the Breville Test Kitchen

Turbo T-Bone

Name: Turbo T-Bone
Cook time: 300 s
Total time: 1800 s
Yield: Serves 0
Ingredients: T-bone steak(s); ¼ tsp coarse salt (per steak); 1 tsp oil (per steak); Neutral flavoured oil - as necessary for searing; Sea salt - to serve; Freshly ground black pepper - to serve

The mighty T-Bone gets cooked to failproof perfection in as little as half the time with the Joule Turbo Sous Vide. But if life gets in the way and searing gets postponed, don't worry, your steak will happily sit in its water bath, patiently waiting until you’re ready. Flexibility with a capital F.

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

the Joule® Turbo Sous Vide

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30 mins total time

5 mins active time

Easy

Serves 0

Ingredients

Measurements:

T-bone steak(s)
¼ tsp coarse salt (per steak)
1 tsp oil (per steak)
Neutral flavoured oil
as necessary for searing 
Sea salt
to serve
Freshly ground black pepper
to serve

Instructions

1
Place 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. 
2
Place the steak in a microwave-safe, zip-lock freezer bag with the longest edge running along the base of the bag. Sprinkle with salt and add the oil. If cooking more than 1 steak, use multiple bags.
Tip: You can substitute the oil for any flavoured oil or butter. Also feel free to add your favourite herbs, spices or dry rub.
3
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steak(s). 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. 
4
When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak on a paper towel lined cooling rack set over a tray and pat dry. 
5
Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak for 30 seconds on all sides. Transfer the steak to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all steaks. 
Tip: For extra flavour and colour, you can add a knob of butter and baste the steak while searing.
6
Transfer the t-bone to a board or serving plate and sprinkle with sea salt and freshly ground pepper.