Sous Vide Steak
This is the way to achieve prime steakhouse results: perfectly done, edge to edge, with melt-in-your-mouth flavor and tenderness.
Preparation Method
- Preheat the oven on the Steam Mode at 130°F with a rack set on position 2.
- Generously season the steaks with salt and pepper.
- Place each steak inside its own vacuum-sealed or sous vide capable zip-top bag, along with the remaining ingredients evenly divided. Vacuum seal the bags.
- Place the steaks on the wire rack and steam for 2 hours and 30 minutes.
- Cut open bags and remove the steaks. Discard the herbs and garlic. Gently pat the steaks dry with a paper towel.
- Season with salt and pepper and sear for 30-45 seconds per side in a cast iron pan with a small amount of oil.
How do you like your steak done?
When cooking sous vide, we recommend meat temperatures of 130° for rare, 137° for medium rare, and 142° for medium.