Steak 101

Scott Heimendinger
Scott Heimendinger
June 4, 2020
Here's your introduction to cooking steak in the Anova Precision Oven. In this recipe, we'll use Sous Vide Mode in conjunction with the food probe to produce a steak that has sous-vide-like edge-to-edge doneness, but cooks in half the time. 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, or even roasts. Cooking time will increase for thicker cuts, but since you're using the probe to determine doneness, there's no guesswork required for timing. Use this recipe as a starting-off point to out your own spin on a classic, perfect steak.
Prep Time
Cook Time
Steak 101
4.79 (10)
NY Strip Steaks, about 1" thick
1.5 tsp
2 Tbsp
Canola oil
1 clove
Garlic (optional)
3 sprigs
Thyme or rosemary (optional)

1. Preheat

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

2. Salt steaks on both sides

Salt the steaks liberally on both sides. You're welcome to add any other dry seasonings you'd like in this step, but keep in mind that you'll be searing the steaks to finish, so dry herbs and spices will risk burning. Save those for post-searing.
Salt steaks on both sides

3. Insert the food probe

If your steaks are slightly different thicknesses, insert the probe into the middle of the thickest steak.
Insert the food probe

4. Cook to core doneness

Connect the probe to the port inside the Oven. We're cooking at a temperature that's a little higher than you'll want your steaks to reach. For a 1"-thick steak, this will cut cooking time from 50 minutes to about 25 minutes! This recipe will produce a medium-rare steak. Adjust the probe target to the same temperature you prefer your sous vide steak, but subtract 1°C/2°F because the meat will carry over slightly. For example, set the probe target to: 49°C/120°F for Rare 51°C/124°F for Medium Rare 53°C/127°F for Medium
Cook to core doneness
Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear
123.8°F Probe Target

5. Hold warm (optional)

If you're not quite ready to proceed to searing, you can hold the steaks warm for up to an hour using this stage. For best results, as soon as you reach the probe target in the previous step, open the Oven door for 10 seconds to allow the temperature to drop more quickly. That will prevent the steaks from overshooting their core doneness.
Sous Vide Mode: On
Steam: 100%
Temp: 120.2°F
Heat: Rear
01:00 Timer

6. Remove from Oven

Remove the steaks from the Oven and disconnect the probe. At this point, the steaks will look pale and gray - that's ok!
Remove from Oven

7. Pat dry

Remove the probe and transfer the steaks to dry paper towels. Blot both sides of the steak as dry as possible. Remember: wet foods don't brown!
Pat dry

8. Sear 2 minutes per side

Add oil and preheat the skillet to 204°C/400°F or until you begin to see whisps of smoke from the oil. Add the aromatics and steaks to the hot skillet over high heat. Sear for 2 minutes per side, or until a golden brown crust forms. For best results, baste the hot oil in the skillet over the tops of the steak as they cook. This will produce a darker, crispier crust. Alternatively, you may sear the steaks using whatever method you prefer: on the grill, in the deep fryer, with a blowtorch, etc.
Sear 2 minutes per side

9. Transfer and rest

After searing 2 minutes per side, transfer the steaks to a paper towel-lined pan and allow the meat to rest 5 minutes before serving.
Transfer and rest

10. Season, slice, and serve!

Optionally season the steaks with flaky salt and pepper, or your favorite seasoning blend or sauce. Serve with your favorite accompaniments and enjoy!
Season, slice, and serve!
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