Redneck Sous Vide with the Arteflame | Sous Vide in a Cooler

Well I hope to keep this up - regularly writing blog posts that is.  I remember seeing someone do a video a long time ago where the cooked a steak in a cooler and finished it on the grill.  I figured since it was like 2 degrees out it would be the perfect time to give it a try!

I started off by seasoning a NY Strip steak with kosher salt and freshly cracked pepper.  Then I added it to a vacuum seal bag along with some fresh thyme and garlic infused olive oil.







Filling the cooler I found out that my tap water on hot is 110 degrees Fahrenheit.  Figuring that the Styrofoam cooler that I was using would loose a bunch of temperature over the 45 minutes it takes to cook a steak this size, I used a starting temperature of 133 degrees.

 Sear for 30 seconds on each side.  Repeat so that each side is seared twice.  Then sear the sides.  There really isn't a need to rest a steak cooked this way.

 Ingredients:
New York Strip Steak
Kosher Salt
Freshly Cracked Black Pepper
Fresh Thyme
Garlic Infused Olive Oil
Finishing Salt (I used Maldon Sea Salt)