How To Make the Most Tender Steak Ever

Have you ever used a sous vide maker? Do you know what it is?

I originally asked for one for Christmas a few years ago because I love Starbucks sous vide egg bites and I wanted to try to make them at home. I never ended up making the egg bites with it, but I did discover that sous vide steak and sous vide pork tenderloin is amazing.

I usually don't cook steak at home because it just doesn't come out tender enough for me. My husband grills it once in a while and I'll eat it, but for the most part I only eat filet when we go to a steakhouse that makes it nice and tender and juicy.

Last Christmas my in-laws sent us a huge package of Omaha steaks and I remembered that I had this sous vide maker (with a picture of a steak on the box) unopened in the closet... I had received it the previous Christmas and never opened it.

It looks a little intimidating at first because it was something I'd never used before, but it's the easiest - and best - thing to use to make a steak!

All you have to do is fill a pot with water, put the sous vide maker in it, and set the temperature (there are cooking time and temp guides online). While it's heating up the water, season the meat and then put it in a Ziploc bag, making sure to get most of the air out of it. Once the sous vide reaches the cooking temperature, use a clothespin or chip clip to attach the plastic bag to the side of the pot.

Here's the catch - cooking takes a while, anywhere from an hour up to four hours depending on the meat and how big it is.

This picture is from when I made our first sous vide steaks last year. Last night I made a 1.15lb pre-seasoned pork tenderloin and it came out AMAZING. The meat is so soft and tender and juicy, it's well worth the time it takes! I also think it's easier than grilling, baking, or frying because you don't really have to worry about it overcooking. I have the Anova Culinary sous vide maker, you can get it on Amazon or at Target.

 
 
Dana McKay

Dana McKay

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