Turbo Ribeye Tagliata

Instructions

• 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
  Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 2Place the steaks flat, side by side, in a large microwave-safe, zip-lock freezer bag. Sprinkle with salt, then add the oil and garlic.
• 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steak. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, continue to the next step.
• 4Place the rocket, tomatoes and parmesan in a large bowl. Season with salt and pepper. Drizzle with the olive oil and toss to combine.
• 5When the timer signals that the steaks are done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry.
  Tip: Alternatively, preheat the Sear and Press Grill to Sear (230°C).
• 6Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute. Meanwhile, place the lemon, cut-side down in the pan and cook for 1 minute, or until charred.
  Tip: For extra flavour and colour, you can add a knob of butter and baste the steak while searing. If using the Sear and Press Grill, close the lid and sear for 30 seconds.
• 7Thinly slice the steak and serve with the rocket salad, a squeeze of the charred lemon and a pinch of salt.