Sous Vide Denver Steak

If you’re looking for a restaurant-quality meal that’s simple to prepare, this Sous Vide Denver Steak paired with a fresh salad and roast vegetables is the perfect dish.

Ingredients (Serves 2)

For the Sous Vide Denver Steak

2 Denver steaks (around 200-250g each)

1-2 tbsp butter (for searing)

Salt and freshly ground black pepper, to taste

For the Rocket & Cherry Tomato Salad

2 cups rocket (arugula)

1 cup cherry tomatoes

1 tbsp olive oil

1 tsp balsamic vinegar

Salt and freshly ground black pepper, to taste

Method

1. Sous Vide the Denver Steak

• Preheat your sous vide water bath to 53°C for medium-rare, or 58°C for medium.

• Season the Denver steaks generously with salt and pepper.

• Seal the steaks in a vacuum bag or use the water displacement method with a ziplock bag.

• Submerge the bag into the water bath and cook for 2-3 hours.

2. Sear the Steak

• Once the steak is done sous vide, remove it from the bag and pat it dry with paper towels.

• Heat butter in a hot skillet over high heat.

• Sear the steak for 1-2 minutes per side, until a rich brown crust forms.

• Remove from the pan and let it rest for a few minutes.

3. Prepare the Salad

• In a large bowl, combine the rocket and halved cherry tomatoes.

• Drizzle with olive oil and balsamic vinegar.

• Toss to combine, then season with salt and pepper.

4. Assemble the Plate

• Slice the Denver steak against the grain and arrange on a plate.

• Serve with a generous portion of rocket and cherry tomato salad and roasted aubergine.

This Sous Vide Denver Steak paired with a fresh, vibrant salad and smoky roasted aubergine is an elegant, well-rounded meal. It’s perfect for a weekend dinner, a special occasion, or any time you want to enjoy something truly satisfying.