Sous vide [steak] from Steak: The Whole Story (page 146) by Tim Hayward

  • steak
  • Serves : 1

  • EYB Comments

    Steak is salted and refrigerated overnight, then cooked sous vide for at least 2 hours before searing.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Steak is salted and refrigerated overnight, then cooked sous vide for at least 2 hours before searing.

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