Sous Vide Basics: Cook steaks in MINUTES not Hours!

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Start with two thick fillet steaks, at least 1 inch thick.

Season the steaks with a good amount of salt, freshly ground black pepper, and garlic powder.

Use a vacuum chamber to seal the steaks in a bag, creating a vacuum.

Set the sous vide temperature to 129°F for medium rare and cook for 2 hours.

After 2 hours, remove the steaks from the bag and place them on a cooling rack or plate with a paper towel to let juices escape.

Pat the steaks dry to ensure they sear properly.

Heat a pan with high temperature oil until hot.

Sear the steaks for 1 minute on each side, ensuring a good sizzle when they hit the pan.

Add more oil if needed and avoid flipping the steaks too often to develop a crust.

Lower the temperature, add crushed garlic, butter, and thyme to the pan.

Baste the steaks with the garlic butter mixture while they finish searing.

Once the crust is developed and you're satisfied, remove the steaks from the pan.

Slice the steaks thickly to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens