This sous vide Denver steak achieves a perfect rosy medium rare doneness every time thanks to precise temperature control then needs just a quick cast iron sear afterward for a crispy crust.
Achieve perfectly rosy medium rare Denver steak without any guesswork thanks to precise sous vide methods locking in all the juices and tenderness before a lightning fast sear in cast iron gives that gorgeous crust everyone craves.
Ingredients
- ▢ 2 petite Denver steaks
- ▢ 1 tsp Salt
- ▢ 2 tbsp Coffee Spice blend see notes
- ▢ 1/2 tsp Pepper
- ▢ 2 tbsp Oil
- ▢ 2 tbsp Unsalted butter or herb compound butter
Instructions
Sous Vide the Steaks
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Remove the Denver steaks from their packing and pat them dry with paper towels.
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Season them liberally with salt and place them in a vacuum seal bag.
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Remove all the air and seal the bag.
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Preheat a water bath to 120°F with an immersion circulator.
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When the water has preheated, add the steaks and cook for 3 hours.
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Remove the steaks from the water bath and the sealed bag.
Sear the Steaks
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Remove the steaks from the vacuum bag and pat them dry.
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Liberally coat the Denver steaks with the coffee blend.
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Preheat a skillet over medium-high heat until just smoking.
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Add oil and swirl to coat the pan.
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Once the surface of the oil is shimmering, about a minute longer, place the steaks into the hot skillet using long tongs.
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Allow a crust to form on the steaks for 45 to 60 seconds, flip it, and allow a crust to form on the other side for an additional 45 to 60 seconds.
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If the steaks are thick, consider using the tongs to hold the steaks on the sides just to quickly add color.
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Remove the steaks from the skillet and top with the butter.
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Let the steaks rest for 5 to 7 minutes before slicing them into thin strips against the grain.
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Serve immediately.
Nutrition
Serving: 1g | Calories: 735kcal | Carbohydrates: 11g | Protein: 47g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1286mg | Potassium: 802mg | Fiber: 6g | Sugar: 1g | Vitamin A: 638IU | Vitamin C: 0.3mg | Calcium: 258mg | Iron: 9mg
