How to Make Simplified Sous Vide Steak With A Large Pot

Choose the largest pot available for sous vide cooking.

Fill the pot with as much water as possible without spilling when the steak is added.

Vacuum seal the salted steak and refrigerate for two hours before cooking.

Maintain the water temperature at 63C or 145F for at least one hour.

If the water temperature exceeds 63C, add an ice cube to lower it.

Check the steak temperature; any temperature above 60C or 140F is safe.

Prepare the pepper steak sauce by heating raisins with rum or wine until lukewarm.

Crush black peppercorns into big pieces, not fine powder.

Remove the steak from the vacuum seal, dry it off, and press black pepper onto it.

Heat a skillet until very hot and add oil until it smokes slightly.

Sear the steak for about 1 minute per side, including the edges.

Remove the steak from the skillet and cover to keep warm.

Make the steak sauce by discarding excess oil, then adding raisins, rum, steak juice, and butter to the skillet.

Reduce the sauce and add two parts of whipped cream, cooking until it reduces to one part and thickens.

Slice the steak at an angle to check the texture.

Equipment Needed

Spice Level:

Allergens