Fattier steaks also have natural insulation, which means they'll take slightly longer to reach the correct internal temperature. Attach a sous vide precision cooker to the pot and set the temperature to 130 degrees F (54 degrees C). Select your desired temperature and set the cooker. Cover the pot back with foil and let sit for 12 hours. Reddit, Inc. © 2023. To sear on the grill, preheat it to 450°F (230°C). This sous vide steak recipe uses a simple seasoning of salt and pepper, which allows the natural flavors of the beef to shine. And recipes – such as today’s Sous Vide Grill-Seared Chuck Steak – also come out moist and very tender. Photo by Alex Lau, Food Styling by Anna Billingskog, how to cook anything sous vide with step-by-step photos here. Do Ahead: Steak can be cooked in water bath 4 days ahead. Let air-dry a few minutes. Step 5 Flip steak and add reserved seasonings to skillet, scattering around steak. When the oil is shimmering, add the steak and sear until well-browned, about 30 seconds per side. This is what dreams are made of. Disclosure: This post may contain affiliate links. Heat a cast iron skillet over medium-high heat. Next, place your sous vide into the water bath. In this recipe, we will walk you through everything you need to know to make the best steak of your life. Meanwhile, spices rubbed on the surface of the meat have a tendency to get rinsed off by any juices that are being expressed. Lean Cuts of Meat. (We used this Food Saver Vacuum Sealer. Set the Anova Sous Vide Precision Cooker to 130ºF (54.4ºC). ** Nutrient information is not available for all ingredients. Remove the steak from the bag, and place it on a paper towel–lined plate. The Serious Eats Team. If want your food to look like it is Michelin star quality, you are going to have to get a rich sear on it. Sous vide is perfect for steak and there's nothing like sous vide filet mignon! Take these two tenderloin steaks, for example. For steaks one inch thick or less, initial cooking time can be shortened to 40 minutes. It's not doing any favors for the quality of your steak. Immediately place the skirt steak that you've patted dry into the pan. Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations! It’s a cooking method used to cook a thick steak at a precise temperature in vacuum-sealed bags or pouches. Immerse the bag with steaks into the water bath and cook for 2 hours. Please read my disclosure policy. Q: Should I put olive oil or butter in the bag? I happen to like this flavor (and it's typical of a steakhouse experience). Today’s easy and delicious Sous Vide Grill-Seared Chuck Steak recipe just might convince you to try cooking sous vide-style! Sometimes referred to as a tenderloin steak, there are few cuts that melt in your mouth quite like this. Your email address will not be published. And if you've got an Anova Precision Cooker, you can even control it directly from the app via Bluetooth. You will still cook your steak for one hour at your desired setting. Photos are exemplary of product advertised. They’ve both been cooked to 130ºF (medium-rare), but they look strikingly different. Been given 2.5kgs of the stuff. Medium-Rare Sous Vide Filet Mignon. Even at low temperature, there are things going on. Let the skillet get very hot (just when the oil or butter starts to smoke). Place steak and rosemary into vacuum sealed bag or heavy duty freezer bag, and remove air and seal bag. Place roast on its side and cut in half so that each half has a string holding it together. Set the sous vide about 5 degrees lower than you want the internal temperature to be because once the cooking time is over, you sear or grill the steak for a nice and crispy outside. Please read our disclosure policy. Hi Don…no…we haven’t heard about that issue before, but we appreciate the suggestion. Transfer steak to a cutting board and let rest for 5 minutes. You can download the Anova Precision Cooker App (it's free) to grab all this information right off your phone or tablet for while you're cooking. Thank you for your detailed instructions, it helped so much! There's a trick to re-crisping the steak and making sure it's nice and hot when you serve it: When ready to serve, reheat any fat and juices left in the pan until they're sizzling, then pour them over the steak. Set the sous vide to 130ºF and let the water come to temperature. Place steak into the sous vide and let it sous vide for at LEAST 2 hours. I try to get steaks that are at least an inch and a half thick, if not a full two inches. Strain if necessary and place in a gravy boat. If you prefer a different doneness, here is a guideline for temperature settings on your immersion circulator. Just take the food directly from the fridge, repackage it (unless you know the bag is sous vide safe) and let the sous vide work its magic. Each steak should be placed in its own bag, so if you’re cooking 4 steaks, use 4 bags. Some of the most popular foods to cook using the sous vide technique are steaks. 