Sous Vide Oyster Steak
Ingredients
- 1 oyster steak (about 11-12 inches, ¾-1 lb)
Marinade:
- 3 tbsp olive oil (30 grams)
- 1 ½ tbsp soy sauce (35 grams)
- 2 tbsp bbq sauce (25 grams)
- 2 tbsp vinegar (25 grams)
- 2 tsp mustard (any kind, preferably seeded) (15 grams)
- 1 garlic clove, crushed (6 grams)
- ¾ tsp dried rosemary
- ¾ tsp Montreal steak seasoning (or use ½ tsp coarse salt and ¼ tsp black pepper)
- a drop liquid smoke (optional)
For Later:
- 2-3 tbsp bbq sauce (50 grams)
Instructions
- In a resealable bag, place all marinade ingredients. (If you are weighing the ingredients, add a bag onto a digital scale and pour in the ingredients by weight, one by one.) Add the oyster steak and seal.
- Sous Vide Method: Cook steak at 135°F for 3 hours, then finish with a quick sear on the grill or in a pan for a crust. If you are cooking it straight from the freezer, add 30 minutes.
- Grill/Pan Sear/Broiled Method: Leave steaks in the marinade for 1 hour or up to overnight. Grill/broil for 3-4 minutes per side for medium rare.
- Make the sauce: Place the reserved marinade into a small pot. Add the BBQ sauce and bring it to a rolling boil for at least 5 minutes to kill any bacteria.
- Slice steak and serve sauce over meat. The sauce will last well stored in the refrigerator, and also makes an excellent dipping sauce.
