The Dishes


Prep time: | Cook time: | Serves 2

  • 300g Grass fed scotch fillet
  • 1 Clove of garlic
  • 1 sprig of rosemary
  • Salt and Pepper
  1. Vac-seal all the ingredients into a bag and drop it into a sous vide set at around 52 degC (I use a Sansaire circulator, I think it may be higher with others) for around 2 hours or depending on thickness of the cut; you’re not going to overcook it so don’t be scared.
  2. After that, pat the steak down with a paper towel and grill over coals. I like to use my japanese hibachi and coals that seem to burn forever. They leave a nice crust and a really sweet smoke to the meat. It doesn’t need long as the meat is actually cooked. Just long enough to get a good char on both sides.