What it is: Cooking meat in an airtight plastic bag at a constant temperature... in a water bath
What you’ll need: A sous-vide machine (immersion circulator), some vacuum bags, a thermometer, and a heatable water bath (not the one you just got out of)
How to do it: Seal your steak in an airtight bag with a marinade and poach it in the water at around 127 degrees. “An hour seems to be the right amount of time for an 8oz steak,” says Tony. Then, when it’s done, throw it in an ice bath to stop the cooking process. You’ll still need to sear or grill the steak before serving, but for a much shorter amount of time (around three minutes per side).
Pros: “Perfect for pre-party planning... because it’s hard to mess up,” says Tony. “Cooking the meat slower and for a longer period of time really breaks down the meat and allows the muscle fibers to relax, for greater tenderness,” says Clifford.
Cons: Who the hell owns an immersion circulator?!
What cut to use: Stay away from fatty cuts: Tony recommends a tenderloin.