How to Sous Vide Steak

Sous vide takes all the guesswork out of steak—especially for a marbled cut like rump cap or Wagyu. By cooking it low and slow at 58°C, the beef stays evenly blushing, incredibly tender, and full of rich flavour. A final blast in a hot pan gives it a deep, golden crust while rendering the fat for maximum flavour. Learn how to sous vide a rump steak with these easy tips and make a perfect steak dinner with chimichurri at the same time. Sous vide at a gentle 58°C the beef stays tender and evenly cooked throughout. A final sear in a hot pan caramelises the surface and renders the fat for incredible flavour. Slice against the grain for a perfect balance of juiciness and rich depth.