Sous Vide Steak
Sous Vide (pronounced soo-veed), is a French term for “under vacuum”. The method involves placing foods in a plastic or glass ‘vacuum’ and cooking them for an extended time at low temperatures. The result is incredibly moist and evenly cooked food.
I purchased an Anova Precision Cooker last year. I have never made better steaks! This tool works as well on chicken, fish, vegetables and eggs. Take some of your stay-at-home days to master this invaluable cooking tool.
Some Sous Vide Cooker Options:
Number of Servings: 2
- Sous Vide Cooker (I like Anova Precision Cooker…be sure to download the App too)
- Large Dutch oven or soup pot
- Vacuum bags
- 2-pound steak such as Ribeye
- Coarse Salt (I like Chef Kent Rathbun Steak & Chop Garlic Salt)
- Freshly ground black pepper
Add water to a large pot, taking into account that the water level will rise once you add the bagged steak.
Secure the sous vide cooker in the pot of water and set it to the final temperature that you want. If using the Anova Precision Cooker, I set mine to 139.5 degrees for a 2-pound steak cooked to medium. Let the water preheat while you prepare the steak.
Season the steak with lots of salt and pepper. I apply Chef Kent Rathbun’s Steak & Chop Garlic Salt liberally.
Place the steak into a vacuum bag and seal it, then put it into the pot of water. Note the maximum water line on the cooker unit.
When sealed completely, the bagged steak should sink.
Cook for an hour.
Remove steak from the vacuum bag and thoroughly dry it.
Preheat your CLEAN BBQ Grill to 500 degrees. Place steak on the hot grill. Remember that your steak is already cooked, so you are finishing it with a sear or char.
Using tongs, cook for about 30 seconds on each side until you achieve your preferred charring. I like to sear the edges too. I find that this really locks in the flavor.
Remove from heat and let the steak rest for about 20 minutes before slicing.