecca TibonAged 60 days, 4 fingers thick
- Maldon Salt(optional) — To taste
Method
- Take a T-bone steak of about 900g, aged for 60 days and 4 fingers thick.
- Vacuum seal the steak.
- Immerse in water at 53.5°C for approximately 240 minutes (low-temperature cooking).
- After cooking, shock the steak in an ice water bath to rapidly cool it down to 3°C.
- Refrigerate for at least 24 hours (in this case, time constraints apply).
- Thoroughly dry the steak.
- Cook on a very hot plate to sear both sides, creating a Maillard reaction.
- Serve sliced, adding a pinch of Maldon salt.
