I’m gonna show you how to make the great Sous Vide Steak at home without this or this. Take your beautiful boneless rib eye and you’re gonna shove it into a normal plastic Ziploc bag. A little bit of rosemary, and then butter to keep it nice and fatty. We use this $5 thermometer right here to make sure that our water is exactly at 125 degrees. Half submerge the steak in there. It’s going to push all the air out of your bag and then you just seal it up, push it down. Now, let’s cook it. Dry it off on some paper towels. Vegetable oil. I like to salt after I see these so it doesn’t turn into corn beef and get a nice sear. Oh, salt both sides. Give that steak a flip. Butter and a little bit of black pepper, and we’re gonna base it in that pepper butter. Let it rest five minutes and share with a friend. Lily, steak. Josh. I got you a fork. Oh, thank you. I’m gonna take it. It’s like cheers. Cheers. This tastes like 125 degrees Fahrenheit. She has synesthesia. She tastes in temperature like how Kanye hears sport.