Sous Vide Bison with Arugula and Parmesan

Serves 4 people
Sous Vide Cooking Time: about 2 hours

  • 4 bison steaks (I like New York strips)
  • 4 cups wild arugula
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons grapeseed oil
  • 1 teaspoon dried garlic powder
  • salt and freshly ground pepper
  • parmigiano reggiano for shaving

  1. Heat the Sous Vide Supreme to 130 degrees (F). 
  2. Meanwhile, rinse the steaks and pat them dry. Sprinkle with salt (generously), freshly ground pepper, and a little garlic powder. Vacuum seal the steaks into pouches.
  3. Place in the Sous Vide Supreme and cook for about 2 to 2 1/2 hours (see instructions). Once they've finished cooking, remove from the pouches.
  4. Whisk together the lemon juice and olive oil. Season to taste with salt and pepper. Toss with the arugula and plate either on one big platter or four individual plates (the dish may be served family style or plated individually). 
  5. Quickly sear each steak in the grapeseed oil and then remove it to a plate or cutting board. Slice the steaks horizontally (as pictured) and layer over the top of the arugula mixture. 
  6. Shave the parmigiano over the top and finish with a little freshly ground pepper. Enjoy!