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{"activity_order":8388589,"activity_type":["Recipe","Science"],"assignment_recipes":null,"author_notes":null,"cooked_this":6,"created_at":"2012-11-13T19:58:34Z","creator":null,"currently_editing_user":null,"description":"Cooking the perfect steak via traditional cooking techniques like pan-roasting or grilling is tricky. Not only is it difficult to know the true cooking temperature, but you must time things just right to avoid having the food overcook even after you've stopped the cooking. Sous vide does away with these sources of inconsistency, and allows you to be very specific about the degree of doneness that you prefer. \n\nIn this video, we choose to cook our steak rare (129 \u00b0F / 54\u00a0\u00b0C), but as you can see, it's easy to choose your \"perfect\" temperature and then achieve it every time. Below is our basic step-by-step for cooking a great steak sous vide. One optional step that is not shown is presearing the steak before packaging and cooking it. You can learn more about that technique here: <a href=\"/activities/presearing-for-sous-vide\" target=\"_blank\">Presearing for Sous Vide</a>.\n\nAnother important note is that this can be done without a circulator, see our <a href=\"http://www.chefsteps.com/activities/improvised-sous-vide-pot-on-a-stove-method\" target=\"_blank\">pot on a stove method</a> for a budget friendly solution to sous vide.","difficulty":"easy","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/qhKcD7eVQj6IvVpxhTkF\", \"size\": 396578, \"type\": \"image/jpeg\", \"key\": \"ATnr1kiqRdiSr4XQl5vO_Module%207_SV%20Steak_7.jpg\", \"filename\": \"Module%207_SV%20Steak_7.jpg\"}","forks":[],"id":29,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"likes_count":88,"published":true,"published_at":"2012-11-13T19:58:34Z","show_only_in_course":false,"slug":"sous-vide-steak","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Sous Vide 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\"Module%207_SV%20Steak_1.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"Select a Cooking Temperature","transcript":null,"updated_at":"2013-11-05T01:14:44Z","youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"* For medium: 140\u00a0\u00b0F / 60\u00a0\u00b0C\r\n\r\n* For medium-well: 147\u00a0\u00b0F / 64\u00a0\u00b0C","extra":null,"hide_number":null,"id":21004,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/clFhHJTkRraOg8cc1MiD\", \"size\": 379120, \"type\": \"image/jpeg\", \"key\": \"7swcQU0UT36MaW2y12f3_Module%207_SV%20Steak_2.jpg\", \"filename\": \"Module%207_SV%20Steak_2.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2013-11-05T01:14:44Z","youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"* For well-done: 158\u00a0\u00b0F / 70\u00a0\u00b0C\r\n\r\n* Leather: Just boil your steak.","extra":null,"hide_number":null,"id":21005,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/sHWc1g8BTNGFnbmGvZPW\", \"size\": 409862, \"type\": \"image/jpeg\", \"key\": \"OKWlMMInSSus4yYNbZws_Module%207_SV%20Steak_3.jpg\", \"filename\": \"Module%207_SV%20Steak_3.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2013-11-05T01:14:44Z","youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"* Vacuum pack your steak, or use the water displacement technique shown <a href=\"/activities/simple-sous-vide-packaging\">here</a>.","extra":null,"hide_number":null,"id":21006,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/VakczZBxTMyfceV9QrDZ\", \"size\": 308694, \"type\": \"image/jpeg\", \"key\": \"78Jpx7KwTLKdeurSy3AF_Module%207_SV%20Steak_4.jpg\", \"filename\": \"Module%207_SV%20Steak_4.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"Package the Steak","transcript":null,"updated_at":"2013-11-05T01:14:44Z","youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"* Cook until the core temperature of your steak reaches the temperature of the water bath. How long this will takes depends on the size and shape of your steak, the starting temperature, and the desired core temperature. \r\n\r\n* The good news is that your steak won't overcook if you leave it in too long, so you can use these cooking times for guidance:\r\n\r\n* For a 0.5\u00a0in / 1.25\u00a0cm steak this is about 15\u00a0minutes.\r\n\r\n* For a 1\u00a0in / 2.5\u00a0cm steak this is about 45\u00a0minutes\r\n\r\n* For a 1.5\u00a0in / 3.8\u00a0cm steak this is about 90\u00a0minutes.\r\n\r\n* For a 2\u00a0in / 5\u00a0cm thick steak this is about 2\u00a0hours.","extra":null,"hide_number":null,"id":21007,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/hf27nF3VRJybh9ZOBiG9\", \"size\": 372094, \"type\": \"image/jpeg\", \"key\": \"u6CJtaa7T4qSasdADJJg_Module%207_SV%20Steak_5.jpg\", \"filename\": \"Module%207_SV%20Steak_5.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"Cook Sous Vide","transcript":null,"updated_at":"2013-11-05T01:14:44Z","youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"* Unpack the steak\r\n\r\n* Use the accumulated cooking juices as part of a pan-sauce if desired.","extra":null,"hide_number":null,"id":21008,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/etsyi97RRMWJWP8cyBiP\", \"size\": 335165, \"type\": \"image/jpeg\", \"key\": \"5gvBrkdSitO1iWoDBdsA_Module%207_SV%20Steak_6.jpg\", \"filename\": \"Module%207_SV%20Steak_6.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Unpack Steak","transcript":null,"updated_at":"2013-11-05T01:14:44Z","youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"* Finish the steak with a searing step, such as pan-roasting or grilling.\r\n\r\n* If pan-roasting, consider adding some butter and an herb like thyme and using this to baste the steak.","extra":null,"hide_number":null,"id":21009,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/4sWbEV7IR5Sl4vRgvJ1I\", \"size\": 396578, \"type\": \"image/jpeg\", \"key\": \"MOqJxijFRPm0tiavTA0a_Module%207_SV%20Steak_7.jpg\", \"filename\": \"Module%207_SV%20Steak_7.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"Sear","transcript":null,"updated_at":"2013-11-05T01:14:44Z","youtube_id":"","ingredients":[]},{"activity_id":29,"audio_clip":"","audio_title":"","created_at":"2013-11-05T01:14:44Z","directions":"* Season the steak with salt and pepper to taste.","extra":null,"hide_number":null,"id":21010,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/wdW0YWeTjac1R3KLmYNi\", \"size\": 385201, \"type\": \"image/jpeg\", \"key\": \"3EuOTMMpT4Lj5hrbP4Hk_Module%207_SV%20Steak_8.jpg\", \"filename\": \"Module%207_SV%20Steak_8.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"Season to Taste","transcript":null,"updated_at":"2013-11-05T01:14:44Z","youtube_id":"","ingredients":[]}]}