Medium Rare Sous Vide Striploin – Amazing 2-Hour Recipe Guide

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A tender, flavorful striploin steak cooked perfectly medium rare using sous vide, then finished with a quick sear for that irresistible crust.

Scale

1 (8- to 12-ounce) boneless striploin steak (or ribeye or tenderloin)

Kosher salt

Freshly ground black pepper

1 tablespoon extra virgin olive oil or vegetable oil

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1. Set the Anova Sous Vide Precision Cooker to 130ºF (54.4ºC).

2. Generously season the steak with salt and pepper.

3. Place steak in a zipper lock or vacuum seal bag.

4. Seal the bag using the water immersion method or vacuum sealer.

5. Place the sealed bag in the water bath and set timer for 2 hours.

6. Remove the bag from the bath and take the steak out.

7. Pat steak very dry with paper towels.

8. Heat oil in a cast iron skillet over high heat.

9. When shimmering, sear steak for about 30 seconds per side.

10. Transfer steak to cutting board and rest for 5 minutes.

11. Slice against the grain and serve.

For medium rare, stick to 130°F for sous vide.

Use a cast iron skillet for best sear results.

Patting the steak dry before searing is essential for browning.

Avoid cooking past 3 hours to prevent overly soft texture.

Find it online: https://sousviderecipe.com/medium-rare-sous-vide-striploin/