Sous-vide steak

Time 1 hour
Yields Makes 1 steak
Sous-vide steak

Season the steak on both sides with a pinch of salt.


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.


Follow the zip bag instructions at left, using a 5 0/50 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.

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.

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