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Lisa Q. Fetterman shares her recipe for the perfect sous vide steak:
I consider steak the gold standard of sous vide cooking because it ensures reliable, exact cooking for a cut of meat where doneness counts for everything. This amount of control not only means that I can make my perfect steak every time, but that you can customize your perfect steak every time, too. I consider 55°C (131°F) the ideal temperature for medium rare when cooking rib eye and other tender steak cuts (for example, strip, top sirloin, tenderloin, and porterhouse). That said, experiment with temperature and let your own taste be your guide. You’ll find that even a few degrees up or down can make a dramatic difference. If you or your guests prefer your meat more done, try cooking it at 60°F (140°F) for medium and 65°C (149°F) for medium well. The results will still be far juicier than conventionally cooked steaks.
Pro-tip: The technique of basting the steak with butter while in the pan is an excellent method any time you want to achieve a beautifully uniform sear on the stove top.