Blend the grill and sous vide steak to make fantastic, tender steaks with this recipe. Watch this video, then visit for step-by-step instructions.

As a hard-core griller, I often lie awake at night dreaming of the perfect steak, an intoxicating mouthful of flavor with every bite. Tender as a love ballad, juicy as a Georgia peach, with a crisp crust that deftly balances smoke and seasoning to create a steak that puts even the finest steakhouse to shame.

That quest has led me to Sous-Vide-Que, combining sous vide and grill. Preparing food via a controlled temperature water bath is a fine technique that marries well with the grill and smoker (click here to read more about how sous vide works with grilling and barbecue). It is, in fact, a superb variation on a technique we have long promoted called reverse sear (click here to learn more about the reverse sear technique).

When preparing a steak via sous vide, the meat is generally seasoned with salt and sometimes with the addition of olive oil, butter, and/or fresh herbs for added flavor, and then placed in an airtight plastic bag before being submerged in a hot water bath that has been set to a precise temperature. Depending on the cut of beef and its thickness, the process can take anywhere between 75 minutes and six hours, according to “The Complete Sous Vide Cookbook” by Chris McDonald.

By starting steak in temperature-controlled sous vide water bath, it’s rendered perfectly cooked every time. Before hitting the grill, the food is shocked in an ice and water bath to stop cooking so that it can be grilled without overcooking.

#sousvide #sousvideque #steak #barbecue #bbq #recipe #grilled #meat #meatlovers #meathead

Did you enjoy this video? Subscribe to our channel.

Also, subscribe to our Smoke Signals newsletter and receive tested recipes, proven techniques, reviews, and much more. Click here:

Learn everything you need to know about outdoor cooking and up your BBQ IQ at:

Get a free 30-day trial to our Pitmaster Club:

source