4 Comments Sous vide steak is an absolute game changer. (The steak may appear slightly gray when you first cut into it but will turn bright pink when exposed to air.). By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. Cook a perfect steak indoors with sous vide cooking method. Wet meat will NOT brown. Perhaps more importantly, deep-frying has a relatively low maximum temperature that is defined by the oil's smoke point—generally around 450°F (232°C) or so. Q: Can I add aromatics, like herbs or alliums, to the sous vide bag? Preheat the water bath with your sous vide machine to the temperature you want your steak cooked. By. Throw these grilled carrots on the grill and serve them alongside any of your favorite BBQ dishes. If not, please use the displacement method. This helps our business thrive & continue providing free recipes. Asian Marinated Flank Steak - This is one of our favorite (if not our favorite) recipes on this website, and a must try for anyone. The second phase is searing the meat to develop color, flavor, and textural contrast on its surface, and to help render and soften its fat. 28 Sous Vide Recipes for Perfectly Cooked Meals, Every Time. (There is a small, millimeter-thick browned edge that results from searing the steak to finish.) Check out our Guide to Sous Vide where we’re sharing everything we know about precision cooking! No poking with a thermometer, no cutting and peeking, no jabbing with your finger—just perfect results every single time. Sous vide means ‘under vacuum’ in French, and it refers to a cooking method by which foods are vacuum-sealed in a bag that is then suspended in a water bath, at a very specific temperature. Picture a jelly roll with a string around each end about a third of the way in from each end. When ready to cook, crack open the cooler, un-bag the steaks, and grill them to give them surface texture and flavor. Learn how to share. Awesome! Now it’s time to sear the steak for that amazing texture. What about deep-frying the steak instead of searing after cooking sous vide? Sear the steaks on either grill or pan by brushing with oil and searing for a few minutes on each side to get a slight crust on the outside. salt and freshly ground black pepper to taste. New York Strip with Homemade Chimichurri - Chimichurri is a herbaceous, garlicky and vinegary sauce that enhances the flavor of steak brilliantly. Sous vide is used in many high-end restaurants to ensure every steak served is juicy, tender, and perfectly cooked. Sure can! 3. Next, take a zip-lock bag, add rosemary, thyme and garlic with meat in between these ingredients. Next, place 1 tablespoon of butter on top of each steak and a sprig of herb. Thanks to your immersion circulator, you are guaranteed a perfect medium-rare with minimal effort on your part. I've seen recipes that recommend adding fat to the bag, though none that offer plausible reasons for doing so. I have seen some comments that sous vide fresh garlic can get a metallic taste so they recommend powdered garlic. Restaurants have used sous vide for years. In most cases, the difference is imperceptible. Without the strings to hold it in a round barrel shape, it would fold open. Our recommendation is to set the sous to vide to 130ºF because after searing for 1 minute on each side, the internal temperature will be about 140ºF which is medium-rare. Oil in a skillet or a steak on a grill, on the other hand, can achieve temperatures a couple hundred degrees higher than this, allowing your steak to char rather than simply brown. Finally, sous vide offers results that are not attainable by traditional methods. Δdocument.getElementById( "ak_js_3" ).setAttribute( "value", ( new Date() ).getTime() ); gform.initializeOnLoaded( function() {gformInitSpinner( 6, 'https://fitfoodiefinds.com/wp-content/plugins/gravityforms/images/spinner.svg', true );jQuery('#gform_ajax_frame_6').on('load',function(){var contents = jQuery(this).contents().find('*').html();var is_postback = contents.indexOf('GF_AJAX_POSTBACK') >= 0;if(!is_postback){return;}var form_content = jQuery(this).contents().find('#gform_wrapper_6');var is_confirmation = jQuery(this).contents().find('#gform_confirmation_wrapper_6').length > 0;var is_redirect = contents.indexOf('gformRedirect(){') >= 0;var is_form = form_content.length > 0 && ! seems delicius, thank you, i will test it. I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. Put it in the fridge for 15 to 20 . Set the Anova Sous Vide Precision Cooker to 130ºF (54.4ºC). You can still cook a high-quality, delicious steak from other cuts like flank, skirt, sirloin, hanger and more. Q: What's the best torch for searing steak? Great recipe and rundown. Learn how your comment data is processed. