Steak 101

Scott Heimendinger
Scott Heimendinger
September 21, 2021
Here's your introduction to cooking steak using Sous Vide Express in the Anova Precision Oven. By using the food probe, and setting the oven temperature just a touch higher than our target temperature, you can produce a steak that has sous-vide-like edge-to-edge doneness but cooks in half the time. For a 1-inch-thick steak, that means a cooking time of 25 instead of 50 minutes! Use this recipe as a starting-off point to out your own spin on a classic, perfect steak. Notes: This recipe will produce a medium-rare steak. Adjust the probe target to the same temperature you prefer your sous vide steak, but subtract 2°F (1°C) because the meat will carry over slightly. For example, set the probe target to 120°F (49°C) for rare, 124°F (51°C) for medium-rare, or 127°F (53°C) for medium. Set the oven temperature 15°F (7°C) higher than the target temperature. If you’re looking to add additional seasonings to the steaks, keep in mind that you’ll be searing the steaks to finish, which means dry herbs and spices will likely burn. Save those for post-searing. You may scale this recipe up to as many steaks as you can fit in the oven, or down to a single serving, and the time and temperature settings remain the same. This method also works well for other cuts of steak. Cooking time will increase for thicker cuts, but since you're using the probe to determine doneness, there's no guesswork required for timing.
Serves
2
Prep Time
00:02
Cook Time
00:30
Steak 101
4.79 (10)
10690
Ingredients
2 (1-inch-thick)
New York strip steaks (see note)
Kosher salt
2 Tbsp
canola or other neutral oil
1 clove
garlic (optional)
3 sprigs
fresh thyme or rosemary (optional)
Flaky salt and freshly ground black pepper, for serving (optional)
Steak sauce or spice blend, for serving (optional)
Steps

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear

2. Season Steaks

Salt the steaks liberally on both sides (see note).
Season Steaks

3. Insert Probe

Place the food probe in the thickest part of the thickest steak and place on a rimmed baking sheet.
Insert Probe

4. Cook

Place the steaks in the oven, attach the probe, and cook until the probe reaches its target temperature, about 25 minutes (see note).
Cook
Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear
123.8°F Probe Target

5. Keep Warm (Optional)

If you're not quite ready to serve, you can hold the steaks warm for up to 1 hour using this stage. For best results, hold the oven door open for 10 seconds as soon as this stage begins. This will allow the temperature to drop more quickly and prevent the steaks from overshooting their doneness.
Sous Vide Mode: On
Steam: 100%
Temp: 120.2°F
Heat: Rear
01:00 Timer

6. Remove and Pat Dry

Remove the steaks from the oven and disconnect the probe. (They’ll look pale and gray at this point—that’s okay!) Pat the steaks very dry with paper towels. Remember: Wet foods don’t brown.
Remove and Pat Dry

7. Sear

Place a cast iron skillet over high heat until it reaches 400°F (204°C) or just begins to smoke. Add the oil, swirl the pan, then add the steaks, followed by the garlic and rosemary (if desired). Sear, basting the steak with the hot oil, until deeply golden brown on both sides, about 2 minutes per side. Alternatively, you may sear the steaks using whatever method you prefer—on the grill, in a deep fryer, or with a blowtorch.
Sear

8. Rest

Transfer the seared steaks to a paper towel lined pan and let rest for 5 minutes.
Rest

9. Season, Slice, and Serve

If you’d like, season the steaks with flaky salt and ground pepper or top with your favorite sauce or spice blend. Slice and serve with your favorite accompaniments. Enjoy!
Season, Slice, and Serve
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