Page 53 - Sous Vide Que

Sous Vide Que Steak Recipe
We often lie awake at night dreaming of the perfect steak, an intoxicating mouthful of flavor with every bite. Tender as a love ballad, juicy as a Georgia peach, with a crisp crust that deftly balances smoke and seasoning to create a steak that puts even the finest steakhouse to shame. Sous vide que to the rescue.
By following the sous vide, rapid chill, smoke, and reverse sear method, Clint was able to create the best ribeye he ever made. He cooked a ribeye, but what the heck, that’s already a tender juicy cut. Make your sous vide machine earn out its purchase price and cook a tougher cut like flank steak, London broil, merlot steak, hanger steak, or anything from the rump.
Makes. 2 steaks, 2 to 4 servings
Takes. 2 hours to sous vide, 1 hour to chill, approximately 20 minutes to smoke and sear
Ingredients
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