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Place a trivet under the pot so the heat doesn’t damage your counter top. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. We love to use a cast iron skillet to sear our steaks. Reddit and its partners use cookies and similar technologies to provide you with a better experience. Word of warning: Never chill and reheat any food that has been cooked or held at a temperature lower than 130°F. Place steak on the preheated grill. Partially close the sealer, leaving a few inches open. Whether it's a slab of steak, perfectly tender lobster, or even some homemade vanilla extract, an immersion circulator will give you great results. Porterhouse and T-bone steaks contain a large section of strip and a smaller section of tenderloin. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking. Thank you for sharing this recipe, I will try it. The time below is for the strip, ribeye, T-Bone, and butcher’s cuts. Please leave a review and rating letting us know how you liked this recipe! Preheat an outdoor grill to medium-high heat and lightly oil the grate. Is it a rolled roast that’s thick? Seal the bag, either by using a vacuum sealer or, if you're using a zipper-lock bag, with the displacement method. Repeat the torching process with each flip. Personally, I like to optimize cooking time and temperature for the strip. Here, I've collected juices expelled by three nearly identical steaks cooked to different temperatures: The one cooked to 160°F (well-done) lost more than 10 times as much juice as the 120°F rare steak. To avoid this texture, it's best to season and bag a steak immediately before cooking, or after cooking sous vide and before searing. In a skillet, add some butter. © 2023 Condé Nast. Place in a medium zipper lock or vacuum seal bag. In a pot, take water and warm it to 135 degrees Fahrenheit. With a sous vide steak, your meat is evenly cooked from edge to edge. I suggest using either an Iwatani trigger head on a butane canister (the inexpensive option) or a Searzall attachment rigged to a Bernzomatic trigger-start torch head on a propane cylinder. But basically, we marinated a boneless chuck roast steak, cooked it sous vide-style, then seared it on the grill before serving it with a fantastic gravy. Editor's note: The timing and temperature charts in this guide, as well as all the FAQs and basic instructions, are part of our brand-new partnership with Anova, the makers of our favorite sous vide circulator, the Anova Precision Cooker. Season steak lightly with salt or a seasoning of your choice. Make sure to serve the steaks immediately after crisping, with coarse sea salt, such as Maldon, on the side. Add gravy color, salt and pepper and whisk. Although this is our favorite time and temperature, we recommend you explore different combinations to find your personal favorite. The results are obvious. Submerge the bag in the preheated water. June 2015 Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. Season steak generously with salt & pepper. I often seal seasoned, ready-to-cook steaks in sous vide bags and stack them in the freezer. Place the bag in the water bath and set the timer for 2 hours. With traditional cooking methods, there is a very short window of time during which your meat is perfectly cooked. You can technically cook as many steaks at once as you’d like. With traditional methods, your schedule is at the mercy of the steak. Today I’m going to share a delicious recipe for tender, juicy perfectly cooked Sous Vide Grill-Seared Chuck Steak. A less tough cut of steak won’t require as long of a cooking time, but the premise behind sous vide is the same. Looking for advice, Scan this QR code to download the app now. Nothing to be sorry about Susan. When the timer goes off, remove the bag from the water bath. Think about it – you can set your sous vide in the morning before you head off to work for the day. Alternatively, transfer the steak to the cooler side of the grill, using a set of long tongs, and let it cook there until the flames subside. We’ve tried lots of different options and you can use what you have. In the sous vide bags, add shallots, garlic, and herb. Transform a tough cut of beef into super tender, perfectly cooked steak - thanks to sous vide! Fill a large pot with water and place the thermometer in it. You would also use a chuck roast to make pot roast. When olive oil is fragrant, place the steak in the pan and sear for 1 minute per side. Temperature can have a major impact on the juiciness and texture of a steak. Note that if you are adding a marinade in the bag, please make sure your vacuum