Sous Vide - Ready T-Bone Steak
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Ingredients
1 1 ½-lb T-bone steak
1 tsp. pink sea salt
½ tsp. coarsely ground black pepper
1 sprig rosemary
2 cloves garlic
2 tbsp. olive oil
Directions
Cut a bag from the roll of resealable bags and seal one end.
Rub the steak with the salt and black pepper. Place the steak in the bag and add the rosemary, garlic, and olive oil.
Vacuum seal the bag.
The vacuum-sealed steak can be frozen, stored in the refrigerator for 2–4 hours, or cooked sous vide style immediately.