Perfect Medium Rare Steak

Anova Culinary

Get perfect results on one or more steaks of varying thickness! Don’t shy away from cooking a monster steak! Let your Anova do all the heavy lifting.

Author

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Instagram: @TrueCraftBBQ

Prep Time: 02:00

Recipe Time: 03:00

Temperature : 130F / 54.4C

Ingredients

Directions

  1. Two hours before you plan to start the process, dry brine your steak(s). This process is simple and creates flavor from top to bottom, especially on really THICK steaks. Liberally season each side of the steak with Kosher salt and rest on a wire rack inside a foil-lined pan. Place in fridge for 2 hours.
  2. With 30 minutes left in the dry brining step, preheat your Anova Precision Cooker to 130°F.
  3. After 2 hours of dry brining, bag the steak(s) in a vacuum-sealed bag or close the bag using the water displacement technique to get as much air out as you can. Place into your water bath and set a timer for 3 hours.
  4. Preheat a cast iron skillet (or grill) about 15 minutes before the steaks are done cooking in the water bath. After three hours, remove your steak(s) to a clean plate or cutting board and pat dry. No need to season at this point! We will hit it with additional flavor after we get a nice sear on the steak(s)
  5. Sear your steak(s) for 2-3 minutes per side, or until you have the color you’re looking for and/or have a savory crust developed. Only flip your steak(s) once! This recipe will produce a wonderful medium rare internal temperature and color—if you want it more well-done, leave the steak(s) to cook a bit longer on the cast iron (or grill). The beauty of using an Anova Precision Cooker is that you can cook any number of steaks and have their internal temperature (the doneness) all within the same range, independent of thickness. This is an easy way to manage cooking multiple steaks especially if those eating it prefer it medium rare, medium, or *gasp* well-done. If you, your family or guests prefer a more “cooked” final product, leave it on the cast iron longer while your medium rare steak rests on a clean plate or cutting board.
  6. When the steaks are done cooking, remove from the cast iron or grill and place on a cutting board to rest for 5 minutes. While resting, top one side with your favorite beef or steak rub, or add a compound butter. After 5 minutes, slice and serve!

Finishing Steps

  1. Optional Compound Butter Recipe: 1 tablespoon Chopped Parsley 1/2 tablespoon each of chopped Rosemary and Thyme 4 cloves Roasted Garlic 1 stick room temperature Butter Mix well! You can place the final product in the fridge to firm up, then scoop out using a spoon and slather over your steaks! This can be made hours to days in advance