Yield: 1 steak
- 12 oz. Steak, 1.5" thick
- I cut an Eye of Round beef roast into steaks. That allowed learning with a cheaper cut of steak. Wait for the expensive cuts until you've learned the technique.
- Garlic powder
You'll see in the photos that I did some steaks with other seasonings. Use your imagination and be creative.
- Season both sides of the steak liberally with salt, pepper, garlic powder, and thyme.
- Vacuum seal the steak in a plastic bag.
- Alternatively, you can use a Ziploc bag with the air removed. To do that, place the steak in the bag, zip most of the way, and then dip the big in a cold tub of water. The water will push out all the remaining air. Then you can finish zipping it up.
- If prepping the steaks in advance, refrigerate until ready to cook.
- You can freeze the steak, too. In that case, just thaw it in the refrigerator before continuing.
- Use a sous vide cooking to heat the water to 128°F.
- Suspend the bagged steak in the warm water. You want water to flow around and beneath it, so don't let it touch the sides or bottom. I use a wooden spoon or kabob skewer across the top of the container to suspend the steak.
- Cook for 90 minutes.
- Remove from the water. Open the bag and pat the steak dry on both sides.
- It's ok if it looks grey at this point. Don't worry!
- In a cast iron skillet over high heat (seriously, get it really hot!) with a bit of oil, sear the sides of the steak. About 20-30 seconds per side. Use tongs to flip, and be sure to get the edge, too.
- Slice and serve.