Whether you enjoy your steak rare, medium-rare, or medium cooking it 'Sous Vide' is the way to get perfect results every single time...
When I met my partner years ago, I cooked him steak 'sous vide' in the early days, and it was the first time he'd ever had it cooked that way. In those days, I didn't have any high end kitchen gadgetry - no vacuum sealer, no sous vide machine and no Thermomix. It was just a couple of steaks in re-sealable sandwich bags with the air pushed out (via water displacement - sink them in a bowl of water almost to the top before sealing) pegged over a stock pot full of water which I'd heated to 55 degrees celcius, and carefully monitored with a sugar thermometer for an hour, while I did other things in the kitchen, then seared in a pan once it was ready. A little labour of love, but worth it for such tender and juicy steaks (well, they do say the way to a man's heart is through his stomach!).
He's pretty much had steak cooked sous vide ever since that night, he was so bowled over by it - so I'm very glad I don't have to hover over a stock pot any more, and I'm lucky enough to be able to have the technology in my kitchen to do it other, easier ways now (including him cooking it)!
And there are really only four things you need to do, to cook your 'perfect' steak...
