Perfect Sous Vide Steak

Sous vide is a foolproof method for making sure your steak is cooked perfectly every time.

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ingredients

– 1 raw steaks, your choice of cut – kosher salt – freshly cracked black pepper – 1 tbsp butter or ghee, for searing

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Preheat water bath to your desired temperature using immersion circulator. 125 degrees F for rare, 130 degrees F for medium rare, 135 degrees F for medium, 140 degrees F for well done.

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While the water bath is preheating, season the steaks liberally with kosher salt and black pepper. Add to a vacuum seal bag, keeping them separated if possible, and vacuum seal. Do NOT stack the steaks on top of each other in the bag.

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Cook in preheated water bath for 1-2 hours for lean cuts of steak, 3-4 for fattier cuts of steak.

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When steaks are done, begin preheating a cast iron skillet over high heat on your stove. Make sure your stove vent fan is on high.

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Remove the steaks from the water bath and vacuum seal bag. Pat completely dry with a clean towel or paper towels.

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Add butter or ghee to the skillet when skillet is smoking and you're ready to sear. Sear for 20-30 seconds on each side, until a good char has formed.

Remove to a cutting board and slice. Serve with a compound butter or sauce like chimichurri or creamy horseradish sauce.