Sous Vide Lamb Steaks with Lemon-Oregano Butter and Feta

By Sprig Originals ✓ · cooked up in Sprig

Boneless lamb leg steaks spend two hours in a 134°F water bath, which turns them evenly rosy and tender edge to edge — no guessing, no grey band. A hard 90-second sear in a hot skillet builds the crust, then a quick lemon-oregano garlic butter goes over the top with crumbled feta and dill. Ten ingredients, mostly hands-off, and it tastes like a Greek taverna grill plate.

Ingredients

• 4 boneless lamb leg steaks, about 1 inch thick (1.5 lb total)
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tsp dried oregano
• 1 tbsp olive oil

• 3 tbsp unsalted butter
• 3 garlic cloves, thinly sliced
• 1 lemon (zest and juice)
• 1/3 cup crumbled feta
• 2 tbsp chopped fresh dill

Instructions

1. Fill a large pot or container with water, clip in your immersion circulator, and set it to 134°F (57°C) for medium-rare lamb. Let it come up to temperature while you season the meat.
2. Pat the lamb steaks dry and season all over with the salt, pepper, and 1 teaspoon of the dried oregano. Slide them into a zip-top freezer bag in a single layer with the olive oil, press out the air, and seal. If you are using the water displacement method, lower the open bag into the water until the air is pushed out, then seal it just above the waterline.
3. Submerge the bag and cook for 2 hours (up to 3 hours is fine with no loss of texture). Clip the bag to the side so the steaks stay fully underwater.
4. Remove the bag and take the steaks out, reserving nothing from the bag. Pat them very dry on both sides with paper towels — this is the single biggest factor in getting a good crust.
5. Heat a cast-iron or heavy stainless skillet over high heat until it just begins to smoke, about 3 minutes. Sear the steaks 60 to 90 seconds per side until deeply browned, then transfer to a board or platter.
6. Lower the heat to medium, add the butter and sliced garlic to the same skillet, and swirl for 45 seconds until the garlic is fragrant and pale gold. Off the heat, stir in the lemon zest, 1 tablespoon lemon juice, and the remaining 1 teaspoon oregano. Spoon over the lamb and scatter with feta and dill.

Chef's tips

Nutrition (per serving, estimated)

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