Sous-Vide; French for “under vacuum”)is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
The device I am using is made by Anova Precision Cooker with WiFi control. The Anova Culinary App with recipes is able to pair with the cooker. This all-in-one sous vide resource allows you to operate your device from your phone remotely and set the precise cooking temperature and time required.
-Use a large freezer Zip-Lock beg instead of buying an expensive vacuum packer-use a straw to suck out the air before cooking.
-Marinade your steak with the Olivier and Company steak rub and olive oil (I use garlic butter in this recipe) to enhance the moisture.
-Sear the steak after cooking in a very hot cast iron pan for the finishing look and a better “Char” taste.
Strip loin steak (New York Steak) 1 lb (buy prime, choice or AAA)
Sprig of fresh rosemary
Steak rub 1/2 teaspoon
Garlic butter 1 teaspoon
Olive oil 1 tablespoon
Freezer ziplock bag 1 large bag
Sprinkle steak rub onto steak and use a knife to spread garlic butter, put in a freezer ziplock bag. Pour one tablespoon of olive oil in the bag and place a sprig of rosemary on the steak. Gently roll the bag to allow some air to let out. Seal the bag almost all the way but leave a small opening at the end. Insert a large drinking straw to the small opening and use your mouth to suck out the rest of the air to create a vacuum environment in the bag.
Turn on your Sous Vide precision cooker and set the temperature to 131F and 40 minutes. The instrument will start cooking once the temperature reached the desired temperature.
Heat up a cast iron griddle pan (under high heat). Take the steak out carefully after 40 minutes and sear the steak with the already heated cast iron pan to create the grill mark and the char taste. Pour the sauce from the ziplock bag on the steak before serving.