🔥Sous vide is a French method of cooking that stands for 'under vacuum'. It involves placing meat in a vacuum-sealed bag and cooking it in a constant temperature water bath.
💡You can achieve tender steak without fancy equipment by using an ice chest. Maintain the water temperature at 140 degrees for two hours.
🥩The best cuts of meat for sous vide cooking are the New York strip and faux fillet (certified Angus beef) as they hold up well during the cooking process.
🔪To cook the steak, season it with your favorite seasoning, vacuum seal it, and place it in the water bath for the desired cooking time.
🔥After cooking, sear the steak on a hot grill or use a torch to add color and enhance the flavor.