Fred’s sous vide steak notes. Costco steaks, seasoned before freezing, then cooked from frozen. A first run at 132°F for 2.5 hours came out medium-rare — great flavor, a touch too pink for Cindy. The refined method below cooks at 129°F, then sears hard in cast iron.

Ingredients

  • Steak (Costco, seasoned and frozen)
  • Sea salt
  • Fresh ground black pepper
  • Granulated garlic
  • Butter (for searing)

Instructions

  1. Season the steak with sea salt, fresh ground black pepper, and granulated garlic.
  2. Sous vide at 129°F for 2 hours. (An alternate run: 132°F for 2.5 hours for medium-rare.)
  3. Pat the steak dry and re-season.
  4. Sear in a smoking-hot cast iron skillet: start with the ends, 1 minute each, then 1½ minutes per side.
  5. While searing, rotate the steak a half-turn on each side without lifting it from the pan.
  6. Add a pat of butter to the top while searing, and again when you flip it.
  7. Remove the steak and season to taste.