What does your perfect steak look like?


The perfect steak is a relative term, as perfect for one person is not perfect for another. Luckily, there is a way to guarantee that your steak comes out exactly the way you want it to every single time. A recent Serious Eats blog walks us through the difference cooking sous vide, visually pointing out the degrees of perfection that will suite every palate. The side by side photo comparison of a sous vide steak cooked at varying temperatures, spells out how precise cooking with the SousVide Supreme really is. Check out the Serious Eats article here. (Article)

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  1. I want to make sure I’m not going to damage my fantastic SVS with what I do to speed up the heating up of the water.

    I fill the SVS up to well above the fill line, then dip out about 6 cups in a Pyrex measuring cup, and microwave it on high for six minutes. Then I pour the (much) hotter water back into the SVS, which raises the temp — quickly — about 3-4 degrees. Usually I dip out another 6 cups after about 30 seconds (to let the previous pour spread around) and microwave it for 6 minutes too, then pour it in.

    Am I reasonably correct that this will not damage the sensors or whatever, since the SVS is full of (much) cooler water, and the hot water isn’t going directly onto the stainless steel?

    Love the SVS!

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