Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. Cooking steak the traditional way, in a cast iron skillet or on the grill, leaves lots of room for error, and an over- or undercooked steak is a big mistake to make when there's a prime-grade dry-aged ribeye on the line. Sous vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. Not only that, because sous vide is such a gentle cooking process, you'll be able to achieve steaks that are more evenly cooked from edge to edge than what you'll find in even the best steakhouses in the world. FULL STORY: https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html Our guide to immersion circulators: https://www.seriouseats.com/2018/12/best-sous-vide-immersion-circulators.html Anova Precision circulator (used here): https://amzn.to/2ZFYkig See More Like This! How to Make Sous Vide Chicken Wings: https://youtu.be/pu9pAx-PuY8 How to Make Lomo Saltado: https://youtu.be/HquhCYq9WKc How to Batch Almost Any Cocktail: https://youtu.be/3fpIPcq58tk Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.