Do you ever crave the perfect steak perfected on a charcoal grill but don’t have one? Your taste buds will think that you do with this recipe.

Ingredients:

• ¼ lb Beef tenderloin steak

• Beef tallow

• ½ cup grapeseed oil (for neutral taste)

• Pinch rock salt

• Pinch black pepper

• Hickory micro-woodchips

Equipment:

• Anova Sous Vide Precision Cooker

• Breville Polyscience Handheld Smoking Gun

• Scanpan grill (optional - if desired for searing)

Directions:

1. Remove paper wrapping from steak, place in a pint Ziploc freezer vacuum bag, use hand pump to seal, then freeze till ready to use.

2. Place pot of water on stovetop at heat at low (#3). Set sous vide to 148F.

3. Melt a small amount of beef tallow in a large stovetop pan on High until the first wisp of smoke appears (turn vent on).

4. Sear each side of your frozen steak for 30 sec until browned then flip with tongs (be very careful to not splash yourself).

5. Remove steak and let cool.

6. Add grapeseed oil to a pint Ziploc freezer bag (needs to be the thick bag), dip into the sous vide water bath and press air out to seal bag.

7. Clip bag to the side of the sous vide pot.

8. Allow to cook sous vide for 1.5 hours or until internal temperature reaches 144F.

9. Place in Ziplock bag and infuse with hickory smoke chips using a Breville handheld smoking gun.

10. If desired, add sear marks with a Scanpan grill on stovetop prior to serving.

Disclaimer: several of the procedures listed here are dangerous and can lead to burns and other injuries. Do not attempt to perform any procedure that will cause bodily harm.

Written by: Dr. Terra Caudill

Photo Credit: Dr. Terra Caudill

Original Recipe: by Dr. Terra Caudill