Recipe detail

Name: Sous Vide Steak
Yield: 10
Cuisine: English
Ingredients: 10.0000 tPcs; 20.0000 g; 30.0000 ml

Beef Sous Vide Steak

18. 1. 2024

Author: Phil Smith

Company: Retigo

Food category: Beef

Cuisine: English

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

Combination

50 %

Termination by time

01:20 hh:mm

50 °C

60 %

Hot air

0 %

Termination by time

00:05 hh:mm

250 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
Sirloin Steak	10	pcs
freshly ground black pepper, ground	20	g
olive oil	30	ml

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg
Vitamins: A, B6, C, D, E, K

Nutritional value of one portion	Value
Energy	6.7 kJ
Carbohydrate	0.9 g
Fat	0.2 g
Protein	0.2 g
Water	0 g

Directions

Season each steak with pepper (no salt) and vacuum seal in bags.
Then place into the Retigo oven on the first program step above.
When finished, take the steaks out of the bags then brush with oil and season with salt.
Once this is done, set the Retigo to the second step of the programs as above.
When pre-heated, place the steaks onto the Vision Express grill and "finish" for 5 mins.
When serving, you can ad a flavored butter to the steak.

Recommended accessories

Vision Express Grill

Stainless wire shelving