Decided to try sous vide after hearing about it from a co-worker.
The idea that you can have a perfectly cooked steak at whatever temp you want, every time, was just too alluring for me to pass up.

Just kosher salt and pepper on both sides. Used a ziplock bag and used the water on the outside to displace the air.

Probably one of the best steaks I have ever made. So wonderfully scrumptious

Cut: Inside skirt steak (beef) Method: Sous vide → hot sear → slice against the grain Best doneness: Medium-rare

Tip: Skirt is thin—avoid going past ~4 hrs at steak temps or it can get too soft.

• 1–2 lb inside skirt steak
• Kosher salt (about ½ tsp per lb)
• Coarse black pepper (to taste)
• Neutral high-smoke oil (avocado/peanut) for searing
• Optional: 1–2 Tbsp butter for finishing

• Anova Precision Cooker 3.0 + container & lid
• Heavy-duty freezer bag(s) or vacuum bag
• Cast-iron or heavy stainless skillet, tongs, paper towels

• Trim any silver skin. Pat steak dry thoroughly.
• Season both sides generously with kosher salt and black pepper.
• Bag the steak (single layer). Use water-displacement if not vacuum-sealing. Remove as much air as possible.

• Preheat bath to your target temp (*129°F / 54°C recommended*).
• Submerge bag; clip so it stays fully under.
• Cook 2–3 hours. (Skirt cooks through quickly due to thickness.)

• Keep sealed; chill in 50/50 ice + water for 20–30 min.
• Refrigerate 3–4 days or freeze up to a few months.
• Reheat sealed in sous vide at cooking temp (~45–60 min from fridge; 1.5–2.5 hrs from frozen), then proceed to finish.

• Remove from bag; pat very dry (crust needs dry surface).
• Preheat skillet until ripping hot. Add thin film of oil.
• Sear 30–45 sec per side (and quick kisses on edges) to form a deep brown crust.
• Optional: Add butter at the end; baste 15–20 sec.
• Rest 5 minutes.

• Identify the long muscle fibers and slice *across* the grain into thin strips (bias cut works great).
• Serve as steak, fajitas, tacos, bowls, or salads. Season to taste with finishing salt.

• Skirt varies in thickness—thicker pieces lean toward 3 hrs, thinner toward 2 hrs.
• If the bag floats, add a weight or re-bag; floating = trapped air.
• Save bag juices; reduce in a pan for a quick sauce if desired.
• Food safety: Chill hot meat quickly (ice bath) before storing; avoid leaving in the 40–130°F / 4–54°C range for long.

sous_vide beef steak inside_skirt salt_pepper anova