Description
The easiest, most foolproof way to cook perfectly tender steak every time, no matter what cut you’ve got. Cooked low and slow in a water bath, then seared for a gorgeous crust.
Ingredients
Scale
- 1 steak (about 2 lbs; any cut works, fresh or frozen)
- 2–3 tablespoons Traeger Rub (garlic and chili pepper), or your favorite beef seasoning
- 1–2 tablespoons butter, for searing
Instructions
- Fill your container with water and set the sous vide circulator to 135°F. Let it come up to temperature.
- Season both sides of the steak generously with the Traeger Rub.
- Place the steak in a vacuum seal bag. Seal the bag, then use the hand pump to remove all the air.
- Lower the bag into the water bath, making sure the steak is fully submerged. Cook for 2 to 3 hours.
- Heat a cast iron grill or skillet over high heat. Remove the steak from the bag and pat it dry.
- Sear the steak 1 to 2 minutes per side, until a deep brown crust forms. Add butter at the end and baste if you like.
- Slice and serve right away.
Notes
Temperature guide: 130°F for medium-rare, 135°F for medium, 140°F for medium-well. The water bath holds your steak at temperature so it can’t overcook.
Feeding a crowd: I’ll often cook two or three cuts at once when we have people over. Just make sure everything stays fully submerged.
Equipment Needed – Sous vide immersion circulator, Large container or plastic tote for the water bath, Vacuum seal bag with hand pump (or zip-top freezer bag), Cast iron grill or skillet