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Sous Vide Oyster Steak with Homemade Sweet and Spicy Tomato Ketchup


Sous vide method cooking is life changing when it comes to entertaining. I throw the food in the water bath, and don’t have to worry about it overcooking or drying out. I take it out when I’m ready, give a quick sear, and can serve it nice and hot when guests walk in the door. It’s the biggest wow factor with littlest amount of effort.


Get the rest of Adina’s Purim Seuda Menu


For the Steak

1. Set up your sous vide. Fill pot with water. Set temperature to 129 degrees Fahrenheit and time to three hours. Wait for water to reach desired temperature.
2. Place oyster steaks in a good-quality zip-lock bag. Add rosemary, thyme, and garlic.
3. When your sous vide hits the desired temperature (you’ll get notified on your Joule app, or you’ll hear a beep from the Anova), add the bag to the water. Lower bag till it hits the bottom of the pot, and the air is released. Seal zip-lock.
4. When complete, your sous vide should send you with a notification on your phone, or a beep. Remove bag from the pot, and remove steak from the bag. Discard bag and liquid.
5. Pat steak dry. Sprinkle with salt and pepper.
6. Heat up cast iron skillet till very hot. Place steak down and sear on both sides for two to three minutes. Take out and let rest for four to five minutes before slicing.
7. Slice thin with a sharp chef’s knife.
8. Can be served warm or at room temp. Sprinkle with Maldon salt and serve with crostinis on a charcuterie board with side of truffle and homemade sweet and spicy ketchup. More serving ideas available at @the_chefs_wife.

Tips: If you don’t have a sous vide, start at step number four, sear on both sides and leave in pan until thermometer reads 145 degrees Fahrenheit. Let it rest and then continue following directions.

For the Ketchup

This sweet and spicy tomato ketchup is a great condiment for pies, burgers or as a dipping sauce for meats and potato wedges.

1. Heat oil in a medium saucepan over medium heat until shimmering. Add in the onion and cook, stirring occasionally, until soft and translucent, about 15 minutes.
2. Add in the garlic and stir until fragrant, about 30 seconds.
3. Add the remaining ingredients and stir to combine. Add water and bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45–60 minutes.
4. When cooled, place in blender and blend until completely smooth.
5. Pour the ketchup into a fine mesh strainer, and push through until completely smooth.

Notes: Ketchup can be kept for three weeks in the fridge.


Photography by Levi Teitlebaum [LT] – www.ellteephoto.com