To make this recipe, I’ve used Anova Sous Vide Precision Cooker (www.anovaculinary.com/)
Its not a must-have appliance, but I just have too much fun using cooking gadgets.
What is Sous-vide?
Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times at an accurately regulated temperature.
For steaks specifically it allows total control on the cooking point that you want your steak.
Times to cook a steak of about 2 fingers thickness:
What is Anova?
Its a sous vide machine for home use. They have a model with wifi that you can control with an app. You can use it with any pot or heat resistant box.
I bought this gadget some months ago, and I have not use it as often as I wish, but I can certify for now that it works well for steak.
Steps are simple.
My cut of meat is bavette, could work with any similar cut, but probably with sirloin times are different
Season your meat and put it in a ZipLock bag, a vacuumed bag or a silicon pouch.
Turn Anova on and control temperature and timing (you can do it from their app too!)
Put the meat to a bath.
Once is done, sear the steak on a pan and sprinkle some sea salt on top.
Here a detail video (not mine, from Anova YouTube channel)