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.  

Bootleg Outlaw Surf & Turf T-Bone Steak  Sous Vide dry aged T-Bone seasoned with BOOTLEG Speakeasy Seasoned Salt

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.

Sous Vide dry aged T-Bone seasoned with BOOTLEG Speakeasy Seasoned Salt  Sous Vide dry aged T-Bone seasoned with BOOTLEG Speakeasy Seasoned Salt  Sous Vide dry aged T-Bone seasoned with BOOTLEG Speakeasy Seasoned Salt  Sous Vide dry aged T-Bone seasoned with BOOTLEG Speakeasy Seasoned Salt  Sous Vide dry aged T-Bone seasoned with BOOTLEG Speakeasy Seasoned Salt  BOOTLEG garden herbs


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.
Bootleg Outlaw Surf & Turf T-Bone Steak  Bootleg Outlaw Surf & Turf T-Bone Steak  Bootleg Outlaw Surf & Turf T-Bone Steak  Bootleg Outlaw Surf Tomatoes  Bootleg Prohibition Pig Rib Apple Cider Vigainette Salad Dressing