Sous vide entrecôte with fresh sage and a perfect crust

There’s something truly satisfying about nailing the perfect steak at home, tender, juicy, full of flavor, and finished with that mouthwatering crust. With this sous vide entrecôte recipe, you’ll get all that and more. Infused with fresh sage and slow-cooked to precision, it’s a foolproof way to impress your guests (or just treat yourself).

No stress, no guesswork. Just a steak that’s cooked evenly from edge to edge, exactly the way you like it.

Ingredients

• 2 good-quality entrecôte steaks
• Salt, to taste
• Black pepper, to taste
• A few fresh sage leaves
• Extra virgin olive oil

Equipment

• Sous vide stick
• Vacuum sealer
• Vacuum bags
• Sous vide water bowl
• Grill pan or barbecue

Need the right gear? You’ll find everything for this recipe,  from reliable sous vide sticks to easy-to-use vacuum sealers in our SousVideKenner.nl webshop.

Preparation method

1. Set up your sous vide bath
Fill your water bowl and attach your sous vide stick. Set the temperature to 55°C,  perfect for a medium-rare result with that ideal steakhouse texture.

2. Season and seal
Rub each steak with salt and black pepper, then brush lightly with olive oil. Add a few fresh sage leaves on top for a subtle, earthy aroma.

Slide the steaks into vacuum bags and seal them up tight. A good vacuum makes all the difference here, so make sure it’s nice and snug.

3. Cook it low and slow
Once the water hits 55°C, place the sealed steaks in the bath. Let them cook for at least 45 minutes. Got guests running late? No problem, you can leave them in for up to 1.5 hours without overcooking.

4. Sear it hot and fast
Heat your grill pan or barbecue until it’s almost smoking. Remove the steaks from the bags, pat them dry (this is key for a good crust), and sear each side for about 1 minute. You want that golden-brown sizzle.

Feeling extra? Add a knob of butter and a smashed garlic clove while searing to give your steak that finishing touch.

5. Rest and serve
Let the meat rest for a minute or two, then slice into beautiful strips and plate it up. Serve with crispy oven-roasted potatoes and your favorite seasonal veg for a restaurant-style meal at home.

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