Florentine steak is an Italian-style rosemary-flavored steak. Cooking it in the sous vide will significantly enhance the aromas and flavors of this dish. Use this method when cooking your T-bone and instantly elevate your next steak dinner at home. This dish is traditionally served with cannellini beans and lemon wedges.
- 2 (16-ounce) [455-g] T-bone steaks
- Kosher salt
- Black pepper
- 4 sprigs rosemary, divided
- 2 tablespoons (20 g) dried garlic flakes, divided
- 2 tablespoons (30 ml) olive oil, divided
- 2 tablespoons (30 ml) grapeseed oil
- Lemon wedges, for serving
Preheat the water bath to 134°F (56.6°C). Season the steaks with salt and pepper. Place the steaks into two separate bags and in each bag add 2 sprigs of rosemary, 1 tablespoon (10 g) of garlic flakes and 1 tablespoon (15 ml) of olive oil. Vacuum seal the bags and place into the sous vide bath for 4 hours.
Remove the steaks from the bags and pat dry with paper towels. Heat the grapeseed oil in a pan over medium-high heat until it is smoking. Sear the steaks until browned, about 2 to 3 minutes per side. Optionally, you can use a kitchen torch with the Searzall attachment to give the steak a charbroiled flavor. Serve with lemon wedges.
Reprinted with permission from Mastering the Art of Sous Vide by Justice Stewart, Page Street Publishing Co. 2018
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