8
7
SET UP YOUR SANSAIRE
(see page 3)
Pick a container that will be large enough to fit your food, with extra room
left over for water to circulate. A large soup pot is a great choice.
HOW DO YOU LIKE YOUR STEAK?
Take your time… this could be the most important decision you’ll make today.
Pick your doneness and set your Sansaire to the listed temperature.
1
2
3
4
5
SEAL & COOK FOR 1 HOUR
(see page 4)
Your steak will be ready for the next step in an hour. If that
hour turns into three or four hours, no worries. Your steak
will still be just as perfectly cooked when you return to it.
Pro Tip: Try our Steak Aging Sauce to give your steak the
complex flavor of dry aging. Visit
sansaire.com
for more info.
REMOVE & SEAR
(see page 14)
Using tongs, remove your bags of steak from the bath, remove the steaks
from their bags, and pat them dry – we’re about to sear them, and wet
things don’t like to brown. Our favorite way to sear is with the roaring flame
of the Sansaire Searing Kit. It creates a golden crust without jeopardizing the
perfect doneness of sous vide cooking. Alternatively, you can use a hot, cast
iron skillet. See page 14 for more details.
SEASON & SERVE
Season your steaks however you prefer – we like to add flaky salt and freshly
cracked black pepper. Take a moment to admire the perfectly cooked cut of
meat you just dished up.
How to cook steak sous vide
This is going to be a little different than the way you’ve cooked steaks in the
past, but you’re going to love the results. Achieving the right doneness (rare,
medium-rare, medium, and so on) doesn’t require expert timing or x-ray vision.
All you have to do is choose the temperature you prefer.
TIME TO COMPLETE
THINGS YOU’LL NEED
1 hour
(15 minutes hands-on)
Your Sansaire
Zip-top
bag
Skillet
Rare
50°C / 122°F
Medium-Rare
54°C / 129.2°F
Medium
56°C / 132.8°F
Well-Done
60°C / 140°F
If this was the best steak you’ve ever cooked, we want to
hear about it. Scratch that, we want to see it! Post your
results to the interwebs with hashtag #sansaire, and we’ll
brag on your behalf.
Summary of Contents for SA15
Page 1: ...Sous Vide Cooking Guide...