sealer is capable of sealing liquids. Don’t forget to tag your posts on social media with the hashtag, we’d love to see what you’re up to! This resting period is to allow time for the temperature gradient within the steak to even out. (I was able to fit both steaks into one, gallon zip lock bag but two is fine). If this recipe is inappropriate or has problems, please flag it for review. Great technique. This temperature will give you a tender, perfectly medium-rare steak (adjust 5° either way if you like your meat more or less well done). Always cook my Beef Steaks and Lamb Chops at 118 or 120 F. Make sure when you remove them from the Sous Vide cooking pouch, that you use paper towels to dry the outsides of your meat. Notify me of followup comments via e-mail. With traditional high-heat cooking methods, hitting that perfect medium-rare sweet spot is about as tough as bull's-eye-ing a womp rat in a T-16. Cook both sides, and once done, transfer to a plate and serve. In fact, frozen steak cooks better and evenly. Once defrosted, pat steaks dry with a paper towel and season both side with course sea salt and pepper or Omaha Steaks seasoning. For an easy cookout, cook your steaks sous vide, then transfer the water and the steaks to a beer cooler and seal it shut to take with you to the grill. Enzymes are breaking down proteins. Heat a large cast-iron skillet over high until very hot. Cooking steak the traditional way, in a cast iron . Generously season the steak with salt and pepper. To figure out exactly what happens when you cook steak sous vide for extended periods, I cooked identical steaks at 130°F (54°C) for periods ranging from one hour all the way up to 48 hours. Cook, turning every minute or so until well seared all over, 3 to 4 minutes total. The meat comes out beautifully tender when cooked this way. Omaha Steaks T-Bone Steaks 2 Pieces 18 oz Per Piece, Omaha Steaks Butcher's Cut Filet Mignons 8 Pieces 5 oz Per Piece. Sous vide steak is truly the best way to cook steak because you can set your sous vide water bath to an exact temperature to make sure the entire steak is perfectly cooked (not just the center!). Transfer the cooked steak to a cutting board or serving platter and serve immediately. Alternatively sear the beef on a grill or using a searing torch. Either method works for steak. The sous vide technique is great for parties since you can cook the steak to the ideal internal temperature (way) ahead of time and quickly sear it before serving. Wait until your pan is really hot, then add oil or butter. Sous Vide Machine – This one is obvious. Additionally, with the well-done steak, you can see a distinct layer of rendered fat floating on top of the juices. Similarly, flavors extracted from aromatics end up diluted. The steak on the right has contracted and lost some of its moisture. The steak cooked using the traditional method is medium-rare in the center, but has a thick, overcooked band around the edges. Also, cooking them at a temperature of 131F is the sweet spot for that beautiful edge-to-edge medium rare. Sous vide is a French phrase, literally meaning “under vacuum”. Set the cooking grate in place, cover the grill, and allow it to preheat for five minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. At this point you want to determine the best searing method. Apparently you did not have this problem? For a medium-rare steak, set the water bath to 130ºF. Add butter, garlic cloves and your choice of fresh herbs, if desired. Here you’ll find delicious HEALTHY recipes, inspirational travel, and lifestyle, all served with a side of cheeky banter. Step 1. Sear the steaks for 30-60 seconds per side, until browned. I recommend cooking steak in the rare-to-medium range, so that you minimize juice loss while also keeping those fats inside the steak where they belong, adding flavor and juiciness to each bite. If you're anything like me, you like to keep deep-frying to a minimum at home for that reason. Immediately after flipping the steak, start torching the first side, working in slow, even strokes back and forth across its entire surface, until it's pale brown with a few darker, singed spots. The steak on the left has been cooked using the Anova Precision Cooker and then quickly seared before serving. ( ; Thanks Annette – glad you enjoyed the recipe! Step 2. Of course, this information should prove useful to anyone who owns a functional sous vide device, or even someone hacking it with a home rig or a plain old beer cooler. You marinated thick, tough, dense chuck for only 90 minutes! If desired, add aromatics, like whole thyme and rosemary sprigs with the leaves still attached, sliced shallots, or crushed whole garlic cloves. Sorry, but I don’t understand. