Sous Vide KC Strip Steak Roast

Recipe by  Chef Austin

 

Makes: 10-14 Servings

Prep Time: 10 minutes
Cook Time: 6 Hours

Ingredients:

10-15lbs KC Strip Steak Roast
2 Tbsp Kosher Salt
2 Tbsp Fresh Cracked Pepper
3 Tbsp Smoked Paprika
1 Tbsp Fresh Ground Corriander
1 Tbsp Dill Weed
1 Tbsp Crushed Rosemary
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Red Pepper Flakes

Featured Products: 

Hammer Stahl 14" Slicer

LEM Vacuum Sealer

PolyScience Sous Vide Professional Immersion Circulator 

Directions:

Step 1
Combine all spices and salt into a bowl and mix. Rub down entire KC strip roast liberally with the spice rub.  

Step 2
Vacuum Seal the KC strip roast. Place in sous vide immersion circulator set at 130F. Cook for a minimum of 6 hours and up to 12. 

Step 3
Set grill to highest heat and preheat for 10 minutes. Remove the KC roast from the sous vide and remove from bag. Place fat-cap side down onto grill and sear for 5 minutes and flip and repeat on the other side. Remove from grill and rest rost for 5 minutes. With a large slicer, slice into 1" thick slices and serve immediately! 

 

  

About the Author:  Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.