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Cooking
Reverse searing
Searing your meat after slow and precise cooking is the easiest way to boost those
already delicious avors through the roof without overcooking. Try reverse searing
for tender, juicy meat with a beautiful, burnished crust.
01 After sous vide cooking, remove the meat from the cooking pouch and gently pat it
dry to remove as much moisture from the exterior of the meat.
02 Use the Sauté program set to High to give it a good sear, or use a hot cast iron pan,
browning torch, or a grill — anything hot to lock in that moisture!
In general, after sautéing, steaks need to rest to allow the internal temperature
to even out. However, with sous vide cooking, the internal temperature is already
consistent. So there’s no need to rest—you can serve your steak immediately.
Ingredients and Seasonings
• Salt goes a long way when it has nowhere to go, so it’s better to use a little less than
you normally would, especially with meats, poultry, and sh. If you nd it needs more
after cooking, it’s easy to salt to taste.
• Use high quality, fresh ingredients when cooking sous vide to ensure the best
possible avor.
• Use fresh garlic instead of garlic powder. Garlic powder can become bitter when
cooked sous vide. Fresh garlic will give you the best results.
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