Steak Sous-Vide

Start to finish, this recipe will take about 50-60 minutes.

You will need:

A large pot

Zip-loc bags, one for each steak

A cooking torch

A thermometer

Steaks, any size (I prefer porterhouse or NY strip)

Your favorite steak seasoning (I usually go for McCormac's Montreal Steak)

Prepare:

1. Fill the large pot with water and attach the thermometer so you can measure water temp.

2. Begin heating the water slowly, you will want it to be about 120F

3. Place each steak in a bag, and squeeze out as much air as possible. Do not pre-season the meat.

Cook!

4. Place the bagged steaks in the water once it reaches 120F.

5. Heat the steaks at 120F for 30 minutes. You will need to keep an eye on the thermometer to make sure the water isn't too hot or cold.

6. After the 30 minutes at 120F, turn up the heat and increase the water temp to about 138F.

7. Heat the bagged steaks at 138F for 15 minutes.

8. Remove the bags from the pot, and remove the steaks from the bags.

9. One by one, dab each steak dry with paper towels to remove excess moisture.

10. Using the cooking torch, evenly brown the outside surface of the meat on all sides. Be careful, as fat pockets may pop and spit small bits of hot oil.

At this point the steaks are fully cooked and ready to eat. I recommend taste-testing before adding any seasoning or condiment.

Enjoy!