Steak, Sous Vide

Prepare your bag(s).

Season the steak(s) generously with salt and pepper. If using aromatics, like thyme or rosemary sprigs, add a few to the bag now, distributing them evenly on both sides of the steak.

Seal the bag(s). At this point, you can refrigerate or freeze your steak for later if desired.

Set your immersion circulator to the temperature indicated below for how you like your steak.

When it is ready, gently lower the bag(s) into the water bath and cook the length of time indicated below. If your steak is frozen, use the longer cooking time.

Remove the steak(s) from the bag(s) and place on a paper towel–lined plate. Pat dry on both sides. (If you need to finish up side dishes before searing the steak, leave it in the bag until they are done.)

Add one tablespoon of oil to a heavy cast iron skillet set over medium high heat.

For best results, do not crowd the pan and cook steaks in batches if needed.

Once hot, lay the steak in the skillet, using your fingers or a set of tongs.

Add a tablespoon or two of butter and sear the steak on each side, just long enough to get it browned nicely.

Move to a plate to serve.

Temperature/times:

Very rare to rare 120°F to 128°F 1-3 hours
Medium-rare 129°F to 134°F 2-3 hours (This makes great ribeyes.)
Medium 135°F to 144°F 2-3 hours
Medium-well 145°F to 155°F 1-3 hours
Well-done 156°F 1-3 hours (You may as well skip sous vide and just pan cook it.)