This post is sponsored by Wasserstein. All opinions expressed are my own.
Sous vide cooking is basically putting your food in a tightly sealed freezer bag and putting it in a water bath with a sous vide cooker (basically a stick) that attaches to the side of a plastic container.
I had no idea how much I would fall in love with this.
You can literally cook anything this way. Meats turn out tender, moist, and you can throw them in a pan to quickly do a reverse sear.
So far, I’ve made chicken, pork, broccoli, potatoes, brussels sprouts and flank steak.
The flank steak is what I’m sharing with you today because so far, it’s my favorite made sous vide.
See those little ping pong balls in the water? Those are sous vide water balls to prevent evaporation. Basically, they’re a time saver – they prevent you from having to refill if you’re cooking for long periods of time. And, hey, they’re cute.
I did a 3 lb. flank steak that turned out so good I was extremely impressed.
SO very tender.
So, I cooked my flank steak in the water for about an hour on 150 degrees F, or 65 degrees C. The sous vide cooker gives you both options.
After the sous vide bath, I did a reverse sear on the steak to give it a nice crust.
Here’s the end result – a very perfectly medium rare flank steak.
I’m not even gonna lie – I was blown away. I didn’t expect it to be that moist, that perfectly cooked.
Now I want to sous vide every.single.thing.
What isn’t pictured is a silicone cover that is also available that also helps keep your water level consistent without having to refill while you cook – go here to check that out.
Here’s your printable recipe –
Check these products out on Wasserstein’s website –