of choice (striploin, ribeye, sirloin, etc.)
Salt and pepper
Season the steak on both sides with salt and pepper.
Vacuum seal the steak in a food safe bag.
Set the Sous Vide Supreme to the proper temperature, based on your desired doneness.
- Rare - 128F
- Medium rare - 132F
- Medium - 137F
- Medium well - 140F
- Well - 147F
Once the target temperature is reached, submerge the bagged steak in the water bath.
Cook for a minimum of 45 minutes. (Based on a 1-inch thick steak. Thinner steaks will require less time; thicker more. Consult the instructions that come with your sous vide.)
Remove the steak from the bag and pat dry with a paper towel.
Finish cooking the steak by searing it in a skillet on high heat for about 1 minute per side. Serve.
Recipe used with permission. Sous Vide Steak Recipe © 2014 David Leite, Leite's Culinaria [http://leitesculinaria.com/]. All rights reserved.