I did one of these in my Instant Pot with it turned off because it is the perfect sized pot, using the Immersion Circulator or you can use an Instant Pot with the Sous Vide Button. If you leave the lid on while using this button it works well.
If you are using your Instant pot Sous Vide feature only, then you may want to stir the water a couple of times to ensure even circulation. Also very important, is to leave about 1” between sides, bottom, and other meats. This allows for even cooking.
The great benefit of Sous Vide is the evenness of the cooked meat and you don’t have to be in a rush to plan a precise time to have everything cooked. Sous Vide food is ready to finish when you are ready.
2-1 1/2” well marbled Rib eye Steaks room temp.
Montreal Steak Seasoning.
Sous Vide Immersion Circulator Or Instant pot with Sous Vide Button.
2 baggies.
1 large gallon sized baggie or Sous Vide bag
FOR SEARING:
1 clove crushed Garlic.
1 sprig Rosemary or 1/2 tsp dry pieces
FOR COMPOUND BUTTER…. (In the picture with the scallops)
2 Tbsp Butter Softened.
2 Tbsp Gorgonzola or Stilton Blue Cheese.
Mash them together and spoon into a baggie in the bottom corner and refrigerate for an hour.
Here’s the link to the Onion, Mushroom sauce.
Onion and Mushrooms with Red Wine Reduction Sauce
Here is the link on how to do the Scallops.
Scallops…Flash Pan Seared.
Here is the link for the Ravioli
Ravioli…4 Cheese in Mushroom and Cream sauce
Weight. I used a chrome napkin holder. It works perfectly. See pics.
Season the steaks nicely on both sides.
Fill a large Pot or tub with hot tap water. ….No higher than 133°.
I use a 6 or 8q instant pot with Sous Vide feature or an Immersion circulator.
Set the circulator for 130° and for 1 1/2 hrs or anywhere between 1 -4 hrs… Its best between 1-3.
Season each steak with Montreal Steak Seasoning
Put each Steak in a baggie and Squeeze the air out and seal it closed
Using the displacement method below unless you have a vacuum sealer or hand pump and bags.
If you have a vacuum sealer, you may want to use that instead.
You also may want to purchase a kit of Sous vide baggies and hand pump. Like this,
If you have your own method then skip this step:
The displacement method is where you put the meat into a baggie and lower the baggie into a large bowl or pot of filled with water. Lower baggie into the water, squeezing the air out as its submerging. Careful not to allow water to go into the baggie, seal it up well.
Put the 2 separately bagged Steaks into a Gallon sized baggie, SIDE BY SIDE, not on top of each other, or use seperate gallon baggies, and squeeze the air out and seal. This ensures that there won’t be leakage. If you have bone in T bones, take note of the bones so they don’t poke holes.
Fit the gallon sized baggie with the Steaks in it between the napkin holder with the top of the baggie sticking out .
When your water reaches 130° immerse the Steaks and napkin holder down into the pot.
Let your Steaks bathe for between 1-4 hrs.
When the time is up. Take Steaks out and either cook them quickly or shock them in ice water to stop the cooking so that you can refrigerate them until you want them…next day?
To Sear them, heat up a frying pan to HOT, turn your fan on HI, this will smoke. Cast Iron rocks for this.
Heat it to hot and just smoking a little, and sizzle 2 Tbsp of butter in it. Quickly add the garlic and Rosemary and bathe it in butter for about 10 seconds, Remove both from the hot pan and put the Steaks into the hot pan and sear for about 30 seconds to 1 min per side. Baste the steak with the Butter as it cooks. Check for internal temp 120°for Rare to 125° med rare.
Remove Steaks onto a warm plate, add a Tbsp of Blue cheese Compound Butter or your favorite kind even if it is just spooning the butter from the pan on top. Let rest for about 10 min before cutting. We don’t always wait that long if we serve directly onto each persons plate.
