You can use either an immersion circulator or a water oven to cook sous vide. A water oven in a fully contained sous vide device while an immersion circulator clips to the side of any stockpot you already own. [2] X Research source Some immersion circulators can be controlled by an app. Water ovens do not circulate the water which can result in an inconsistent texture. [3] X Research source
You can add a sprig of rosemary to the bag for extra flavor. [4] X Research source
If you are cooking with an immersion circulator, secure the sealed bag to the side of the pot with a binder clip. [6] X Research source If you are using a vacuum bag, remove the air by using the machine. If you use a resealable plastic or reusable silicone bag, manually squeeze the air out before placing in the water.
Rare steaks are typically around 120 °F (49 °C). For a medium steak, set the temperature for 135 °F (57 °C). [10] X Research source The maximum internal temperature for a well done steak is 160 °F (71 °C). [11] X Research source
Add 1 tablespoon (15 ml) of butter to the pan to give your steak slightly blackened crust. [14] X Research source
For a charcoal grill, light one chimney full of charcoal. When the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Cover and let the grill preheat for 5 minutes. [16] X Research source For a gas grill, set half the burners on the highest setting, cover, and let preheat for 10 minutes.
Do not let the fire engulf the steak.
