Sous Vide Skirt Steak


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 132 F / 55.6 C
Recipe Time
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When not prepared correctly, skirt steak can be chewy. With the Anova Sous Vide Precision Cooker itâ

Ingredients for 2

  • 1 (1 1/2 pound) skirt steak, cut into two pieces

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon extra-virgin olive oil


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 132ºF (55ºC).

  • Step 2

    Season the steaks with salt and pepper and place each in its own medium zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place the bags in the water bath and set the timer for 8 hours, or up to 10 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat very dry with paper towels. Rub with olive oil.

    • Step 1

      Heat a cast-iron skillet over high heat for 5 minutes. Add the steaks and sear until well-browned on both sides, 1 to 2 minutes per side. Let rest for 5 minutes, and serve.

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132 F / 55.6 C Recipe Temp
Recipe Time
Prep Time