Apartment living has required some creativity when it comes to cooking foods we’d normally grill. One thing we’ve managed to perfect is cooking a steak. We like ours medium rare, and I use a sous vide precision cooker to achieve the perfect temperature.
Anova has a detailed temperature guide, but we tend to stick to 130°F for two hours no matter the cut of the steak. I like this method particularly because it’s easy to do a ribeye (husband’s preference) and a filet (my preference) at the same time.
Sous vide Steak, medium rare
- September 15, 2020
- 2 hr 30 min
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Ingredients
- 2 steaks of your choosing, I recommend 8 oz filet mignon
- 2 tsp of minced garlic
- black pepper and himalayan sea salt
- dried or fresh rosemary
- 1 tbsp avocado or grapeseed oil
Directions
- Step 1
- Using a large stock pot, fill the pot with water between the precision cooker’s minimum and maximum line. Place a pot holder under the pot (to protect your counter from the heat) and attach the precision cooker to the side of the pot.
- Step 2
- Set the precision cooker to 130°F and let the water come to temperature.
- Step 3
- While the water is heating up, prep the steaks by patting them dry and liberally covering all sides with salt and pepper.
- Step 4
- Prep plastic zip lock bags for cooking by adding 1 tsp of garlic to each bag and sealing. Then spread the garlic around the inside of the bag to coat the bag.
- Step 5
- Add the fresh rosemary in the bag or shake the dry rosemary on the steak.
- Step 6
- Place the steaks in the zip lock bags and press out all the air. This is important for the cooking process. You can also fill up a large bowl of warm water and almost submerge the bag with the steak, zipping as you go, to force the air out of the bag.
- Step 7
- Once the water has come to temperature, add the bags to the water and attach to the top of the pot with clothespins.
- Step 8
- Set the timer for 2 hours.
- Step 9
- When you have approximately 20 minutes left on the timer, prepare a large cast iron skillet with the high temperature oil (don’t use olive oil – it will burn). Preheat your oven with the skillet in it to 425°F.
- Step 10
- Once the steaks are done in the sous vide, remove from the bags and place on a paper towel to absorb the liquid. Act quickly, as you don’t want to lose too much of the heat.
- Step 11
- Remove the preheated cast iron from the oven and place on burner of medium-high heat. Add the steaks for approximately 1-2 minutes until the steak releases easily to flip. You should have nice sear on the first side when you flip. Once you sear on both sides, remove to a plate to rest for a few moments before enjoying! Serve with potatoes and fresh veggie for a complete meal.
