16
Sous Vide Coffee Crusted Steak
Instructions for sous vide cooking can be found on page 8.
2 teaspoons ground coffee*
2 teaspoons packed brown sugar
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
• • • • • • •
2 (6- to 8-ounce) rib-eye steaks
2 zip-top freezer bags or vacuum seal bags
1 tablespoon vegetable oil
Fill skillet with 4 quarts water. Set heat control to desired temperature (see time/temperature table on page 9). Heat water until control
signals that desired temperature has been reached.
Mix coffee, brown sugar, garlic, pepper, and salt in a small bowl. Pour mixture onto a plate. Rub steaks evenly on both sides with
coffee mixture.
Seal each steak in plastic bag, following step 3, page 8. Add sealed bags to skillet. Place cooking rack over bags to submerge. Cover
skillet and cook for desired time based on preferred doneness (see time/temperature table on page 9).
Remove cover when done cooking, and carefully remove rack and bags with tongs. Turn off skillet and unplug. Carefully empty water
from skillet and wipe dry.
Plug skillet back in, and preheat to 400°. Remove steaks from bags and pat dry with paper towel, if necessary. Add oil and sear steaks
approximately 1 minute on each side.
2 servings
*
Any roast or grind of coffee will work; use your favorite type.
Presto Tip: New York or Porterhouse cuts may be substituted for rib-eye.
Mushroom Pesto Pizza
3 tablespoons olive oil, divided
8 ounces baby portabella mushrooms, sliced (about
2½ cups)
½ cup chopped onion
½ cup sliced red pepper
1 tablespoon cornmeal, divided
1 (15-ounce) package prepared pizza dough, room
temperature
½ cup pizza sauce
½ cup sliced black olives
2 tablespoons prepared pesto
5 ounces fresh mozzarella, cut into ½-inch cubes
2 tablespoons fresh basil leaves, torn
Preheat skillet at 300°. Add 1 tablespoon oil to skillet; sauté mushrooms, onion, and pepper until onion is tender, about 5 minutes.
Remove vegetable mixture from skillet; reserve. Clean skillet.
Reduce heat to 260°. Grease bottom of skillet lightly with 1 tablespoon oil and sprinkle lightly with half of the cornmeal. Pat dough
out evenly in skillet to cover bottom surface. Cook, covered, 20 minutes. Brush remaining tablespoon of oil over surface of dough and
sprinkle with remaining cornmeal. Carefully turn dough over in skillet, using spatulas.
Spoon pizza sauce evenly on crust. Top with reserved vegetable mixture and olives. Spoon pesto lightly over vegetable mixture.
Scatter cheese over surface. Cook, covered, 18 to 20 minutes. Turn off heat. Place basil leaves on top of pizza. With spatulas, remove
pizza to cutting board and cut into squares.
4 to 6 servings
Presto Tips: Prepared pizza dough is available in the bakery or frozen food section of most grocery stores.
The skillet is a great way to reheat leftover pizza. Preheat at 260°. Place pizza in skillet and cover. Heat 10 minutes or until cheese is
melted.
