Sous Vide SteakCooking sous vide is so easy it feel like cheating but the results are phenomenal... Every. Single. Time. Here we used an Anova brand precision cooker, a tall food safe pot and a food safe resealable bag. INGREDIENTS: NY strip steak (1-2" thick) 1 tsp. Gusto's Beef & Steak Seasoning per piece High heat cooking oil |
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DIRECTIONS:
In a tall pot, fill with water just above the "minimum" water line. Place the bottom of the precision cooker in the pot and set/preheat to 140°F (for medium or 130°F for medium-rare). Sprinkle steak with the beef seasoning. Place seasoned steak in the food safe bag and seal tightly so that no air or water can get in. Allow steak to rest at room temperature while the water is heating. When the precision cooker is at temperature, place the bagged steak in the water and clip to the side of the pot with a clothespin or similar. Cook for one hour.
Here's the cool part - if for whatever reason you're not ready to eat the steak after the initial cooking time, the precision cooker will not only keep your steak at the correct temperature but it will not overcook that steak. You can leave it in the heated water for a few hours if you need to! On another note, when you take the meat out of the cooking bag, it will look gray. If your meat was in-date to begin with, don't fret about the color. You can just make a nice quick sear to get that steak looking like it just came from a 5-star restaurant.
When you are ready to eat, carefully pull the cooked steak out of the water & then the bag. Heat a small amount of oil over high heat in a heavy-bottomed frying pan (preferably cast iron) and sear the steak for about 30 seconds each on all sides. This last step is not necessary but since we also eat with our eyes, your guests may appreciate not receiving "gray-looking" meat.
And that's it. Nothing to it!
In a tall pot, fill with water just above the "minimum" water line. Place the bottom of the precision cooker in the pot and set/preheat to 140°F (for medium or 130°F for medium-rare). Sprinkle steak with the beef seasoning. Place seasoned steak in the food safe bag and seal tightly so that no air or water can get in. Allow steak to rest at room temperature while the water is heating. When the precision cooker is at temperature, place the bagged steak in the water and clip to the side of the pot with a clothespin or similar. Cook for one hour.
Here's the cool part - if for whatever reason you're not ready to eat the steak after the initial cooking time, the precision cooker will not only keep your steak at the correct temperature but it will not overcook that steak. You can leave it in the heated water for a few hours if you need to! On another note, when you take the meat out of the cooking bag, it will look gray. If your meat was in-date to begin with, don't fret about the color. You can just make a nice quick sear to get that steak looking like it just came from a 5-star restaurant.
When you are ready to eat, carefully pull the cooked steak out of the water & then the bag. Heat a small amount of oil over high heat in a heavy-bottomed frying pan (preferably cast iron) and sear the steak for about 30 seconds each on all sides. This last step is not necessary but since we also eat with our eyes, your guests may appreciate not receiving "gray-looking" meat.
And that's it. Nothing to it!
