Sous-vide recipe: Steak

<i>Sous-vide</i> recipe: Steak
Ready to sous-vide steak. (Anne Cusack / Los Angeles Times)

Home approach to sous vide: Steak

Total time:


About 1 hour


1 steak


Here we've used New York strip steak, but all manner of cuts can be prepared in this fashion. Once you've mastered the technique, it's a great resource for entertaining. You can serve perfectly done steaks and still get to spend time with your guests.

1 (16-ounce) New York strip steak, at room temperature


Canola oil, as needed for brushing the grill and submerging the steak

1 garlic clove, crushed

2 springs sprigs thyme

Olive oil, as needed for submerging the steak

1. Season

the steak on both sides with a pinch of salt.

2. Heat a grill


pan over high heat until it is smoking and then brush lightly with canola oil. Place the steak in the pan and cook just until dark grill marks appear — about 60 seconds. Rotate the steak to create a crosshatch pattern and repeat on the second side.

3. Follow

the zip bag instructions, using a 50/50 blend of canola oil and olive oil to submerge the steak, thyme and garlic. Cook in a water bath at 139 degrees for 45 minutes. When finished, remove the steak from the oil and allow it to rest and drain on paper towels. Discard the oil. Slice and serve.

Each steak:

739 calories; 100 grams protein; 0 carbohydrate; 0 fiber; 35 grams fat; 10 grams saturated fat; 218 mg cholesterol; 0 sugar; 495 mg sodium.