Backwards Steak

  • prep time60 min
  • total time 62 min
  • serves 2

Today’s technology allows chefs to do many wondrous things including cooking steak to an exact doneness then searing the outside.

20 Ratings
Directions for: Backwards Steak


1 2-inch thick strip loin steak, all visible fat removed, trimmed evenly

2 sprig fresh rosemary

freshly ground pepper

1 splash oil


1. Preheat the immersion circulator to exactly 55ºC.

2. Working within one vacuum bag, layer in the steak, rosemary and grind some pepper on top. Vacuum seal the bag. Immerse in the circulator for 45 to 60 minutes. Remove, open the bag, remove the steak and discard the garlic and herbs.

3. Preheat a skillet over high heat. Add a splash of peanut oil. Quickly sear the steak on both sides adding lots of brown crusty flavour, 1 to 2 minutes. Slice and serve.

See more: Beef, Herbs, Main, Dinner, Moderate


More Recipes You'll Love