Steak Sous Vide

Cooking Instructions

Instructions

1. Preheat a pan on medium high heat 5 -10 minutes until very hot. Dry the steak with a kitchen towel or paper towel. Add 3 tablespoons of a neutral oil with a high smoke point (canola, vegetable, rendered beef fat, peanut). Carefully place steak into the hot pan. Sear until a dark brown crust forms, around 2-3 minutes on each side.

2. The steak has been cooked sous vide to medium rare. If you prefer the steak cooked further, extend the searing time in the pan, or finish in the oven until desired doneness is reached.

3. Let the steak rest at least 10 minutes before serving.

4. We recommend cutting the steak against the grain into 1⁄4 inch strips and spreading across a platter for serving. You may add a sauce of your preference or our herbed butter. Option to add any salt and pepper to preference.

5. Enjoy your meal!


Steak Meal Kit

Cooking Instructions

Full cooked to medium rare, ready to sear and serve. Enright Cattle Co. steak seasoned and prepared sous vide. Comes with potatoes, root vegetables, a bundle of herbs, lemon, and compound butter for serving.

1. Preheat oven to 450F.

2. Peel beets, trimming away the tops and tails. Cut according to your preferred size and shape. For beets, celery root, and other round root vegetables, we suggest cutting them into medium sized rustic chunks. The shape isn’t especially important, as long as they are all of a similar size to ensure even cooking.

3. Clean the potatoes of any residual earth. Place in a pot, fill it with water, and add 1⁄4 cup of kosher salt. Bring to a boil over medium high heat, then reduce to a simmer. Cook until very tender, but not quite falling apart. When fully cooked, drain and spread across a parchment or foil lined sheet tray. Allow any excess moisture to evaporate, or pat dry with a towel. Pour a few good glugs of your preffered cooking oil over the potatoes, rolling them in it to coat evenly (we recommend sunflower). Gently press the potatoes until the skins crack. Be careful not to completely smash the potatoes, you want them to still be in one piece. Season with a little bit of salt and pepper. Roast in the oven for 20 – 30 minutes until crispy.

4. Toss the vegetables with 1⁄2 tablespoon of a cooking oil of your choice (our favourite is sunflower), season with salt and pepper. Line a sheet tray with parchment paper or tinfoil and place the seasoned vegetables in a mound in the center. Roast vegetables until tender 15 – 30 minutes (cooking time will vary according to your oven and the size of your vegetables).

5. Preheat a pan on medium high heat 5 -10 minutes until very hot. Dry the steak with a kitchen towel or paper towel. Add 3 tablespoons of a neutral oil with a high smoke point (canola, vegetable, rendered beef fat, peanut). Carefully place steak into the hot pan. Sear until a dark brown crust forms, around 2-3 minutes on each side.

6. The steak has been cooked sous vide to medium rare. If you prefer the steak cooked further, extend the searing time in the pan, or finish in the oven until desired doneness is reached.

7. Let the steak rest at least 10 minutes before serving.

8. We recommend cutting the steak against the grain into 1⁄4 inch strips and spreading across a platter for serving, with the herbed butter on top or between slices to melt into the freshly sliced meat. Pile potatoes onto serving platter and garnish with salt and option to add garlic herb butter to potatoes. Spread vegetables across another platter, garnishing with herbs and lemon.

9. Enjoy your meal!