Sous-Vide Steaks

Dinner Ideas

NotADrink

A precise medium-rare steak with a fast, deeply browned pan sear.

Time

1 h 35 min

Makes

2 servings

Difficulty

Easy

Ingredients

1 steak (at least 1 1/2 inches thick) 1 1/2 tsp kosher salt 1 tsp black pepper (freshly ground) 1 tbsp neutral high-heat oil 1 tbsp unsalted butter 2 cloves garlic (lightly crushed) 2 sprigs thyme

Dry before searing

Pat the steak very dry after the bath. Moisture is the enemy of a quick, browned crust.

Method

Set an immersion circulator to 129 F / 54 C for medium-rare. Season the steak with the salt and pepper, then seal it in a heat-safe bag.

Cook for 1 to 2 hours, depending on thickness. The bath sets the final doneness, so do not raise the temperature to compensate for the sear.

Remove the steak from the bag and pat it completely dry. Heat a heavy skillet until it is very hot, then add the oil.

Sear 45 to 60 seconds per side, including the fat cap. Add the butter, garlic, and thyme in the last minute and baste quickly.

Rest 3 to 5 minutes, slice across the grain, and serve immediately with the salad and gougeres.

From the kitchen

The point of precision is not fussiness; it is being at the table together when the steak is ready.

— Oysterdrive kitchen

Story so far

For a dinner that leaves room for conversation, the water bath does the patient work. A thick strip steak cooks evenly at 129 F / 54 C, then only needs a quick, fierce sear for a lacquered crust. Let the steak dry thoroughly before it meets the pan. That small pause is what turns a reliable dinner into one with the flavor and texture of a favorite restaurant.