She Strengthens

The Ultimate Sous Vide Steak Experience

Unlocking the Perfect Cut

For many, steak is the epitome of culinary excellence. With sous vide cooking, you can achieve unparalleled control over the doneness of your steak, ensuring a consistently perfect dish every time.

Temperature Matters

When it comes to cooking rib eye and other tender steak cuts, I recommend a temperature of 55°C (131°F) for medium rare. However, feel free to experiment with different temperatures to find your ideal level of doneness. Even a slight variation can make a significant difference in the final product.

Customizing to Your Taste

Whether you prefer your steak more or less done, sous vide cooking allows for effortless customization. Try cooking at 60°F (140°F) for medium or 65°C (149°F) for medium well. The results will still be far juicier than traditionally cooked steaks.

Recipe for Perfection

* Servings: 4 * Total Time: 1 hour * *Active Time: 10 minutes

Ingredients:

• 2 (1-inch-thick) boneless rib-eye steaks (about 1 pound each), preferably with fat cap intact
• Salt and freshly ground black pepper
• 1 tablespoon canola or other mild vegetable oil
• 2 tablespoons unsalted butter
• 4 to 6 thyme sprigs
• 1 clove garlic, lightly crushed

Do-Ahead Strategy

To chill and reheat the steak, salt the meat after it comes out of the bag. Then, refrigerate for up to 1 week and reheat in a 55°C (131°F) water bath for 20 minutes before proceeding to the searing step.

Sous Vide Cooking

Preheat your sous vide water bath to 55°C (131°F). Season the steaks with salt and pepper, then place them in a gallon-size freezer-safe ziplock bag and seal using the water displacement method. Cook for 1 hour.

Searing to Perfection

Remove the bag from the water bath and let the steaks rest for 10 minutes. Pat the meat dry with paper towels. Heat a large, heavy sauté pan or cast-iron skillet over medium-high heat. Add the oil and swirl to coat the bottom. Place the meat in the pan and sear until browned, 30 to 60 seconds per side. If the steaks have fat caps, render until crisp and browned, 1 to 2 minutes.

Finishing Touches

Add the butter, thyme, and garlic to the pan. Once the butter has turned brown and stopped sizzling, baste the meat by tilting the pan and scooping up the brown butter. Flip the meat to brown both sides again until the entire surface is a deep, almost mahogany brown, about 30 seconds per side.

The Final Result

Transfer the meat to a platter or tray and wait for at least 2 minutes before slicing to allow the juices to redistribute. Enjoy your perfectly cooked steak!

Pro-Tip

Basting the steak with butter while in the pan is an excellent method for achieving a beautifully uniform sear on the stovetop. Give it a try!