How to Sous Vide Steak | Serious Eats

Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. Cooking steak the traditional way, in a cast iron skillet or on the grill, leaves lots of room for error, and an over- or undercooked steak is a big mistake to make when there's a prime-grade dry-aged ribeye on the line. Sous vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. Not only that, because sous vide is such a gentle cooking process, you'll be able to achieve steaks that are more evenly cooked from edge to edge than what you'll find in even the best steakhouses in the world.

FULL STORY: seriouseats.com/2015/06/food-lab-complete-guide…

Our guide to immersion circulators: seriouseats.com/2018/12/best-sous-vide-immersio…
Anova Precision circulator (used here): amzn.to/2ZFYkig

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