Steak 101

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.