Introduction to Sous Vide Cooking

Sous vide cooking is often met with skepticism, with many individuals, like myself, initially doubting its merits. The method involves vacuum-sealing food and cooking it to a precise temperature in a water bath. This technique ensures that steaks are not only perfectly cooked but also incredibly juicy.

Sounds kind of gross, right? That was honestly my first thought too. The idea of cooking a steak in a bag of water didn’t exactly scream “delicious” to me.

But after trying sous vide steak for myself, I was completely won over.

What makes sous vide so different is the precision. It doesn't matter if your using the Anova Culinary Sous Vide or the Ninja 11-in-1 cooker, every inch of the steak cooks to the exact same temperature from edge to edge. No more overcooked outer layers with an underdone center. No more guessing if the middle is raw while the outside is already too done.

The result? A steak that comes out perfectly cooked, unbelievably tender, and packed with flavor every single time. Once you finish it with a quick sear in a hot pan for that crispy crust, it honestly tastes like something straight out of a steakhouse.

The timer goes off, you pull out the steak and… it’s gray looking. Is this normal?

At first glance, it honestly doesn’t look all that appetizing. But that’s completely normal.

The magic happens during the final sear.

To get that steakhouse-style crust, I melt a little butter in a skillet on the stovetop and get the pan screaming hot. Then I drop the steak in for a quick sear on each side. Within minutes, the outside develops that rich, golden-brown crust while the inside stays perfectly medium rare.

The best part is that because the steak is already cooked to the exact temperature you want, you’re only focusing on building flavor and texture on the outside — not trying to cook the inside at the same time.

We’ve also used the propane torch method to finish steaks, and it works surprisingly well. The torch gives the outside a fast sear and adds that grilled, slightly charred flavor without overcooking the center.

Once you slice into it, you get the best of both worlds: a perfectly even cook from edge to edge with a crispy steakhouse crust on the outside..

Cooking Temperate, Levels and Times

Thickness Guide