‍Sous Vide Cooking

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‍Sous vide (French for ‘under vacuum’) refers to the process of vacuum-sealing food and cooking it in an accurately regulated,  temperature controlled water bath until the food reaches the set temperature throughout.

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‍Sealing the food in sturdy plastic bags retains juices and aroma that otherwise would be lost in the process.

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‍Placing the food in a water bath, with the temperature set at the desired final cooking temperature of the food, prevents overcooking, because the food cannot get hotter than the bath it is in.

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‍Sous Vide Steak

‍I have found this method produces the best and most consistent steak I have ever prepared. You can buy a cheaper cut of steak, like sirloin, and produce a tasty and very tender result that is cooked just right.

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‍The process is straightforward:

• Get a good cut of sirloin (Angus is best)
• Cut the steak into individual portions (6-10 ounces)
• Season the steak with your favorite seasoning or just salt and pepper
• Place the steaks into a sturdy plastic bag and vacuum seal the bag
• Prepare the water bath and set the temperature controller to the desired temperature of the steak (136 degrees F for medium throughout)
• Place the sealed bags in the water bath making sure that they are fully submerged
• Cook long enough for the steak to reach the set temperature throughout. This depends on the thickness of the steak. I cook it longer to make the meat more tender. 
• Remove the steak from the bags and pat dry with a paper towel
• Add one more application of seasoning and sear the steak on all sides using a broiler, oil in a hot pan, or a hot grill. About 2 minutes on each side is enough.
• Serve the steak immediately after the sear.

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‍Guides are available for temperatures and cooking times to achieve desired doneness. For my 2 inch sirloin, I cooked it at 136 degrees F for 5 hours to get a very tender medium steak. If you like medium-rare, the temperature setting would be 132 degrees F.