Sous Vide Skirt Steak
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Anova
Pro-level cooking techniques made simple.
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 132ºF (55ºC).
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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.
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Finishing Steps
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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.
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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.