Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture.

Step 7. Heat a large cast-iron skillet over high until very hot. Add oil and cook all 4 sides of steak until a nice crust forms, 1–2 minutes total (it happens fast, so don’t walk away).

1 pork steak (or as many as your sous vide container can fit), preferably cut about 1½ inch to 2 inches thick; kosher salt; barbecue sauce of your choice; Directions .

The theory behind sous vide-ing a steak in the dishwasher does actually make sense. During its cleaning cycle, hot water rushes through your dishwasher, and this water should be between 120 and ...

Discover why sous vide is the ultimate method for cooking steak. Learn about equipment options, step-by-step tips, and how to achieve consistent, tender, and flavorful results every time.

Lamb steaks are, as one might guess, a cut that eats like a tender beef steak but—and this may shock you—tastes like lamb. I find the flavor to be much milder than that of a chop, so it might ...