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Sous-vide steak

Sous-vide steak
Anne Cusack / Los Angeles Times

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it's been out of reach of most home cooks. But if ... Read more

Total time: About 1 hour | Makes 1 steak
  • 1 (16-ounce) New York strip steak, at room temperature
  • Salt
  • Canola oil, as needed for brushing the grill and submerging the steak
  • 1 garlic clove, crushed
  • 2 springs sprigs thyme
  • Olive oil, as needed for submerging the steak

Step 1Season the steak on both sides with a pinch of salt.

Step 2Heat a grill pan over high heat until it is smoking and then brush lightly with canola oil. Place the steak in the pan and cook just until dark grill marks appear -- about 60 seconds. Rotate the steak to create a crosshatch pattern and repeat on the second side.

Step 3Follow the zip bag instructions at left, using a 5 0/50 blend of canola oil and olive oil to submerge the steak, thyme and garlic. Cook in a water bath at 139 degrees for 45 minutes. When finished, remove the steak from the oil and allow it to rest and drain on paper towels. Discard the oil. Slice and serve.

Note: Here we've used New York strip steak, but all manner of cuts can be prepared in this fashion. Once you've mastered the technique, it's a great resource for entertaining. You can serve perfectly done steaks and still get to spend time with your guests.


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