19 tips for cooking a perfect steak medium-rare every time
Sous vide translates to “under vacuum.” It’s a cooking method that takes food packaged in an airtight, heat-safe bag and cooks it in a water bath using a carefully curated piece of equipment now available to home cooks everywhere. The advantage of this low, slow and precise cooking technique, especially when it comes to cooking a medium-rare steak, is that it will cook the meat evenly without cramping the muscle fibers and squeezing out those much-needed juices.
Once the meat reaches the correct temperature, it is quickly seared to get that perfect brown crust before serving. The result is a moist, flavorful steak that’s uniformly medium-rare from end to end. The cost of equipment, the lack of a strong crust, and a finished product that can appear cold compared to steaks cooked on the stove or in the oven are the only downsides to this method.