Dry-aged T-Bone Sous Vide Steak Recipe
BOOTLEG spices are made for red meat! Use either Speakeasy Seasoned Salt to add a subtle, garlic and onion salt flavor, or Outlaw Surf & Turf for a more bold flavor with a course black pepper, onion, and garlic flavor.
Sous Vide Instructions: Sous Vide at 132 degrees for 2.5 hours for a medium rare to medium doneness. Finish in a cast iron pan for a quick sear. Sear longer if you'd like it done to medium.
Speakeasy Seasoned Salt: Dry-aged T-Bone steak seasoned with thyme, garlic and BOOTLEG Speakeasy Seasoned Salt. Topped with a compound butter with basil and Speakeasy Seasoned Salt.
Outlaw Surf & Turf: Added to the T-Bone steak. Used the Speakeasy Seasoned Salt on grilled tomatoes and grilled romaine. Topped with Prohibition Pig Rub apple cider vinaigrette salad dressing recipe.