I decided to try steak sous vide using a slightly different technique.

First, I made an equipment change.  I retained my Anova Sous Vide circulator, of course.  However, my first adventures into sous vide were undertaken with a metal stock pot.  The metal pot has three disadvantages: (1) the metal radiates heat; (2) there is no lid to help seal in the heat; (3) it’s hard to monitor the progress of the food.

All of these difficulties are removed when you substitute a heavy duty plastic vessel specifically designed for the purpose.  The heavy plastic lid has cutouts to accommodate the sous vide circulator.  In addition, I purchased a metal rack that sits on the bottom of the vessel and holds the bagged food in place.  These photos will illustrate.

Second, I increased the temperature slightly.  My first steak sous vide was cooked at 129 degrees F.  I thought it was a bit too rare, so I moved this one up to 132 degrees F.  The first one was cooked for 40 minutes.  I found a website that recommended 90 minutes for a 1-1/2 inch thick steak, which is what mine was.

Another change is that I used a prime sirloin steak rather than a prime tenderloin, but only because that’s what I had on hand.

The first time, I finished the steak on the grill, 90 seconds per side.  This second one was cooked on January 19, when there is rain falling in Seattle, a rain so strong that some Seahawks fans are outside looking to the sky to help wash away our tears.  I chose the better part of valor and browned the cooked steak in butter on medium heat for about two minutes per side.  With hindsight, I think 90 seconds per side would have been plenty.

I added my obligatory browned potatoes plus sauteed  onions and mushrooms.  I thought about adding a kale medley (joke) but decided at the end to try a red wine reduction recommended by one of the sous vide websites I found.

Here is what the result looked like.

And thanks once again to my kids for such a great gift.