Sous Vide 101: A Step-by-Step Guide to Cooking The Perfect Steak

This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

We've already taught you how to cook eggs and juicy chicken sous vide, the French style that keeps food cooked at an ultra-low temperature for a long period of time.

This time, we're teaching you how to cook steak sous vide!

RELATED: Richard Blais' Sous-Vide Turkey Breast and Legs

Your instructor? Yum-o! Director and food lover Andrew "Kappy" Kaplan, a friend of Rachael's and, says Rach, an "expert at in-home sous-vide cooking."

As Andrew, who's also behind the podcast Beyond the Plate, explains, "Basically, what you're doing is cooking a piece of food in a food-safe bag, in water," with a sous-vide stick submerged in the water. (Andrew says there are a bunch of great ones on the market!)

And the best part? No matter what food you make, it will be cooked precisely how you like your meat (rare, well done and everything in between).

Doesn't get any better than that right?

RELATED: Geoffrey Zakarian's Sous-Vide Tomato Soup

Here are Andrew's best tips for cooking steak sous vide (which you can watch him demonstrate in the video above):

1. Take your strip steak and season it with salt and pepper.

2. Take your steak and put in in the food-safe bag.

3. Zip the bag, but leave about one inch of the bag unzipped.

4. Lower the bag into the water VERY slowly. That way, the water will push all the extra air out of the bag. Right before the top of the bag reaches the water, close the seal.

5. Secure your bag to the pot.

6. Set your timer and set your sous vide machine (Andrew set his to 130 degrees — "a perfect medium-rare," he says).

And while he says the meat will probably only take an hour to cook, it can sit in the pot for up to four hours — and nothing will change!

7. Once the meat's ready, take the bag out of the water, take the meat out of the bag and put it in a pan to sear it on all sides. (Andrew says each side will only need 30 seconds to a minute to make it "nice and golden-brown").

And that's it! Happy steak night, everyone!

You Might Like