Sous Vide Rump Steak

What you need:

  • Rump Steak


  1. Set CISNO Sous Vide to 54ºC (133ºF)

  2. Season steak how you would like, and place in bag.

  3. Place bag in water using water displacement method, and leave in for 3 hours as the rump stake takes a bit longer to get tender

  4. When steak is done, remove the bag from the water bath. Then remove the steak from the bag, and pat very dry with paper towels.

  5. Heat oil/butter in a medium cast iron skillet over high heat. When the oil is shimmering, add steak and sear until well-browned (About 30 seconds per side). Transfer steak to a cutting board and let rest for 5 minutes.

  6. Serve and enjoy!


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