Completely Keto Sous Vide Steak

Once upon a time, in the heart of the French countryside, there lived a humble chef named Pierre. Renowned for his culinary prowess and unwavering dedication to perfection, Pierre’s culinary creations were the talk of the town.

One day, while experimenting with a new cooking technique, Pierre stumbled upon the art of sous vide. Inspired by its ability to unlock unparalleled tenderness and flavor in meats, Pierre embarked on a quest to create the ultimate sous vide steak.

Drawing on his knowledge of traditional French herbs and spices, Pierre carefully seasoned each steak with a blend of fragrant garlic, aromatic thyme, and savory rosemary, enhanced by a sprinkle of Pink Himalayan Salt and a dash of freshly ground black pepper.

As the steaks bathed in a gentle sous vide bath, their flavors melded and intensified, creating a symphony of taste and texture that captivated the senses. And when the steaks emerged, perfectly cooked to tender perfection, Pierre knew he had achieved culinary nirvana.

From that day forth, Pierre’s Completely Keto Sous Vide Steak became a staple in kitchens around the world, delighting diners with its melt-in-your-mouth tenderness and exquisite flavor. And though the origin of sous vide may be shrouded in mystery, one thing remained certain – Pierre had unlocked the secret to steak perfection.

Completely Keto Sous Vide Steak

Course: Main Course

Cuisine: American

Keyword: keto sous vide steak, sous vide steak

Prep Time: 4 hours

Servings: 4 people

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Ingredients

• 2-3 steak of your preference (rib, oyster etc)
• 3 garlic cloves
• Pink Himalayan Salt
• 2 red onions sliced
• 2 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary

Instructions

1. Prepare your sous vide station by filling any large container with water, like a pot. Set the machine to heat the water to exacly 129 degrees for 3 hours.

2. Mix all the spices and other ingredients together and cover both sides of the steak. Put it in a totally sealed, high quality plastic bag, like a good ziploc. When the water hits 129 degrees, put the steak in the bad all the way to the bottom with all the air out of the bag.

3. After three hours, take your steak out and get rid of the bag. Pat dry and season more.

4. Cook the steak on high heat in a pan for 2 minutes on each side. Take out and let it cool for 5 minutes, then slice thinly.

Recipe Notes