“I have two Anova sous vide immersion cookers that I have used for the past two years.”
Recommends purchasing the Anova Culinary Sous Vide Precision Cooker.
Why Sous Vide is Superior
Sous vide cooking represents a revolution in precision cooking. By maintaining exact temperatures for extended periods, you achieve results impossible with traditional methods. The controlled environment eliminates guesswork and delivers consistent, restaurant-quality outcomes every time.
Nothing beats a sous vide for cooking a steak. Traditional methods create temperature gradients - well-done edges surrounding a properly cooked center. Sous vide eliminates this problem entirely, cooking your steak to the exact doneness you want from edge to edge. You’ll never overcook an expensive cut again.
Perfect Sous Vide Steak
Yield: 2 servings
Total Time: 2.5 hours
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients
- 2 ribeye or New York strip steaks (1.5 inches thick)
- Kosher salt
- Black pepper
- 2 sprigs fresh thyme
- 2 garlic cloves, smashed
- 2 tablespoons butter
- 1 tablespoon neutral oil for searing
Instructions
- Prep: Season steaks generously with salt and pepper 40 minutes before cooking
- Bag: Place steaks in vacuum-seal bags with thyme and garlic. Seal using water displacement method or vacuum sealer
- Cook: Set sous vide to 130°F for medium-rare. Cook for 1-2 hours
- Rest: Remove steaks and pat completely dry with paper towels
- Sear: Heat cast iron skillet with oil until smoking. Sear steaks 1 minute per side for perfect crust
- Finish: Add butter to pan and baste steaks for 30 seconds
Temperature Guide
- Rare: 125°F
- Medium-rare: 130°F
- Medium: 140°F
- Medium-well: 150°F
The precision control means your steak will be perfectly cooked throughout, with a beautiful sear providing textural contrast. This method transformed how I approach cooking protein - no more guesswork, just consistent perfection.