8 Oz. Sous-vide Hanger Steak Recipe

Inspired by Noja

Time2h 30m

Serves1

Served with a luscious Goat Cheese and Red Wine Reduction.

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Ingredients

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1
Prepare the Sous-Vide
Preheat your sous-vide water bath to 129°F (54°C) for medium-rare.
2
Season the Steak
Season the hanger steak generously with salt, black pepper, and fresh rosemary. Drizzle with olive oil.
3
Vacuum Seal
Place the seasoned steak in a vacuum seal bag and seal it tightly.
4
Cook Sous-Vide
Submerge the sealed steak in the preheated sous-vide water bath and cook for 2 hours.
5
Sear the Steak
After cooking, remove the steak from the bag and pat it dry with paper towels. Sear it in a hot skillet for 1-2 minutes per side to develop a crust.