Processing closes at 5 PM on weekdays, is open 9:00 AM – 3:00 PM Saturday, and is closed on Sundays.
If you want to make one of the best steaks you’ll ever enjoy, you need to try sous vide cooking! Sous vide cooking heats a bath of water to a low temperature. The steak is vacuum sealed and dipped in the water bath where it is slowly cooked to a perfect temperature. The wonder of sous vide cooking is that the steak is evenly cooked throughout (no spots that are more done or less done) and you keep more moisture in the steak than other cooking methods. The end result is a super flavorful steak. The steak does come out without any browning on the outside, which adds lots of flavor. So after we pull the steak out from the sous vide cooker, we quickly sear it to create a delicious crust. Enjoy, and for more information about sous vide cooking, listen to our Reduce by Half Sous Vide Cooking podcast episode or read our Sous Vide Flavor School post!
Liberally season your steaks with LGCM Ultimate Steak & Roast Rub. Place them in a vacuum bag along with a small pat of butter. Seal the bag.
Heat your water bath to 130ºF for a medium rare steak. For a rare steak, heat the water to 120ºF or 140ºF for medium. Once the water is hot, dip the steak bag into the water and cook for 1 – 4 hours. The steak is ready after 1 hour, but can be left in the bath for up to 4 hours. This can also be done with multiple steaks.
Once the steak is done cooking, remove from the bag. Reserve juices from the bag for a pan sauce, if desired. Heat a large skillet to high heat and add about 2 tbsp. of vegetable oil. Once the oil is hot, add the steaks and cook for 1 – 2 minutes per side until browned on both sides.
Remove from heat, let rest for five minutes and enjoy!
One Review
Hi, That was very interesting; my problem though, is that my husband MUST eat a very low sodium diet so I cannot even use salt – he would have a fit. I am right now marinating with honey, barbecue seasoning (from Tastefully Simple) and garlic, pepper, steak seasoning (sodium free) onions and a little – very little barb sauce. I was wondering if I should broil it or fry it up in a pan…if I don’t hear back, i’ll keep checking. Good tip, just probably not for us. Maybe I can use it when I’m at friends’ homes.