Ready to level up your steak game? Do as the pros do: bring your steak up to temperature before you blast it with heat. It's not your grandpa's technique, but the modern method makes it easy for amateurs to make crispy, succulent, evenly-cooked steaks. For advice, we turned to Matthew Kreider, the Cordon Bleu-trained executive chef at Miami's .
"For a thick steak like a large ribeye, you can use sous vide, tempering, or reverse sear," says Kreider. His go-to method is sous vide: "I typically sous vide at 110 degrees Fahrenheit for about 30 minutes, depending on the size of the steak." Tempering is simply a word for resting the meat at room temperature before cooking; a necessary, low-effort step.
It won't provide the same results as sous vide or a reverse sear, though. Both techniques involve slowly cooking the meat to just below the right internal temperature, then finishing it on an ultra-hot pan or grill. Unlike traditional methods, you don't risk overcooking the meat while you wait for it to cook through.
If you're not willing to shell out for a specialized sous vide machine, you might prefer a reverse sear. The technique mimics sous vide in a standard oven. Feeling creative? and .
But for those of you who want to stick to more conventional methods, Kreider has advice. How to sous vide steak Sous vide, French for "under vacuum", is a technique where food is vacuum sealed in a plastic bag and slowly cooked in a water bath. The bath is heated by a sous vide machine, also ca.
