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Sous Vide Coffee-Rubbed Steak With Asparagus
This surprisingly simple sous vide steak recipe will open your eyes to the flavor-enhancing goodness of Bulletproof coffee grounds.
https://www.bulletproof.com/recipes/keto-recipes/sous-vide-coffee-rubbed-steak/
Ingredients
- 2 tbsp Bulletproof The Mentalist Coffee Grounds
- 3 tbsp Bulletproof Grass-Fed Ghee
- 20 oz grass-fed ribeye steak (two 10-ounce steaks)
- 1½ tsp garlic powder
- 1½ tsp paprika
- ¾ tsp Himalayan pink salt
- ½ tsp black pepper
- 2 cups asparagus
- Salt and pepper (to taste)
Instructions
- Preheat your sous vide cooker to 129°F.
- In a small bowl, whisk together the coffee grounds, garlic powder, paprika, salt and pepper to make a dry rub.
- Pat the steaks dry and liberally season both sides with the coffee rub. Vacuum seal and add to your preheated cooker. The steak will take between 1-2 hours to cook.
- Remove the steaks and sear them in a hot pan (one at a time) in 1 tablespoon of Ghee each for 1-2 minutes. Let the steaks rest.
- Use the remaining Ghee to sauté the asparagus. Season with salt and pepper.
- Slice the steak and plate alongside the sautéed asparagus for a classy dinner with friendly macros.
Nutritional Information
- Calories: 806
- Fat: 60 g
- Protein: 60 g
- Fiber: 3 g
- Sugar: 3 g
- Carbohydrates: 7 g
- Net Carbs: 4 g
- Sodium: 1024 mg