Sous Vide is French for 'Under Vacuum'. It is a technique to cook food that uses vacuum sealed food which is slowly cooked in a water bath. The water bath is held at a constant temperature. The benefits of cooking meat in a sous vide is you can cook the meat at a relatively low temperature for a long period of time (allowing the collagen to break down) without damaging the proteins (avoiding tough meat).
We like to do our steaks in a sous vide and then finish them in a hot cast iron pan to get a good sear on them. The result is a perfectly cooked medium rare steak that is super tender.
1. Thaw out steaks.
2. Put steaks and a couple tablespoons of unfiltered olive oil in a vacuum sealed bag. (If you put two steaks in the same bag, make sure there is enough room to separate them so they are not touching.)
3. Put the steaks in a sous vide for 4-6 hours at 130F.
4. Remove steaks from vacuum sealed bags, season with salt and pepper and set aside.
5. Heat oil on high in a cast iron pan. (Note: because searing uses high heat, we recommend using ghee to avoid making the oil smoke.)
6. Sear steaks long enough to get a nice brown crust on each side. Do not over cook because the inside is already at a perfect medium rare.
Rib Eye steak sous vide'd at 130F for 6 hours and finished with a sear. Yum!