Sous Vide Steaks

I barely knew what sous vide cooking was until the appliance landed in my house on Monday, thanks to Noah. Curious, I started reading up on it, bought some grass-fed rib-eyes and got to work. By work I mean, I stuck the sous-vide implement into a pot of water, stuck the steaks into zip-lock bags with some herbs/salt/pepper and walked away. An hour later, my perfectly cooked medium-rare steaks (and I mean PERFECT color throughout) were ready. To finish them, I simply did a little searing in a cast-iron pan to add a slight crust and color. Now I’m a sous vide evangelist and encourage you to try this method.