Sous Vide Steak

• A 1 inch thick steak will take approximately 1 hour to cook.
• Use the juice from the vacuum pouch to make a simple sauce to accompany the steak.

Ingredients

• Steak
• Salt
• Black pepper
• 1 tablespoon olive oil
• Fresh herbs

Method

• Set your sous vide water bath to the desired temperature using the chart below with 60 minutes cooking time per 1 inch steak thickness.

Cooking Temperatures

Rare	122°F	(50°C)
Medium rare	131°F	(55°C)
Medium	140°F	(60°C)
Medium well	150°F	(65.5°C)
Well done	158°F	(70°C)

 

• Season your steak on all sides with salt and black pepper.
• Place the steak inside a vacuum pouch and add fresh herbs.
• Seal the vacuum pouch and submerge completely in the water bath and cook for the desired time.

To Serve

• Once the steak is cooked, remove from the vacuum pouch and pat dry with paper towels to remove any excess liquid.
• Heat olive oil in skillet over a high heat. Add the steak and sear on both sides for 30 seconds. Alternatively use a blow torch to create the same effect.