Step 1

Fill the sous vide container with cool tap water. Place the sous vide circulator in the water, setting up according to the manufacturer’s instructions.

Step 2

Set the water temperature to the final temperature you want your steak to be (see the temperature chart provided below).

Step 3

While the water bath preheats, season the steaks as desired. Transfer the steaks to the sous vide bags (use one steak per bag).

Step 4

If using aromatics like fresh herbs, add them to the bags at this point.

Step 5

Seal the bags. You can do this using a vacuum sealer, or if you’re using zip-top bags simply lower the steak into the water bath to pus the air to the top of the bag.

Step 6

Squeeze the bag to remove as much as possible before sealing shut. (I also clip the top shut using bag clips to be extra safe!)

Step 7

Place the sealed bags into the water bath. You’ll know the steak has been properly sealed if it sinks to the bottom of the sous vide container.

Step 8

Cook the steaks for 3 hours (if using filet mignon or sirloin steak as recommended).

Step 9

Once finished cooking, remove the steaks from the water bath and take out of bags. Pat dry using a clean paper towel.

Step 10

Either enjoy the steaks as is, or finish them off by searing them in a hot cast iron skillet on the stovetop.

Step 11

Place a cast iron skillet or cast iron grill pan in the oven. Heat the oven to 500ºF with the cast iron skillet inside.

Step 12

Once the oven has preheated and the skillet is piping hot, transfer it to the stove over high heat.

Step 13

Add a tablespoon or so of ghee (or clarified butter) to the skillet.

Step 14

Sear the steaks on both sides and around the edges until done to your liking. Immediately serve and enjoy!