Time to complete

1 hour

(15 minutes hands-on)

Things you’ll need

  • Your Sansaire
  • Zip-top bag
  • Skillet

Set Up Your Sansaire

Pick a container that will be large enough to fit your food, with extra room left over for water to circulate. A large soup pot is a great choice. Place your Sansaire inside the pot with the Sansaire’s clip on the outside to hold it steady. Add enough water to cover the minimum fill line on the Sansaire, and plug in the power cord.


How Do You Like Your Steak?

Take your time… this could be the most important decision you’ll make today. Pick the doneness that’s most appealing to you, and we’ll show you how to dial it in. The FDA would like to remind you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


You’re in touch with your inner caveman. Red and juicy, rare is what you’d get if you could lure a cow into a hot tub.

Set your Sansaire to



Medium Rare

An elegant choice. Cooked just enough to give the steak a gentle firmness, this is the doneness of choice for many meat eaters.

Set your Sansaire to




A superb decision that brings out the best in many steaks, medium steaks have the faintest traces of pinkness remaining.

Set your Sansaire to



Well Done

Your wish is our command. No judgment… really.

Set your Sansaire to




Seal Your Steak

Place each steak in a plastic bag. Zip-top bags, particularly those labeled as “freezer” bags, are a great choice. You can put more than one steak in each bag – just make sure they don’t overlap each other.

Now it’s time to remove the air so your steaks don’t float. Hold the top of the bag open and lower the bottom into to the water bath. The pressure of the water against the bag will force most of the air out. Keep lowering until just the top of the bag is above the water, then zip the top closed and drop it into the water.

Guess what? You’re cooking sous vide!


Cook for 1 Hour. Take a Break.

Your steak will be ready for the next step in an hour. So, this time is all yours. How about a nap? Want to take the dog for a stroll? Maybe catch up on that show you love? Don’t feel guilty for indulging. If anyone asks, you’re making dinner. Oh… and if that hour of indulgent time turns into two or three or four hours, no worries. Your steak will still be just as perfectly cooked when you return to it.


Remove and Sear

Using tongs, remove your bags of steak from the bath. Take out the steaks and pat them dry –  we’re about to sear them, and wet things don’t like to brown. Our favorite way to sear is with the Sansaire Searing Kit. Light your torch and hold it 3-5” inches from your food, moving in slow passes over the surface until a deep, golden crust develops. Fatty areas may flare up, which adds to the drama (and flavor) of the incredible sear you’re creating.

Don't have the Searing Kit?


Season & Serve

Season your steaks however you prefer – we like to add flaky salt and freshly cracked black pepper. Take a moment to admire the perfectly cooked cut of meat you just dished up.

Share the Love

If this was the best steak you’ve ever cooked, we want to hear about it. Scratch that, we want to see it! Post your results to the interwebs with hashtag #sharesansaire and we’ll brag on your behalf. We apologize in advance if people start inviting themselves over to your house for dinner.

#Perfect #mediumrare from edge to edge. #amazingly moist and tender after a 24h bath at 55 degrees C with the #Sansaire, finished over #charcoal. #BlackAngus #chuckroll #sousvide
Sous vide ribeye with Italian salsa verde. #sansaire #happyfathersday
Sous Vide STEAK n' EGG...
1st sous vide outing | 3 eggs. 2 steaks. 1 fire. #vscocam #sousvide #sansaire #65egg #modernistcuisine #modernistcuisineathome
Weekly steak cooking experiment, 3rd attempt. Goal? Make that steak from The Matrix :) #sousvide #sansaire #cooking
Sous vide Prime New York Strip, lump crab meat and baby arugula with a red wine vinaigrette dressing. Nothing too fancy, just good food prepared right. Happy Friday!

Hungry for More?

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