Porcini and Rosemary Rub Steak


Cooking time:

3 hours and 15 minutes sous vide, around 2 minutes for searing Serves 4



2 2-inch-thick (about 3 pounds /1.4 kg total)

boneless rib-eye steaks


1/4 ounce (7 g)
dried porcini mushrooms


1 tablespoon (2 g)
fresh rosemary, finely chopped


3 tablespoons (40 g)
olive oil, divided


2 tablespoons (35 g)
kosher salt


black pepper, coarsely ground to taste


Best Practices:

Low temperature cooking can take inexpensive and/or hard-to-cook beef cuts and transform them into juicy pieces of perfectly cooked yumminess that can hold their own against more expensive “choice” cuts.


Not that you need to use inexpensive cuts when you sous vide, just be aware of what you are cooking. The percentage of connective tissue and fat content in a cut of beef determines its optimal cooking temperature and how long it takes to cook in your immersion circulator bath. Lean cuts like filet mignon (tenderloin) benefit from a lower temperature of 54° C (129.2° F) and take about an hour to cook a piece an inch thick. However, cuts like the cheek, ox tail, and short ribs require higher temperatures between 57-65° C (135-149° F) and longer cooking times (up to two days and beyond) to dissolve the tough connective tissues. That’s because connective tissues have a lot of collagen. When cooked sous vide, collagen becomes softer and slowly melts into gelatin while the beef muscle does not overcook. This highly desirable effect is technically difficult to achieve in conventional cooking methods. 




Clip the Nomiku onto a pot and then fill it with water so the water is above the MIN line but does not exceed the MAX line and then plug the Nomiku in.  Set the temperature to 57° C  (134.6° F).
Grind porcini mushrooms in a spice mill or coffee grinder to a fine powder. In a small bowl, mix 1 1/2 tablespoons of the mushroom powder with the chopped rosemary. (Reserve any remaining powder for another use.)
Rinse steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of the steaks, pressing to adhere.
Divide seasoned steaks into two bags and vacuum seal with 1 tablespoon of olive oil per bag. When the Nomiku temperature has stabilized, lower the bags into the water bath and cook for 3 hours and 15 minutes. Make sure the bags are fully submerged--weigh it down with a plate, or similar if necessary.
Take steaks out of the bag; drain and salt. Heat the remaining 1 tablespoon olive oil in large, heavy skillet (preferably cast-iron) over high heat. When skillet is hot and droplets of water crackle in the oil, sear the steaks until browned.
Transfer steaks to a plate and sprinkle with the freshly ground pepper; tent with foil to keep warm. Let rest 10 minutes. Cut steak into 1/2-inch-thick slices and serve.