WOW! I can’t believe it’s been one year to the day since I’ve blogged here. Life. Tonight I decided I’d like a traditional steakhouse meal of Ribeye, mashed potatoes, and green beans (unfortunately I am out of asparagus). I picked up a really nice ribeye the other day, from Carolina Fish Market, who have recently started stocking Meats by Linz. The best way to cook a steak? Sous vide, of course. It gives you the perfect cook – every time – from edge to edge. Also, you can just drop it in it’s little bath and leave it alone for a while. You can learn more about sous vide cooking on the Sansaire site.

Let’s get started.

I like my steak rare, so I set my Sansaire to warm the water bath to 122 deg. F. (Depending on how you like your steak done, you can refer to the Sansaire guide for cooking steak.) While waiting for the water to heat up, I seasoned my steak. I’m a big fan of lots of freshly ground black pepper, as it makes a very nice crust when you sear it. I used ground black pepper, pink Himalayan salt, and a shot of Hudson Bay Beef Spice from Savory Spices – my favorite spice store.

After seasoning, it needs to go into a waterproof bag with the air removed. I used my Food Saver machine, but you can also use a Zip-lock bag if you don’t have a sealer. Before sealing, I added about two tablespoons of garlic-infused olive oil. Sealed it up and it was ready for the bath.

I dropped it into the 122 deg. F water and let it go for 90 minutes. Because the Sansaire keeps the water at the perfect temperature, you can leave it there for up to four hours without worrying about overcooking.

In preparation for it leaving the bath, heat a skillet on high. You can also create your sear on the grill, a cast iron skillet, or by using a searing torch. Your standard kitchen torch for creme brulee will not cut it here – you need one much stronger. I have yet to order one, so for me tonight it’s an All-Clad Copper Core pan.

I heated my pan on high, and when it was hot, added a tablespoon of butter. Keep that butter moving so it doesn’t brown. When the bubbles start to settle down, add the steak. I continuously keep mine moving in a circle around the pan, so it doesn’t burn and keeps moving the butter/juices around. After about a minute, check the sear and flip the steak if it suits you. Same thing on the other side, and then plate it. There is no need to rest a steak when cooked via sous vide.

Now I know you are all thinking, ‘Let’s see the inside! Show me that edge to edge perfectly cooked steak.’ Here you go, plated with mashed Yukon Gold potatoes and French green beans; freshly ground black pepper and a sprinkle of sea salt flakes. Happy sous viding! 🙂