This dish can be prepared sous vide or “normal” in the pan. The steak is quite seasoned because of the spices used. It is not as spicy as the name suggests, but the spices provide a delicious bite. Of course, other herbs can always be added. With this dish I serve caramelized chicory, tomato chutney and / or beans. In addition, homemade chips are very tasty with the steak.

Ingredients (4 persons)

  • 4 steaks (approx. 200-250 g each). For Sous Vide: All steaks equally thick.
  • Coriander seeds
  • Mustard seeds
  • Peppercorns
  • Fennel seed
  • Sea salt
  • Olive oil


Take as much coriander, mustard and fennel seeds as desired. The ratio is about coriander, fennel, mustard: 1: 2: 4.

Meaning: 1 tablespoon of coriander seeds, 2 tablespoons of fennel seeds and 4 tablespoons of mustard seeds. I do the quantity by feeling.

Various spices
fennel seed, mustard seed, coriander seed with salt and pepper.

Put the 3 kinds of herbs in a frying pan, together with some sea salt and the peppercorns and heat until everything is fragrant. Keep stirring / shaking.

Spices are baked before going into the mixer
Spices in the frying pan

When everything is fragrant, put the spices in the food processor and mix everything into a fine mass. It may still be a bit coarse, it does not have to become a powder.

Spices in the Kitchen Aid.
Spices in the Kitchenaid
Mixed spices for the meat
Crushed spices

Rub the meat with this mixture and put the meat away to let the herbs soak in. For the sous vide, this is the time to vacuum the meat. The meat must be individually vacuumed.

Steak massaged with various herbs
Meat seasoned with spices

Sous vide

Make sure the meat is at room temperature before entering the sous vide.

The meat was 2.5 cm thick. The water temperature was 55 ° C. The meat of this thickness should cook in water for 1 hour. This time and temperature ensures that the meat is medium rare.

After an hour, remove the meat from the water and fry it in clarified butter on high heat until brown on both sides. Serve immediately afterwards.

Bake in the pan (Alternative for sous vide)

Let the herbs soak in the meat for about 30-60 minutes. Heat the pan over high heat and fry the meat briefly on both sides, making sure that the meat is not cooked through. Bake the meat for about 3 minutes per side. Wrap the meat in aluminum foil and put it aside for about 5 minutes, so that the meat has time to rest.


Serve the meat with vegetables, tomato chutney and potato chips or chips. A sauce is not necessary as the meat is deliciously seasoned.

Spicy steak sous vide ready to serve
Steak with potato wedges and caramelized chicory

Serve a good glass of red wine with it, such as a Malbec or a Bordeaux.