Got the meat sweats 
Who doesn’t love a perfectly cooked steak? Cooking a good piece of meat (especially something like steak) can be daunting for a lot of people, because it’s so easy to overcook it and make it tough and chewy. My go-to in the kitchen is a sous vide machine! Sous vide is a method of low temperature, long time cooking that ensures the food is perfectly and evenly cooked throughout. I was lucky to receive mine as a gift and I make good use of it! My steak preference is usually a ribeye, but you can really pick whatever you’d like. I promise it will work wonders and your friends and family will be super impressed!
Sous Vide Steak
Equipment
- sous vide cooker
- vacuum sealer with bags
Ingredients
- 1 large steak of choice
- 4 cloves of garlic
- 3 tbsp butter
- 1 bunch of thyme
- 1 bunch of rosemary
- salt and pepper
- 1 tbsp canola oil
Instructions
- Set up the sous vide cooker according to its' instructions, making sure to put enough water in whatever pot you use to cover the steak.
- Pat the steak dry and generously season it on both sides with salt and pepper. Vacuum seal the steak in a vacuum seal bag along with some rosemary, thyme, and 1 clove of garlic on either side of the steak. Lightly crush the garlic with the blade of a knife before going into the bag.
- Place the sealed steak into the water bath set to 130°F (for medium rare, google can tell you good temps for others!) for 1-3 hours (I did 2). The beauty of sous vide is you will never overcook your steak! Once it's done it's done, and the amount of time you leave it in the bath just makes it more tender. This doesn't mean longer is indefinitely better, however. I've found that for a 1.5-2 inch ribeye, 2 hours is just about perfect.
- Shortly before the steak is done in the water bath, preheat a cast iron skillet on medium-high with the canola oil. Once the steak is done, remove from the water bath and it's sealed bag and pat dry. The skillet should be smoking, you want it ripping hot because the steak is already cooked – you just need to get a good sear on it. Place the steak in the skillet, and flip it after about 30 seconds to 1 minute, longer if the crust isn't there yet. Once you flip it, add some fresh sprigs of rosemary and thyme, as well as the rest of the garlic and the butter. The butter should melt quickly, and with a spoon, constantly spoon the melted butter over the steak as it cooks. This whole process in the pan should only take 2 minutes maximum.
- Once the steak is done, remove it from the pan and let it rest on a plate or wire rack for 5-10 minutes. This is essential!! Don't ruin a great steak that you've spent all this time on by cutting into it too early. Once rested, serve immediately.
- Enjoy!
