Sous-Vide Strip Steak - TEFAL MULTICOOK & STIR IH Manual

Serve:
Cooking
time:
Cooking
Temp:
Cooking
Mode:
Ingredients
COOKING INSTRUCTIONS
Step 1:
Preparing
your food
Step 2:
Setting the
multicooker
Step 3:
Finalizing
your sous-
vide dish
26

SOUS-VIDE STRIP STEAK

2 people
2h20
60-71°C (refer to the cooking table to set temperature up to your preferred
doneness)
" Sous-vide " menu (+ "Crust/Fry" function)
• 2 Strip Steaks, 2.5 cm thick
1. Season the steaks with sea salt, cracked pepper and any armatics such as
rosemary.
2. Vacuum-seal the steak or place it into a heavy-duty Ziploc bag. In this case,
fill the cooking pot with water and submerge the bag half way into the
water to squeeze out all the air before sealing it.
3. Fill in the cooking pot with water until marking level 5. Place the sealed
pouch inside the cooking pot: Then closed the lid.
4. Select "Sous-vide" menu and set the temperature to 60°C ( 60°C = Medium,
66°C= Medium-well, 71°C= well done) and the time to 2hours 20.
5. When ready the multicooker will bip.
6. Pour out the water from the cooking pot and wipe dry.
7. Add some oil into the cooking pot and select the " Crust/Fry" function for 10
minutes. Press "start".
8. When the cooking pot is ready, sear the steak for15-20 seconds on each
side. Sear one steak at a time. Add butter and any aromatics to the cooking
pot.
9. Serve with a side dish. Before serving, you can top the steak with the
leftover juices and butter from the cooking pot.
Seasoning ingredients
• Sea Salt
• Cracked Black Pepper
• Avocado Oil (or another high smoke point
oil)