How to Cook Steak Sous Vide

By Food & Wine
Updated April 25, 2017
Photo © Matthew Armendariz - mattbites.com
Food cooked sous vide—simmered in vacuum-sealed plastic bags—becomes incredibly moist and flavorful.
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The Mission: DIY Sous Vide Tri-Tip with Cilantro Butter

Photo © Matthew Armendariz - mattbites.com
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Michael Ruhlman likes to drop a Cryovac'd tri-tip straight from the butcher into a water bath.

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Photo © Matthew Armendariz - mattbites.com
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Season the tri-tip steak with the salt. Transfer to a 1-gallon vacuum-pack bag and vacuum-seal.

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Photo © Matthew Armendariz - mattbites.com
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Submerge the bag in the water bath and cook at 135° for 1 hour.

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Photo © Matthew Armendariz - mattbites.com
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In a bowl, mix the shallot with the lime juice; let stand for 10 minutes. Using a handheld mixer, beat in the butter, chipotle and cilantro at low speed until blended.

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Photo © Matthew Armendariz - mattbites.com
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Remove the steak from the water; let stand in the bag for 10 minutes.

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Photo © Matthew Armendariz - mattbites.com
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Remove the steak and pat dry.

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Photo © Matthew Armendariz - mattbites.com
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Brush the grill with oil and grill the steak over high heat, turning once, until browned and crusty, 2 minutes.

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Photo © Matthew Armendariz - mattbites.com
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Transfer the steak to a work surface; let stand for 5 minutes. Thinly slice the meat and transfer to plates. Serve the cilantro butter alongside.

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