We've been experimenting lately with the Sous Vide (Sue-Veed) method of cooking recently to attempt to get professional, fine dining quality results with home cooking.
What is Sous Vide? It is a cooking method which in French means "Under Vacuum". Food is vacuum sealed in a bag, or jar and then slowly cooked to a precise temperature to a desired 'doneness'.
There are many models of Sous Vide cookers available. We chose to choose a moderately priced model to begin with. (See below) You will also need either canning jars, or zip-locked bags, or a vacuum sealer and the bags which fit the model sealer you have. (see also below)
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Ingredients: Prime Cut- New York Strip Steak (Purchased at Costco) The steaks were 3/4 inch thick and approximately 3/4 lb each. Salt and Pepper.
Prepared: Fresh, not frozen: lightly sprinkled with sea salt and fresh milled black pepper. The steaks were then vacuum sealed in food-saver bags and refrigerated for 24-48 hours.
Equipment: Sous Vide precision cooker clipped onto the side of pot, set at 135 degrees for 3 hours. This method seems to create a uniform tenderness throughout the steak and a nice ribbon or band of 'done'. We used water balls to limit evaporation and keep the temperature consistent.
Vacuum Sealer and bags: Get to know your sealer and use appropriate bags.
Cast iron skillet to 'sear' the steaks, or kitchen-grade torch or 'Searzall' . We complete our steaks on the Treager grill to our desired level of 'doneness'.
Here are photos of how the cooking of the perfect steak progressed:
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| Steaks sealed in bags and Sous Vide for 3.5 hours |
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| Removed from bags and ready to 'sear' |
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| Steaks straight of the Traeger, grilled for 10 minutes per side for Medium-well and 5 minutes per side for Medium-rare! |
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| Medium-Well, to perfection! |
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| Medium rare...to perfection! |
