Beef Steak Sandwich - Restaurant Quality at Home with Sous Vide Cooking

Steps

1. 1

   Season the flat iron steak with salt, pepper, and olive oil, vacuum seal it, and sous vide at 59°C (138°F) for 1 hour

2. 2

   Remove the steak, pat dry thoroughly, then sear the surface with a torch until golden brown

3. 3

   Brush with butter and sear once more to complete the sous vide beef

4. 4

   Slice onion to 0.5cm thickness, stir-fry in an olive oil-coated pan, and caramelize by adding salt, water, and sugar

5. 5

   Add butter and sliced cheongyang chili, turn off heat, then add string cheese and melt it in

6. 6

   Mix mayonnaise, sriracha, and whole grain mustard to make the sauce

7. 7

   Spread a mixture of butter, minced garlic, sugar, salt, and minced parsley on white bread and toast in a pan until golden

8. 8

   Spread sauce on the garlic bread, then top with the sous vide steak, caramelized onions, basil, and Italian parsley to finish