Sous Vide Medium-Rare Steak
Why cook sous vide? The results are obvious. Take these two tenderloin steaks, for example. They’ve both been cooked to 130ºF (medium-rare), but they look strikingly different. The steak on the...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.anovaculinary.com.
Ingredients
- 1 (8- to 12-ounce) boneless tenderloin, ribeye, or strip steak
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil or vegetable oil
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