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Steak and Roasted Brussel Sprouts

I feel guilty for even presenting this as a recipe; this is more of a how to guide for roasting vegetables and cooking steak. The amounts do not need to be precise; the method is what is truly important.

That said, I am making the steak portion of this recipe a little difficult because I am using a sous vide machine. I realize that many people do not have a sous vide machine (they can be a costly investment). I have a lot of kitchen gadgets and so from time to time in this blog, you may see me feature on that you yourself do not possess. Never fear; I will always present an alternative method for you.

The benefit of a sous vide machine is the ease of use. Vacuum pack or put your steaks into a food safe resealable bag with most of the air pushed out (vacuum sealing for sous vide becomes more important the longer you wish to cook your food- for example, breaking down the gelatin and connective tissue in tougher meat cuts requires much longer cooking time than a steak- vacuum sealing prevents the risk of bacteria contaminating the meat when it cooks for 12 to 18 hours or more). Put your bagged meat into the preheated water, and cook away. There isn’t a risk of overcooking like in an oven; the water heats your meat to the temperature you want it and holds it there; it never goes over your desired doneness. It does require a longer cooking time than traditional methods, but if you have several tasks to do in the kitchen this can be a huge benefit. You can forget about the meat while you prep your veggies and your starch. 

You can do this same method in a low oven; you will need and instant read thermometer or, better yet, a probe thermometer with an alarm. Place your meat in a baking tray, and set it in a low oven (about 250 degrees F). Set your probe thermometer to the temperature you want you meat to be, and wait for the alarm. If you are using an instant read thermometer, you will want to check your meat every half hour. Once your meat reaches your desired temperature, you can join this recipe for finishing touches. 

Steak- Sirloin, Porterhouse, Filet Mignon (1 1/2 to 2 inches thick; if you are cooking more than one steak, please try to get them the same thickness to ensure they will cook at the same rate in the oven)

Olive oil

Salt and pepper your meat on all sides. Drizzle it with some olive oil. Add them meat, some pats of butter and springs of time into your food safe bag and vacuum seal it (or zip it, pushing as much air out as you can). 

Meanwhile set your sous vide machine into a pot of water. Set it to the temperature you want your steak to be (I like 130 degrees F for a rare/ medium rare steak). Once your water is at temperature, place your bagged meat into the water. Allow it to cook for at least 2 hours.

After 2 hours, take your meat our of the water. Remove your steaks from the bags and pat them very very dry. Meanwhile, preheat a cast iron skillet over high heat with a tablespoon or two of high heat oil (like canola, grapeseed or safflower). Once your oil shimmers, place the steaks into the pan and sear for about 30 seconds. Add one tablespoon of butter and a spring of thyme, and flip your meat to sear on the other side. Spoon the butter mixture over the top on the steak while the other side is searing. Sear your edges as well, especially if they are fatty. Remove the meat from the pan and allow to rest for 10 minutes. Serve with a knob of compound butter on top. 

Compound Butter

1 stick softened butter
1 1/2 teaspoons fresh cracked pepper
1 tablespoon chopped chives
1 tablespoon minced thyme
1 minced garlic clove


In a large bowl, combine all of your ingredients well with a spatula. Spoon into a sealable container and refrigerate over night to allow the flavors to meld together. 

Roasted Brussel Sprouts

1 pound of Brussel sprouts
1 1/2 tablespoons of olive oil


Preheat your oven to 400 degrees F. 

Cut off the brown ends of your Brussel sprouts and remove any browned leaves. In a large bowl, toss them with the olive oil, salt and pepper. Pour them onto a baking sheet into a single layer. Make sure they are not crowded- use a large pan so they have room. A crowded pan means your veggies will be more likely to steam than roast. Roast the Brussel sprouts for 35 to 40 minutes, until crisp and golden brown on the outside and tender on the inside. Every 15 minutes, shake the pan to allow them to brown on all sides.

If you like, dress with balsamic vinegar or balsamic glaze. 

Balsamic Glaze

1 cup balsamic Vinegar
1/4 cup brown sugar


In a medium saucepan, combine your vinegar and sugar. Stirring constantly, bring to a boil then reduce to a simmer. Continue simmering until the liquid has reduced by half, about 20 minutes. It should coat the back of a wooden spoon. Allow to cool and store in the fridge or use. 


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