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Mouth-Watering Steak Recipe for Two | Using a Precision Cooker

If you're craving a juicy, savory steak without having to leave the house, this is the recipe for you. Whether you're stuck in quarantine or don't want to risk eating at restaurants just yet, this recipe, using Michigan Spice Company Steak Seasoning, packs a punch with out of this world flavor. Plus, it's cooked to absolute perfection using a sous vide, or precision cooker. This is the one we have, and it works like a charm.

Sous vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. Not only that, because sous vide is such a gentle cooking process, you'll be able to achieve steaks that are more evenly cooked from edge to edge than what you'll find in even the best steakhouses in the world.

Turn up the romance with this delectable steak dinner for two. Try it out and be sure to tag us in your pics on Instagram! @mispicecompany

Enjoy!

Ingredients:

New York Strip Steaks (12 oz)

2 Sprigs of Fresh Rosemary

2 Tbsp Butter

Michigan Spice Company Steak Seasoning

1 Tbsp of Vegetable or Canola Oil

Tools/Equipment:

Sous Vide or Precision Cooker

Large Pot

Grill (or you can use your stove top)

Cast Iron Skillet

Tongs

Recipe:

1.) Rub steaks generously with Michigan Spice Company Steak Seasoning.

2.) Place steaks in individual, large ziploc bags. Add 1 sprig of rosemary and 1 tbsp of butter to each bag.

3.) Submerge ziploc bags in a large pot filled with water and sous vide at 129 Degrees Fahrenheit for 1-2 hours for medium rare doneness. Refer to sous vide guides for time/temp if you prefer steak cooked differently.

4.) Remove steaks from ziploc bags and pat dry with a paper towel on both sides.

5.) Add 1 tbsp of vegetable or canola oil to a heavy cast iron or stainless steel skillet set over the grill or the hottest stove top burner you have, and preheat for about 10 minutes.

6.) Lay the steak in the skillet. If desired, add a tablespoon of butter and/or sprig of rosemary.

7.) After 15 to 30 seconds, flip the steak so that the second side comes into contact with the pan. Repeat, flipping the steak every 15 to 30 seconds, until it has developed a nice brown sear, about a minute and a half total.

8.) Transfer the cooked steak to a cutting board or serving platter and let rest for 5 minutes. Serve with your side of choice (grilled asparagus is our pick!).

Notes:

  • For optimal results, use steaks that are 1.5-2 inches in thickness.
  • Other cuts of steak that work for this recipe: ribeye or porterhouse/t-bone
  • Thyme can be substituted for rosemary.
  • Instructions for using ziploc bags in the sous vide: slowly lower bagged steak into the pot of water, letting the pressure of the water press air out through the top of the bag. Once most of the air is out of the bag, carefully seal the bag just above the water line.

For more recipes, click here

Shop our 3-pack box of seasonings: here

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