This method is great in the winter since it can all be done indoors but if it’s summer, and you have a smoker; I think they turn out slightly tastier using the smoked method. We’ve used all kinds of steaks for this and works great for all – especially game meats that you really don’t want to overcook!
- Season steaks and put in vacuum sealed bag (sous vide heat-safe) or plastic zipper bag removing as much air as possible
- Set sous vide to the temperature using the table below based on desired doneness
- Sous vide the steaks for 2 – 3 hours
- Remove steaks and rest while you heat an oiled cast iron skillet over medium-high to high heat
- When hot, sear the steaks about 1 minute on each side just to sear a nice crust, since it’s already reached internal temp
| Desired Finish | Sous Vide Temperature |
|---|---|
| Rare | 125° |
| Medium Rare | 130° |
| Medium | 135° – 140° |
| Well Done | 145° |
Note:
If you’re using a game meat like elk or venison, it’s recommended to cook medium rare or rare.