Sous Vide Steak with Horseradish Parmesan Crust

Ingredients

• 1/3 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (panko preferred)
• 1-2 tbsp prepared horseradish (drained well)
• 1 tbsp Dijon mustard
• 2 tbsp softened butter (binder + richness)
• 1 tsp minced garlic
• 1 tsp chopped parsley (optional)
• Salt and black pepper to taste

Steps

1. Sous Vide: Cook steak to desired doneness (129-132°F filet, 130-134°F sirloin) for 1.5-2 hours.
2. Dry & Sear: Pat steak completely dry. Sear in a very hot pan with oil for 30-45 seconds per side.
3. Rest: Let steak rest at room temperature for 5-10 minutes before adding crust.
4. Prepare Crust: Mix all crust ingredients until slightly damp and holds together.
5. Apply Crust: Press mixture onto one side (~1/4 inch thick).
6. Optional Chill: Refrigerate steak 10 minutes to help crust set.
7. Broil: Preheat broiler. Place steak one rack below top. Filet: 60-90 seconds (check at 45 sec). Sirloin: 90-120 seconds (check at 60 sec).
8. Serve Immediately: Remove when crust is golden and bubbling.