Sous Vide Steak Success


steak + carrots + collards

I haven’t been cooking much this September. I’ve been feeling really exhausted and worn out.  So exhausted I feel like I can’t leave the house. A few weeks ago I played two ultimate frisbee games and now I feel done after walking a mile.

Today Sam was working on some house tasks, and I decided to try out the Anova sous vide circulator that I bought during the Prime Day sale. I bought a nice ribeye steak at a local butcher shop, and decided now was a good time to try something new and try to get back into the groove of things.

Sous vide is a style of cooking in which you cook the food in a water bath at a specific temperature. The idea is you can get and keep it at exactly the right temp so it’ll be safe to eat but won’t be overcooked. I  used this recipe from J. Kenji Lopez-Alt’s collaboration with Anova. I only used salt and pepper on the steak.

Since a carefully prepared steak needs sides to match, I decided to see what was fresh in the garden and find recipes. I had some collards and some carrots so I opened up Edward Lee’s Smoke & Pickles  and made two of the sides. I got the book from the library after enjoying him on the PBS show Mind of a Chef. I adjusted both of the recipes a bit from what was there, reducing the fat especially.

It was a great afternoon accidentally fancy lunch. The collards and carrots are definitely recipes we’ll want to repeat to improve the sides we serve with dinner. It felt good to cook as a bit of self-care.

Collards with Kimchi
Adapted from Edward Lee’s recipe. One version can be found here

  • 1 T. Bacon fat (substitute more butter if no bacon fat)
  • 1 T. butter
  • 1/2 a chopped onion
  • 2 bunches collard greens (1-2 lbs)
  • 2 cups chicken broth
  • 2 tsp soy sauce
  • 1.5 T. apple cider vinegar
  • 1/2 cup kimchi chopped

Heat bacon fat + butter until butter foaming in a pot over medium high heat. Add onions and cook roughly 5 minutes until softened.

Add collards, chicken broth, and soy sauce. Cover and cook 30 minute on medium heat.

Remove from heat and add apple cider vinegar and kimchi. Serve immediately.

Carrots with Orange Bourbon Glaze
Adapted from Edward Lee’s recipe. One version can be found here.

Recipe made for 1/4 lb of carrots since that was all I had. Scale up for more.

  • 1/4 lb Carrots
  • 3/4 T. butter
  • 1 T brown sugar
  • 1 T ginger
  • 1 T bourbon
  • juice form 1/2 orange
  • salt to taste

Heat butter up in a skillet until foaming on medium high. Add carrots and cook six minutes turning occasionally.

Add brown sugar + ginger to pan and mix for approximately 1 minute.

Deglaze the pan with bourbon + orange juice. Cook for 7-8 minutes until sauce has thickened.

Salt to taste.



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