How to Sous Vide A5 Top Round Steak

INSTRUCTIONS

1. Season steaks liberally with salt and pepper. Place steaks in individual vacuum-sealed bags.
2. Sous vide at 130°F for about an hour and a half to two hours, or longer for added tenderness.
3. Remove steaks from the vacuum-sealed bags and pat dry. Apply more salt and pepper if you wiped off the previous seasonings.
4. Let the sous vide steaks rest while pre-heating a heavy-bottomed pan to medium-high to high heat. Open windows and vents to help with smoke.
5. After about 10 minutes, sear each side of steak until browned. Use tongs to sear the edges as well. There’s no need to add fat here — the fat from the Wagyu will be plenty.
6. Taste for salt, and sprinkle with additional seasonings if needed before serving.