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white plate with juicy red steak that's been sous vide

Sous Vide Steaks from Inexpensive Beef Roast - low carb

These sous vide steaks where cut from an inexpensive beef roast to make a perfectly cooked piece of beef. Perfect for a weeknight meal and it's a naturally low carb dinner too!  

Course Main Course
Cuisine American
Keyword beef, sous vide, steaks
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 5
Calories 340 kcal
Author Denise

Ingredients

  • 2 lb round roast cut into steaks
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 3 tablespoons butter
  • rosemary sprigs (optional)

Instructions

  1. Get your immersion circulator going by attaching it to your water bath. Set the temp and time to 130°F and for 1 hour.

  2. Meanwhile rub your steaks with olive oil and salt and pepper on both sides. Add them to a vacuum bag and seal tightly.

  3. When your bath water is ready, lower the bags of steak in and let it cook. When the time goes off, take the bags out and place the steaks on a plate to cool.

  4. Let them rest for 15 minutes or so.  Once they are cool, dab the moisture off and get your pan ready to sear.

  5. Add 2-3 tablespoons of melted butter to a cast iron skillet and turn the heat up to medium high. When ready, sear the steaks for a minute or two on each side. Baste with melted butter. Ttake them out to rest, then serve.