PERFECT SOUS VIDE STEAK WITH COMPOUND BUTTER

PERFECT SOUS VIDE STEAK WITH COMPOUND BUTTER

YIELDS: 2 Servings PREP TIME: 15 mins COOK TIME: 2 hrs 30 mins TOTAL TIME: 2 hrs 45 mins
2 steaks, cut of your choice (we used giant porterhouses!)
½ cup koji (found online or in Asian markets)
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 cloves garlic, peeled and roughly chopped
Coarse salt and pepper
Compound Butter
8 tbsp butter, softened
1 shallot
2 cloves garlic, peeled
1 sprig rosemary
1 sprig thyme
Tools 
Small food processor 
Sous vide machine 
Grill or large skillet 
Cleaver Knife
Cutting board
  1. Using a small food processor, grind the koji into a fine powder and sprinkle liberally over the steaks.
  2. Place the steaks on a rack over a baking sheet, cover with foil, and refrigerate for 48 hours.
  3. After 48 hours, rinse the steak and brush lightly (with a clean brush) to remove the koji. Pat the steaks dry.
  4. Place 2 sprigs rosemary, 2 sprigs thyme, and 2 cloves garlic on each steak and carefully slide each into a sous vide bag. Vacuum seal the bags.
  5. Place in the sous vide machine and cook at around 130°F for 2 1/2 hours.
  6. When the steaks are done, remove from the bags and season liberally with salt and pepper.
  7. Finish the steaks on a hot grill for a few minutes on each side.
  8. Top each steak with a couple of pads of compound butter.
  9. To make the compound butter, place the softened butter on a large sheet of plastic wrap.
  10. Finely chop the shallot, garlic, rosemary, and thyme and sprinkle all over the butter.
  11. Roll the butter up tightly in the plastic wrap and refrigerate until firm.

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