How to Cook Sous Vide

Fill your 12-quart container with water to the MIN line on your circulator. Attach the circulator to the side. Set temperature based on your protein: 129°F for medium-rare steak, 145°F for pork, 165°F for chicken thighs. Wait until the display shows your target temperature.

Season your protein with salt at 1% of its weight. That's 10 grams salt per kilogram of meat. Add herbs, garlic, or butter if desired. Place in vacuum bag or freezer bag. Remove air using water displacement method: slowly lower bag into water, letting pressure push air out, then seal when only the zipper remains above water.

Lower the sealed bag into the water bath. The bag should sink completely. If it floats, clip a butter knife to the bottom as weight. Cook for these minimum times: 1-inch steak needs 1 hour, 2-inch needs 2.5 hours, chicken thighs need 1.5 hours, 3-pound chuck roast needs 24-48 hours.

Remove the bag with tongs when time is up. The meat looks gray and unappetizing right now. Pat completely dry with paper towels. Season the outside with salt and pepper. The surface must be bone dry for proper searing.

Heat a cast iron skillet over high heat for 3 minutes. Add 1 tablespoon high-smoke-point oil. When oil shimmers and barely starts to smoke, add the meat. Sear 45-60 seconds per side until deep brown crust forms. You'll hear aggressive sizzling the entire time.

Rest seared meat for 5 minutes before slicing. The interior stays the exact doneness you set. Save the bag juices for pan sauces. They contain concentrated meat flavor but look murky. Strain through fine mesh before using.