• Steps 1
• 8 Mins

Prepare a water bath and set up the sous vide circulator to 54 degrees C. Take out the meat and pat it dry with paper towels. Peel the garlic, slice or crush it, and rub it onto the meat. Season generously with salt and optionally with spices such as paprika, rosemary, and black pepper. Press the spices firmly into the meat. Place the meat in a plastic bag, remove most of the air, and seal it. In this case, the piece of meat was too large for a vacuum bag, so double 5-liter freezer bags were used instead. The air was removed by submerging the bags in water without letting water seep in at the top, then sealing them with double bag clips.

Entrecote with legs Garlic, clove Rosemary Paprika powder Black pepper, freshly ground Salt

• Steps 2
• 180 Mins

Lower the bag with the meat and cook for about 3 hours. Expect it to take at least 1 hour per 25 mm thickness of the meat, slightly longer near the bone.

• Steps 3
• 6 Mins

Heat a frying or grill pan on high heat. Remove the meat from the plastic bag and optionally pat dry with paper towels. Place in the hot pan and sear until nicely browned, no more than 2 minutes per side. The rest of the meat is already at the right temperature from the water bath. Flip the meat, then lower the heat, add the butter, and baste the meat a few times with the melted butter using a spoon.

Butter

• Steps 4
• 5 Mins

Wrap the meat in parchment paper and let it rest for about 5 minutes before serving.

• Steps 5
• 3 Mins

Done! Slice before serving, trim off the bones and any excess fat. Optionally, season with extra salt and black pepper.