When I was deciding what culinary article to write for the men’s issue, my husband had an immediate suggestion: "sous vide". It is our favorite way to cook steaks because it is practically foolproof. There is almost no risk of overcooking, which makes it the ultimate “set it and forget it” method. While steaks are our go-to choice, "sous vide" also works beautifully for chicken, pork, fish and vegetables.
The method was developed in France in the 1970s by Chef Georges Pralus and has since moved from restaurant kitchens into home kitchens everywhere. The key tool is an immersion circulator, which heats and circulates the water to maintain an exact temperature. Prices can range from about $50 to several hundred dollars, but for everyday home cooking, an affordable model works perfectly well.
You can also use a dedicated vacuum sealer, though it is not essential. We used resealable freezer bags for years before purchasing one, and they worked just fine. Of course, if you enjoy kitchen gadgets, there are plenty of accessories available.
Our routine is simple. As soon as we buy steaks, we season them, vacuum-seal them and refrigerate or freeze them until needed. When it is time to cook, we fill a stockpot with water and set the circulator to 133 degrees for medium-rare. If you prefer a different level of doneness, simply consult the manual for the recommended temperature. Once the water reaches temperature, the steaks go in for two hours. The beauty of "sous vide" is that if dinner gets delayed, the steaks will not overcook.
When the timer is done, my husband finishes them on a hot grill for a quick sear and that delicious, charred flavor. A cast-iron skillet or oven broiler works just as well.
"Et voilà"! A perfectly cooked steak, and the chef looks like a genius every time.
Sous vide is a French term meaning “under vacuum.” The technique involves sealing food in a bag and cooking it in a temperature-controlled water bath set to a precise, low heat. Because the temperature remains constant, food cooks evenly, resulting in tender, juicy and consistent results every time.