PERFECT SEARED STEAKS

Steak is the thing that makes people fall in love with sous vide cooking. We’ve included a pan sauce recipe that goes together after the steaks are seared. 2 pounds boneless beef steaks such as strip, rib-eye or tenderloin, 1 to 1 1/2-inches thick Salt and pepper 7 tablespoons vegetable

oil, divided

Using a sous vide circulator, preheat water to 130 degrees.

Season steaks with salt and pepper. Place steaks and 1/4 cup oil in vacuum bag or food-safe sealable plastic bag and toss to coat. Arrange steaks in a single layer and seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until steaks are fully submerged, then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of bag, release remaining air bubbles and reseal bag. Cover water bath and cook 90 minutes or up to 3 hours.

When ready to serve, remove bag from water bath. Remove steaks from bag and move to a paper towel-lined plate. Let rest 5 to 10 minutes. Pat steaks dry. In a medium skillet, heat remaining 3 tablespoons oil over medium-high heat until just smoking. Sear steaks, about 1 minute per side, until well-browned. Remove to cutting board and allow to rest at least 5 minutes. Slice into 1/2-inch thick slices. Serves: 4

— Adapted from a recipe in ““Sous Vide for Everybody” by America’s Test Kitchen ($26.99, America’s Test Kitchen).

Per serving: 596 calories (percent of calories from fat, 68), 47 grams protein, no carbohydrates, no fiber, 45 grams fat (11 grams saturated), 111 milligrams cholesterol, 253 milligrams sodium.