Dry aged entrecôte in the sous-vide cooker and beefer

Ingredients for 1 servings:

• 1 steak(s), dry-aged
• 1 small bunch of thyme
• 1 small bunch of rosemary
• 3 garlic cloves
• salt and pepper
• herb butter

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 25 minutes

One burger night, a 400g dry-aged entrecôte steak was spared the meat grinder. Since I’m not a fan of freezing, I decided to make a nice steak out of it. This recipe requires a sous-vide cooker and a Beefer. Place the steak in a vacuum bag along with the fresh thyme, rosemary, and thinly sliced ​​garlic cloves and vacuum seal. Then place this bag in the sous-vide cooker. I prefer high-quality meat a little undercooked. For medium, I recommend 52°C. I personally used 48°C. Cook the steak there for at least 2 hours; longer is always better. If you have the time, it’s best to cook it in a water bath for 4 hours. Remove the steak from the water bath, cut open the bag, and remove the steak. All herbs must be removed at this point, as otherwise they will burn in the Beefer and leave a bitter taste. Cleaning can easily take 10 minutes, but thoroughness is key. Then, cook the cleaned steak in a preheated Beefer grill at high heat for 60 seconds on each side. Let the steak rest for another 5 minutes to allow the heat to penetrate from the outside to the core. Add salt, pepper, and a little herb butter, and voilà, you’ve got a delicious treat.