🤠’s Sous Vide Tri Tips steak

Sous vide is a French cooking technique that employs a temperature controlled water bath to cook food (first sealed in a vacuum sealed bag). Originally, sous vide cookers we’re expensive equipment with the immersion heater and water tank sold as a single unit. But now you can get cheap immersion heaters that you can use in a deep stove pot to achieve the same effect. You can even order cheap heat resistant water tanks with a cut out in the lid for the immersion heater. Also available are accessories like steel racks to hold vacuum packs secured in the water tank. See picture below.
Cheap cuts of meat can be cooked evenly edge to edge in a sous vide water tank, then seared briefly to achieve a browned crust.

You will need:

a cheap cut of beef - I used a tri tips steak but any cheap cut of beef like flank steak or brisket can be substituted, olive oil and rosemary as seasoning, 100ml red wine, one onion, chopped, butter, salt and pepper to taste,

Step 1. Wash steak, then pat dry with a towel. Rub salt and pepper into steak.

Step 2. Fill sous vide water tank with water. Set sous vide immersion heater for 12 hours at 54.6C. Put steak in a vacuum bag with 1 T of olive oil and a few sprigs of fresh rosemary, then vacuum seal it. Place steak in water bath, secure it underwater.

Step 3. After 12 hours, remove steak from vacuum bag, retaining the liquid for making the wine reduction sauce. Pat dry using towel. Heat cast iron pan with oil and butter.

Step 4. Sauté onions till carameralized. Add red wine and liquid from vacuum bag. Reduce to a thick sauce. Set aside.

Step 5. Add more butter to cast iron pan. Heat the pan and sear the steak for 1 minute each side to get a brown crust. Serve with potatoes immediately