Sous Vide Steak

Generously season steaks on all sides with kosher salt and freshly ground black pepper. Ensure an even coating for optimal flavor. (2 minutes)

Place the seasoned steaks into individual vacuum-seal bags or heavy-duty zip-top bags, removing as much air as possible. For zip-top bags, use the water displacement method to remove air. (5 minutes)

Attach a sous vide precision cooker to a large pot or container filled with water. Set the temperature to 130°F (54°C) for medium-rare. Adjust temperature for desired doneness: 135°F (57°C) for medium, 140°F (60°C) for medium-well. (2 minutes)

Immerse the sealed bag(s) into the water bath, ensuring the steaks are fully submerged. Cook for 2 hours for steaks that are approximately 1-inch thick. Increase cooking time by 30 minutes for every additional 1/2-inch of thickness. (120 minutes)

Remove the bag(s) from the water bath. Carefully take out the steaks and pat them completely dry with paper towels. A dry surface is crucial for achieving a good sear. (5 minutes)

Preheat a grill or cast-iron skillet over high heat. If using a grill, lightly oil the grates. If using a skillet, add the high-heat oil and heat until shimmering. (5 minutes)

Sear the steaks for 1-2 minutes per side, or until a deep, rich crust forms. Use tongs to sear the edges as well. (4 minutes)

Remove the steaks from the heat and let them rest for 5 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (5 minutes)