How to Cook Steak Sous Vide
By
Food & Wine
Updated April 25, 2017
Credit:
Photo © Matthew Armendariz - mattbites.com
Food cooked sous vide—simmered in vacuum-sealed plastic bags—becomes incredibly moist and flavorful.
The Mission: DIY Sous Vide Tri-Tip with Cilantro Butter
Michael Ruhlman likes to drop a Cryovac'd tri-tip straight from the butcher into a water bath.
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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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Submerge the bag in the water bath and cook at 135° for 1 hour.
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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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Remove the steak from the water; let stand in the bag for 10 minutes.
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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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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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By
Food & Wine