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How to Get a Great Sear on Sous Vide Steak
Sous vide is the best way to prepare steak, but after it's done in the water bath, it needs to be seared for that classic texture and look. Here are my tips for getting the best sear.
Ingredients
- Paper towels or clean dish towel
- Ghee
Equipment
Instructions
- These instructions are for after you've sous vided your steak. If you want to know how to sous vide steak, read this post.
- If you're able to, preheat your skillet in the oven. I recommend 450 degrees F for at least 20 minutes, up to 45 minutes. Either way, then heat your cast iron skillet over high heat for at least 3-5 minutes, until it’s smoking.
- While the skillet is preheating, remove your steaks from the vacuum seal bag and pat completely dry with paper towels or a clean dish towel.
- Add about two tablespoons of ghee to the hot skillet and spread around the pan.
- Add the steaks and place the grill press on top of them. Cook for no more than 30 seconds on each side. They should be completely browned.
- Remove from the skillet and let sit for a couple minutes before slicing and serving.
Notes
- Preheat your skillet in the oven. This is super easy to do if you’re cooking any sides in the oven. Just pop your skillet in, too! If you’re not cooking sides in there and want to preheat, I recommend 450 degrees F for at least 20 minutes, up to 45 minutes.
- After sous viding, remove the steaks from the bag and pat completely dry with paper towels or a clean dish cloth. Completely. Dry!
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