Steak Sous-Vide

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The advantage of cooking a steak in a sous-vide cooker and then finishing it on the grill is that you can get it completely evenly cooked to the degree of doneness you like, while still getting a good crust on the steak.  This post is about a thick piece of sirloin which I prepared for last night’s dinner following the basic approach in a Serious Eats post.

I had a nice thick piece which is important so that the grilling at the last step does not overcook the center.  (One big thick steak is much better than 2 or more thin steaks.)  The meat is sprinkled with kosher salt and pepper on both sides, and is flavored with some fresh rosemary.


It is then sealed in a ziplock baggie, and the air is displaced by immersion in water with a corner of the bag open.


The steak is then put into a 130 degree water bath for 2-3 hours.  (Do not do above 4 hours, which will start to adversely affect the steak.  Remove the steak from the bag and pat it dry with paper towels.  Heat the grill as hot as it can go, and grill the steak flipping every 15 seconds until a nice crust forms.  Serious Eats advises about 1.5 minutes, but I did it for 4 minutes, with no problem of overcooking the inside.


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