TEFAL RK905A34 - Инструкция по эксплуатации - Страница 26

26

SOUS-VIDE STRIP STEAK

Serve:

2 people

Cooking 

time:

2h20

Cooking 

Temp: 

60-71°C (refer to the cooking table to set temperature up to your preferred 

doneness)

Cooking 

Mode:

" Sous-vide " menu (+ "Crust/Fry" function)

Ingredients

•  2 Strip Steaks, 2.5 cm thick

Seasoning ingredients

• Sea Salt

• Cracked Black Pepper

• Avocado Oil (or another high smoke point 

oil)

COOKING INSTRUCTIONS

Step 1:

Preparing 

your food

1.  Season the steaks with sea salt, cracked pepper and any armatics such as 

rosemary.

2.  Vacuum-seal the steak or place it into a heavy-duty Ziploc bag. In this case, 

fill the cooking pot with water and submerge the bag half way into the 

water to squeeze out all the air before sealing it.

Step 2:

Setting the 

multicooker

3.  Fill in the cooking pot with water until marking level 5. Place the sealed 

pouch inside the cooking pot: Then closed the lid.

4.  Select “Sous-vide” menu and set the temperature to 60°C ( 60°C = Medium, 

66°C= Medium-well, 71°C= well done) and the time to 2hours 20.

Step 3:

Finalizing 

your sous-

vide dish

5.  When ready the multicooker will bip.

6.  Pour out the water from the cooking pot and wipe dry.

7.  Add some oil into the cooking pot and select the ” Crust/Fry” function for 10 

minutes. Press “start”.

8.  When the cooking pot is ready, sear the steak for15-20 seconds on each 

side. Sear one steak at a time. Add butter and any aromatics to the cooking 

pot.

9.  Serve with a side dish. Before serving, you can top the steak with the 

leftover juices and butter from the cooking pot.