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Sliced medium-rare ribeye steak with pink interior and dark seared crust in black cast iron skillet.

Faux Sous Vide Hack Steak

40aprons.com/sous-vide-hack-steak/
This cooler hack steak delivers delectable medium-rare rib-eye using nothing more than your picnic cooler and a cast-iron skillet! No fancy sous vide machine needed—just hot water, patience, and a screaming-hot sear for that gorgeous crust. Whether it's Valentine's Day, your anniversary, this restaurant-style dish creates the right ambience for a romantic night!
Prep 10 minutes
Cook 1 hour 5 minutes
Total 1 hour 15 minutes
Recipe Makes (Approximate): 2

Equipment

  • Large cooler (any size that can hold 2 sealed bags submerged in water)
  • instant read thermometer
  • Kettle or large pot
  • 2 heavy-duty zip-top freezer bags
  • cast-iron skillet (12-inch preferred, or your largest heavy-bottomed pan)
  • Paper towels
  • Tongs
  • Large spoon
  • Cutting board
  • Binder clips or small plate (optional, for weighing down floating bags)

Ingredients

For the Steaks

  • 2 rib-eye or strip steaks (approximately 10 to 12 ounces each, 1½ inches thick)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon fresh ground black pepper
  • 2 sprigs fresh rosemary or thyme (optional)
  • 2 cloves garlic (lightly crushed, optional)

For Searing

  • 2 tablespoons unsalted butter
  • 1 teaspoon olive oil

Instructions

Prep the Steaks

  • Remove 2 rib-eye steaks from refrigerator and pat completely dry with paper towels.
  • Season both sides of each steak with 1½ teaspoons kosher salt total and ½ teaspoon fresh ground black pepper total.
  • Let steaks sit at room temperature for 10 minutes while preparing water bath.

Prepare Water Bath

  • Fill cooler halfway with hot tap water.
  • Add boiling water carefully while monitoring with instant-read thermometer until water reaches 135°F (3 to 5°F above target temperature of 130 to 132°F for medium-rare).
  • Ensure enough water to fully submerge both sealed bags.
  • Place each seasoned steak into separate heavy-duty zip-top freezer bag. Add 1 sprig herb and 1 clove garlic per bag if using.
  • Slowly lower open bag into water bath at angle to force air out using water pressure.
  • Seal bag completely just before water would enter opening.
  • Place both sealed bags into water bath ensuring complete submersion. Clip bags to cooler side or weigh down if floating.
  • Close cooler lid and cook for 60 minutes.
  • After 60 minutes, remove bags from cooler and open.
  • Remove steaks and pat aggressively dry with paper towels on all surfaces.

Sear the Steaks

  • Heat cast-iron skillet over high heat until smoking hot (3 to 4 minutes).
  • Add 1 teaspoon olive oil and swirl to coat pan.
  • Lay steaks in pan and sear without moving for 1 to 2 minutes until deep brown crust forms.
  • Flip steaks and sear other side for 1 to 2 minutes.
  • During last 30 seconds, add 2 tablespoons unsalted butter, crushed garlic cloves, and herb sprigs to pan.
  • Tilt pan slightly and continuously baste steaks with melted butter using spoon.

Rest and Serve

  • Transfer steaks to cutting board and rest for 2 to 3 minutes.
  • Slice against grain if desired or serve whole.
  • Spoon remaining butter-garlic mixture from pan over steaks.
  • Serve immediately with favorite sides.

Recipe Notes

Temperature Adjustments: For rare (120-125°F), set water bath to 125°F. For medium (135-140°F), use 140°F. For medium-well (145-150°F), use 150°F.
Timing Flexibility: Steaks can remain in water bath for up to 75 minutes without overcooking. After removing from water bath, steaks can rest at room temperature for up to 30 minutes before searing if needed for timing.
Pan Temperature: Cast iron retains heat best for searing. If using stainless steel, ensure pan is extremely hot before adding steaks. Avoid nonstick pans as they cannot reach high enough temperatures for proper crust formation.
Dairy-Free Option: Replace butter with additional olive oil for dairy-free version.
Storage: Store leftover cooked steak sliced in airtight container in refrigerator for up to 3 days. Reheat gently in skillet over medium-low heat for 1 to 2 minutes per side. Do not microwave.

Nutrition Information (Approximate)

Calories: 974calProtein: 0.4gFat: 13gSaturated Fat: 7gTrans Fat: 0.5gCholesterol: 30mgSodium: 1746mgPotassium: 23mgTotal Carbs: 1gFiber: 0.2gSugar: 0.04gNet Carbs: 1gVitamin A: 356IUVitamin C: 1mgCalcium: 13mgIron: 0.2mg
Recipe By: Cheryl Malik
https://40aprons.com/sous-vide-hack-steak/