Sous-vide cooking is one of the most progressive cooking techniques to date. It entails packing and vacuum-sealing a protein into a bag and cooking it in a current-circulating hot water bath. The result is a low-temperature, indirect dry-heat transfer from the water, through the plastic and oil (if any), directly to the protein. There is no external steam during sous-vide.
Preparation
Place the beef into a food-grade plastic bag with accompanying components such as oils, herbs, garlic, and seasoning.
Package
Vacuum-seal the bag and place it into a water bath set at the same temperature as the desired meat doneness.
Cook
A steak for a rare finish averages 130°F. A ½-inch steak takes about 1 hour. A 2.5-pound roast takes about 5 hours for a 135°F finish.
Sear
Searing a sous-vide cut develops complex flavors that nicely adorn the cut. Pull the steak in time so it doesn't overcook during the searing process.
Rest the Meat
Rest covered. Slight carry-over cooking occurs as juices redistribute.
Slice on a bias to aid tenderization.