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved. Repeat the same method as mentioned in the non-sous vide machine method. Chef Tip: Our vacuum-sealed packaging is SAFE for sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. The timings here are all given for steaks one and a half to two inches thick. Submit your question or comment below. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. However, if you let your steak sit for longer than 4 hours, the tendons will begin to break down and it will no longer have that fabulous chew you crave with steak. Very thin steaks will tend to overcook before they can finish developing a nice crust, even over the hottest fire you can build. © 2023, OmahaSteaks.com, Inc. All rights reserved. Since both sides must be cooked together, it's better to select a temperature and time based on the side you like to eat better. If, for some reason, you do choose to sear with a torch alone, a Searzall unit will improve combustion efficiency and completely eliminate those odors. pepper. I have tested many Sous Vide recipes that we never got posted because I didn’t feel that they were worthy, but this chuck recipe was tender and delicious so we posted it on our site. Has anyone cooked Spider Steak sous vide? Yes, you can. Step 2: Season the Steak. I've never made such an amazing steak at home! Recipe by Chef John Updated on June 1, 2023 12 Prep Time: 10 mins Cook Time: 2 hrs 45 mins Total Time: 2 hrs 55 mins Servings: 2 Jump to Nutrition Facts Ingredients 2 (12 ounce) New York strip steaks salt and freshly ground black pepper to taste 2 teaspoons vegetable oil, divided 2 tablespoons cold butter, divided I've found that if I want spice flavor, it's better to rub the spices into the meat after the sous vide cooking phase and before the final searing phase. Q: Can I cook a steak straight from the freezer? Next Level Sous Vide –Looking to take your sous vide skills to the next level? Heat the oil in a medium cast iron skillet over high heat. When butter melts take a spoon and spoon butter over the top of the steak throughout the 2 minutes it is in the pan! This process ensures the food is airtight and properly sealed, and prevents the bag from floating which can result in uneven cooking. Season steak with salt and pepper. Seal the bag and place it in boiling water for the required time. For our massive King Cut steaks, cook with the immersion circulator for three hours. Generously season the steak with salt and pepper. The time you need to cook a steak in sous vide depends upon the level of doneness you want and the cut you choose. Or heat a cast iron skillet to high. That's right: Sous vide cooking allows you to cook better than the best steakhouse. This cooking technique utilizes a temperature-controlled water bath to cook the food slowly and evenly. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates five to six times. If you cut it through the middle, each piece will be held together with a string around it. 16, 2023. My cooking credentials are strong, however I will be the first to admit, Sous Vide is somewhat new to me. Join the discussion, improve the community! Thank you for this article. Thanks for great results once again Jason! You can also grill your steaks once they are cooked. Due to water pressure, the air in the bag will release. And, a tough cut of beef like chuck benefits from a longer cooking time to get tender. Rub steak on all sides with garlic powder, onion powder, 1 tsp. Preheat your sous vide precision cooker to the desired final temperature according to the chart above. [Pro Tip: never create a thick ‘gravy’ when serving meat slices the way you did: You want to be able to ladle it over the meat and have the juices penetrate – not just sit on top the overcooked meat like you did. Read More. Take a look at these slices of steak I've cut off and torn: As you can see, the steak cooked for just one hour stretches and pulls when you tear it. Your daily values may be higher or lower depending on your calorie needs. Keep stirring continuously to maintain water temperature. Want to make steak with a sous vide cooker or without it? Everything on a bed of tender butter lettuce makes a perfect and delicious salad. *We cooked our Sous Vide Grill-Seared Chuck Steak overnight, only because we planned to take the photographs you see here the following morning when the natural light in our kitchen is best. It is the perfect side dish to any meal! If you choose T-Bone, ribeye, strip, or butcher’s cut, heat these at the following temperatures: Want the best ways to store leftovers? When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place the sealed bag in the boiling water. For me, this charring and the intense flavor it brings are among the hallmarks of a great steak experience. Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Place opened bag in water and slowly immerse. Even worse – you then threw out the marinade when instead, you should have heated it with the juices from the bag to create an Au Jus. The food cooks – but never over cooks past the set temperature. Remove the bag from the water bath and take out steaks. If you don’t dry them off, you will not be ab;e to brown each side in 30 to 60 seconds, and you may overcook (and dry-out) your meat. Want to learn more about sous vide cooking? Whether you like a super juicy and rare steak, medium, or well-done steak, the sous vide machine provides precise temperature control. Then, when you return home hours later, you’ll have perfectly cooked steak that just needs a quick sear on the grill or in a hot skillet. I've included two separate charts to cover different categories of steak cuts. Simply select a temperature based on your desired doneness, then determine the length of the cook based on the thickness of the protein. Follow these instructions to use a sous vide machine on your honey: Set the sous vide machine to 110 degrees Fahrenheit. If you are in the market for a vacuum sealer, I'd recommend the Anova sealer. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Place the steak in a sealable bag. Restaurants have used sous vide for years. This process ensures that the inside of the steak is cooked to your exact doneness to deliver restaurant-quality results every time. Q: What are the downsides to cooking steak sous vide versus using a more traditional method? Both will come out medium-rare. I like to add thyme or rosemary sprigs, along with sliced shallots or garlic cloves, to the bags with my steaks during cooking. nd cook for medium doneness. This step is optional since the meat is fully cooked and is more for appearance than anything. Remove the air from all of the bags and tightly seal them. If you were ever wondering how a professional kitchen could serve numerous, complicated and gourmet dishes quickly and perfectly – chances are they are using sous vide cooking. First, the obvious: It requires you to have a large vessel filled with hot oil for the frying. Adding a Searzall unit will not only ensure that the flame stays lit, but will also diffuse the flame, allowing you to get a more even sear. Our personal favorite is cooking 1" steak at 55C/131F for 1 ½ hours. Traditionally cooked steaks need to rest; that is, they need to be placed aside for five to 10 minutes before they're cut and served. If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. I made stroganoff out of this meat and it was TO DIE FOR! Required fields are marked *. Sear each side for 45 seconds or one minute. The steak is already perfectly cooked; this step is to get some color and texture on the exterior. Some folks find this texture off-putting, though I personally don't mind it. The steak won’t over cook because it never gets hotter than 140 degrees F in the sous vide. You just need to make sure that when the steak is submerged in the water, it is completely covered. This post may contain affiliate links for products I use regularly and highly recommend. See the section on timing above for more details. Rub the steak with oil and season with salt and ground black pepper. Lodge offers the best quality and price, which is why it is our favorite cast iron brand. We can make this kind of steak using a sous vide cooker or, as you’ll see in today’s post, without one, using a ziplock bag and pot method. If you've got a high-output torch, now is the time to break it out to add some steakhouse-quality char. His love of cooking began very early on and to this day, he gets great satisfaction when someone enjoys the food that he serves. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills. Prep and Season the Steak. Δdocument.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. For the best results, I strongly suggest following the temperature and timing charts below. Set the immersion cooker temperature 5-10 degrees below your desired doneness and sous vide for a minimum of one hour and up to 3 hours depending on the size and quantity of the steaks. Add oil and cook all 4 sides of steak until a nice crust forms, 1–2 minutes total (it happens fast, so don’t walk away). We swear by using a meat thermometer when cooking any cut of meat. Slice steak against the grain, if desired, and season with salt and pepper. Sous vide steak temp. Let the steak rest for 5 minutes before eating. take a zip-lock bag, add rosemary, thyme and garlic with meat in between these ingredients. Remove steak from bag and pat dry with paper towels. Dip the sealed bag in water. The 137 crew thinks they have a magic number. It's still tender, but it tastes like a steak.
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