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US Prime Striploin

US Prime Striploin

Weight: 350g- 450g

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Chef Olivier Elzer was one of the chefs in Hong Kong who first used sous vide cooking in his meat dishes to the exact level of doneness desired, keeping stability and superb quality of his creations in his Michelin restaurants Pierre MO, Joel Robuchon HK, Seasons by Olivier E, and presently L’envol StRegis HK. Once the secret of the Michelin starred chef, Chef Olivier is now preparing Sous Vide food in O’Chef Lab readily cooked for your home dishes.  

'Sous Vide’ in French means ‘under vacuum’, refers to the process of vacuum-sealing food in a retort bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. 

With O’Chef Lab Sous Vide series of meats – chicken breast, chicken legs,pork racks, beef ribs, beef tenderloin, challandais duck breast…don’t be surprised if your family and friends are surprised with the perfect steak /proteins you serve in your home dinner.

Reheat Instruction

1. Place the striploin into the fridge(0-4°C) overnight before proceeding.

2.Insert the Sous Vide cooker into the water container with 50°C temperature 


3. When the water reaches the desired temperature, place the vacuum baginto the water bath and set the time for 30 minutes. If you don't have the SousVide cooker, boil the water and turn to mid low heat, put the striploin with the bag inside and boil for 30 minutes.

4. Heat the pan until hot and then turn to mid low temperature,add butter;when foaming, carefully add striploin and put the butter and herbs upon,cook 45 seconds per side or until nicely browned.

5. Transfer the striploin to a cutting board and add a little salt sand pepper on it.

6. Rest for a minute and then slice the striploin , Chef Olivier Elzer recommends to taste with the O'Chef Lab garlic herbs butter together

*Store in freezer(-18°C)  could be kept for 3 months

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