On the left is the steak cooked using Yumyth immersion circulator sous vide cooker and seared quickly before serving to the guests. On the right is the other steak cooked on a oven. By comparison, the sous vide cooked steak is featured by edge-to-edge medium rare, more evenly cooked and retaining more . In contrast, the steak cooked traditionally looks less juicy and tastes touch.
How to sous vide steak step by step
Preparations: strip steak, seasoning (black pepper and olive oil) and immersion circulator sous vide cooker
Instructions to follow
Step one: Set the sous immersion circulator to to regulated temperature at 149℉ or 65℃
Step two: Generously sprinkle the seasonings over the strip steak and put the meat in a heavy-duty vacuum bag. Then, use a food vacuum sealer machine to seal the bag.
Step three: Place the vacuum bag in the water bath and set the timer for 2 hours or so.
Step four: When the time is up, remove the vacuum bag from the water environment and take the meat out of the plastic bag.
Step five: put the strip steak in a pan and sear it with oil for 30 seconds for each side until both sides are a little bit brown. After that, put the meat on a cutting board and wait for a few minutes. Now, it is ready to be served.