Sous vide is my absolute favorite way to cook my meat, and most especially steaks. I used to hate steak with the fiery heat of a thousand suns, but my meat eating life was changed once I finally tried this method.

Sous Vide, which in French means "under vacuum," is all the rage right now in the culinary community, and for good reason! It yields a perfectly cooked steak, every single time, from top to bottom and front to back. There is no part of your sous vide steak that is going to be tough and stringy while the rest of it is underdone and cold, which so frequently happens with stovetop and grill cooking. This method of cooking brings the whole steak up to your perfect temperature, and holds it there until it's pasteurized and you're ready to eat!

It's so easy and hands-off that as long as you have a sous vide circulator, a deep stock pot, some zip top bags, and five minutes to give your meat a quick sear, even the most hesitant home chef can make a perfectly cooked, succulent steak.

My personal temperature preference is in the middle of the medium rare range, so we cook our steaks to about 134 degrees F, after seasoning really well with a good quality, flaked and smoked sea salt, fresh black pepper, and garlic powder. If you have a favorite seasoning blend, feel free to use that instead! Don't be afraid to make this your own. It's so easy that it genuinely is very hard to mess up, so get wild and experiment.