Sous vide is the ideal way to cook steak for perfectly even edge-to-edge cooking with foolproof results. Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like grain-finished Prime-grade ribeye and strips should be cooked a few degrees higher than leaner steaks like tenderloin since their copious intramuscular fat helps keep them moist while delivering plenty of flavor.
Ingredients
To serve two:
1 1/2-to 2-pounds / 680 to 900 grams bone-in or 1 to 1 1/2-pounds / 450 to 680 grams) boneless steaks (1 large ribeye)
Kosher salt and freshly ground black pepper to taste
2 fresh thyme sprigs (optional)
2 fresh rosemary sprigs (optional)
-- For Finishing Steps --
1 tablespoon / 15 ml vegetable, canola, or rice bran oil
1 tablespoon / 15 ml unsalted butter
3 to 4 fresh thyme sprigs (optional)
3 to 4 fresh rosemary sprigs (optional)
1 small shallot, sliced (optional)
2 whole cloves garlic, smashed (optional)
Coarse sea salt (such as Maldon) to finish
Directions
Step 1
Pre-heat your oven to the desired final temperature according to the charts in the smarthome app. Allow the oven to come to a temperature before adding your steak.
Step 2
If you're planning on cooking and eating them immediately, season generously with salt and pepper then slide it into a vacuum sealer or heavy-duty plastic bag. If sealing now to freeze or cook for later, omit the salt and pepper (it will get added later on).
Step 3
If using aromatics like thyme or rosemary sprigs, add a few to the bag now, distributing them evenly on both sides of the steak.
Step 4
Seal the bag either using a vacuum sealer or if using a zipper-lock bag, by using the water displacement method.
Step 5
Put the bag in the Midea steam oven.
Step 6
Once finished, sear the steak quickly in a pan. Transfer the cooked steak to a cutting board or serving platter and serve immediately.
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