A foolproof way to cook a steak is to Sous Vide it! There are pro and cons to using a Sous Vide but if you struggle with cooking your steaks to desired doneness then the Sous Vide is the way to go. For a T-bone steak you do not want to Sous Vide for more than an hour as the texture of the steak will become very soft the longer it is in the Sous Vide. An hour in the Sous Vide bath is about right for a high-quality Woody Wagyu T-bone steak.
Instructions for the Sous Vide cook:
- Salt the T-bone on both sides and let rest on a rack in the refrigerator for an hour.
- After an hour either vacuum pack the T-bone using a Vacuum Sealer Machine and put into Sous Vide container or proceed with #3:
- Put T-bone into a Ziplock bag (zip top of bag most of way shut and then slowly insert the bag into the Sous Vide Container filled with water, when the water level nears the top of the zip lock bag seal off the rest of way).
- Set the Anovo Sous Vide Cooker to cook the steak at 125 degrees.
- After an hour pull the bag out of the Sous Vide and the steak out of the bag and pat the T-bone dry with paper towels.
- Put a little pepper on both sides if desired and then sear the T-bone off for 1 to 2 minutes on each side either in a hot cast iron skillet or on a hot grill.
When both sides are seared off pull the T-bone off and enjoy your wonderful succulent bites from one of the most tender beef cuts there is!
