Perfect steak for a large group

At Christmas, most people go for a large roast. Very festive, of course, but also a lot safer than frying steak à la minute for ten people. Or is it? With this handy gadget, all your guests will soon be enjoying a perfectly cooked piece of meat.

The answer to all your problems is to prepare your steak sous vide. This cooks the meat in a water bath at a constant temperature. If you set that temperature to the desired core temperature of the meat, the inside will never cook beyond that point. And the best part? You can prepare all the steaks in advance and leave them in the water bath. At the last moment, all you have to do is briefly fry the steak until crisp.

Core temperature

So what core temperature do you need? For a rare steak, set the sous vide to 50-52 ºC, medium-rare is 55-58 ºC and medium 65-67 ºC. Prefer it just a little more well done? For medium-well, aim for 65-67 ºC. I wouldn’t really recommend well done, but if you’re pregnant and absolutely want to eat steak, go for a core temperature of 70 ºC.

Use it for anything

It’s an investment, of course: a sous vide stick that you place in a large pan costs approximately €70,- to €100,-. But if you overcook all your steaks, you’ve essentially wasted a whole lot of money. You’d be better off spending that money on this handy appliance. Of course, you can also use your new purchase for other meat, fish and even vegetables. Those perfect soft-boiled eggs you sometimes get on your ramen in a restaurant? You can make all of that with the sous vide.