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You know the cliché where the husband buys his wife a household appliance, and she’s super annoyed about the whole thing?
This happens to me a lot. Not because my place is in the kitchen, but because I’m impossible to shop for, and also, totally geek out over fun kitchen gear.
When he bought me a Sous Vide cooker, I was pretty excited, but it still took me months to actually use it. I was both intimidated and easily distracted.
Sous vide means “under vacuum” in French, and the general idea is that you drop meat into an airtight bag and cook it in temperature controlled bath water. It cooks to perfection, because it hold the meat at the exactly correct temperature of doneness.
Sounds tasty, right?
You can’t mess this up.
You simply set the dial for a specific temperature, and boom, meat cooks to that temperature and that temperature only.
All you need is a Sous Vide cooker and a large pot or container full of water.
I am using the Anova Sous Vide Precision Cooker with Wifi.
First I season the steaks, and I keep it simple.
Salt, pepper, and some fresh rosemary from my garden.
I like marbling in fat, so I got some real pretty ribeyes, and I rub in loads of salt.
And then you put each steak into an airtight bag.
Ideally, you’d use a vacuum sealer. I do not own one of those, so ziplock bags, it is. I buy the highest quality the grocery store has to offer, and they hold up perfectly.
A great tip to get all the air out is to submerge the bag in the pot of water, all the way to the top but not over, and then seal it tight.
Next you set up the Sous Vide cooker.
Mine just hooks onto the side of the pot and plugs in.
I like my steak cooked medium, with loads of pink, so I set the temperature for 129.5 degrees, which is information we got from the internet.
Float the bags in the water, and then walk away.
My steak is going to cook to 129.5 degrees and stay there, no matter how long I leave it in the water.
I put these steaks in at 11am, and then pulled them out around 3pm.
Congratulations, you just expensively just boiled a steak.
But wait! Don’t let the grey, wet turn you off, because the next step is where the good stuff happens, friend.
Which is why you then heat up a cast iron or heavy bottomed skillet with a bit of oil on high heat, and put a real good sear on each side.
This should only take a minute or two.
Then pull the steak off to rest for at least 10 minutes.
While that’s happening, I like to toss some mushrooms and onions in the same cast iron pan to cook up a bit on all the leftover juice and oil.
You cannot beat this.
You can try, but you will fail.
Oh, and in case you are wondering just how perfectly cooked that steak was…
It was perfect.