Sous-Vide Strip Steak; Cooking Instructions - Moulinex CE 430832 Manual

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Serve:

2 people

Cooking

2h20

time:

Cooking

60-71°C (refer to the cooking table to set temperature up to your preferred

Temp:

doneness)

Cooking

" Sous-vide " menu (+ "Crust/Fry" function)

Mode:

• 2 Strip Steaks, 2.5 cm

Ingredients

thick

COOKING INSTRUCTIONS

1. Season the steaks with sea salt, cracked pepper and any armatics such

Step 1:

as rosemary.

Preparing

2. Vacuum-seal the steak or place it into a heavy-duty Ziploc bag. In this

your food

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

Step 2:

pouch inside the cooking pot: Then closed the lid.

Setting the

4. Select "Sous-vide" menu and set the temperature to 60°C ( 60°C =

multicooker

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

Step 3:

for 10 minutes. Press "start".

Finalizing

8. When the cooking pot is ready, sear the steak for15-20 seconds on each

your sous-

side. Sear one steak at a time. Add butter and any aromatics to the

vide dish

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.