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Perfect Sous Vide Steak w/ Carrots, Arugula Salad, and Berry Crumble

Perfect Sous Vide Steak w/ Carrots, Arugula Salad, and Berry Crumble

Perfect Sous Vide Steak w/ Carrots, Arugula Salad, and Berry Crumble | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

The perfect sous vide steak with compound butter served with honey-ginger glazed sous vide carrots, a peppery arugula salad, and a sweet and juicy berry crumble!

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Yields6 Servings
Prep Time20 minsCook Time2 hrs 30 minsTotal Time2 hrs 50 mins

Sous Vide Steak
 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
Compound Butter
 8 tbsp butter, softened
 2 cloves garlic, peeled
 1 sprig rosemary
 1 sprig thyme
Sous Vide Carrots
 8 large carrots, peeled and cut into 1" pieces
 3 tbsp salted butter
 1" piece of ginger, peeled
 1 tbsp honey
 Salt, to taste
Arugula Salad
 6 cups arugula
 1 cup cherry tomatoes
 ½ red onion, thinly sliced
 ¼ cup freshly shaved parmesan
 2 tbsp lemon juice
 2 tbsp olive oil
 Sea salt and pepper, to taste
Berry Crumble
 4 cups fresh berries (we used strawberries, blackberries, and blueberries)
 2 tbsp tapioca
 Juice of 1 lemon
 ½ cup flour
 ½ cup brown sugar
 1 ½ cups oats
 ¼ cup grated parmesan cheese
 6 tbsp cold butter, cut into cubes

Cure & Cook the Steak
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.

Make the Compound Butter
6

Place the softened butter on a large sheet of plastic wrap.

7

Finely chop the shallot, garlic, rosemary, and thyme and sprinkle all over the butter.

8

Roll the butter up tightly in the plastic wrap and refrigerate until firm.

Cook the Carrots
9

Place the carrots in a sous vide bag with 2 tbsp butter and seal.

10

Cook in the sous vide machine at around 183°F for 1 hour.

11

When done, remove from the bag and toss in a hot skillet with the peeled ginger, honey, and remaining tbsp of butter.

12

Remove the ginger before serving. Enjoy!

Arugula Salad
13

In a large bowl, toss together the arugula, cherry tomatoes, red onion, and shaved parmesan.

14

Drizzle with the lemon juice and olive oil, season with salt and pepper, and toss until well coated.

15

Serve and enjoy!

Finish the Steak
16

When the steaks are done, remove from the bags and season liberally with salt and pepper.

17

Finish the steaks on a hot grill for a few minutes on each side.

18

Top each steak with a couple of pads of compound butter.

Berry Crumble
19

Preheat oven to 375°F.

20

In a large bowl, toss the berries with the tapioca and lemon juice.

21

In a separate small bowl, combine the flour, brown sugar, oats, and parmesan. Use two forks or a pastry cutter to cut the butter into the oat mixture until it resembles coarse sand.

22

Transfer the berry mixture to an 8x8" baking pan and top with the oat mixture.

23

Bake for 40 minutes, until the top is golden brown and the berries are bubbling.

Ingredients

Sous Vide Steak
 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
Compound Butter
 8 tbsp butter, softened
 2 cloves garlic, peeled
 1 sprig rosemary
 1 sprig thyme
Sous Vide Carrots
 8 large carrots, peeled and cut into 1" pieces
 3 tbsp salted butter
 1" piece of ginger, peeled
 1 tbsp honey
 Salt, to taste
Arugula Salad
 6 cups arugula
 1 cup cherry tomatoes
 ½ red onion, thinly sliced
 ¼ cup freshly shaved parmesan
 2 tbsp lemon juice
 2 tbsp olive oil
 Sea salt and pepper, to taste
Berry Crumble
 4 cups fresh berries (we used strawberries, blackberries, and blueberries)
 2 tbsp tapioca
 Juice of 1 lemon
 ½ cup flour
 ½ cup brown sugar
 1 ½ cups oats
 ¼ cup grated parmesan cheese
 6 tbsp cold butter, cut into cubes

Directions

Cure & Cook the Steak
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.

Make the Compound Butter
6

Place the softened butter on a large sheet of plastic wrap.

7

Finely chop the shallot, garlic, rosemary, and thyme and sprinkle all over the butter.

8

Roll the butter up tightly in the plastic wrap and refrigerate until firm.

Cook the Carrots
9

Place the carrots in a sous vide bag with 2 tbsp butter and seal.

10

Cook in the sous vide machine at around 183°F for 1 hour.

11

When done, remove from the bag and toss in a hot skillet with the peeled ginger, honey, and remaining tbsp of butter.

12

Remove the ginger before serving. Enjoy!

Arugula Salad
13

In a large bowl, toss together the arugula, cherry tomatoes, red onion, and shaved parmesan.

14

Drizzle with the lemon juice and olive oil, season with salt and pepper, and toss until well coated.

15

Serve and enjoy!

Finish the Steak
16

When the steaks are done, remove from the bags and season liberally with salt and pepper.

17

Finish the steaks on a hot grill for a few minutes on each side.

18

Top each steak with a couple of pads of compound butter.

Berry Crumble
19

Preheat oven to 375°F.

20

In a large bowl, toss the berries with the tapioca and lemon juice.

21

In a separate small bowl, combine the flour, brown sugar, oats, and parmesan. Use two forks or a pastry cutter to cut the butter into the oat mixture until it resembles coarse sand.

22

Transfer the berry mixture to an 8x8" baking pan and top with the oat mixture.

23

Bake for 40 minutes, until the top is golden brown and the berries are bubbling.

Perfect Sous Vide Steak w/ Carrots, Arugula Salad, and Berry Crumble

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