Pan frying steaks can be a bit tricky but there’s a restaurant trick. There always is. That perfectly done steak that’s pink from side to side can be done at home using a sous-vide. Really great steakhouses probably don’t use them but the fancy restaurants that have steak on the menu? They probably do. Sous-vide technology has come way down in price. The immersion circulator types like Anova go on sale for around a hundred bucks. And they’re compact. Just the circulator/heater. The actual water bath is a big pot. The one you already own and store in your kitchen. You can use a food saver to seal the steaks. Or use ziplock bags and squeeze the air out as best you can. Zip it up almost all the way and use a straw to get this done. Just stick the straw in the bag and suck. Easy. This is a steak salad recipe but there’s absolutely no reason this technique can’t be used to make any steak dish. The sear process throws a decent fond so you can make fond based sauces just as easily. These immersion circulators really do add to the home cooks arsenal. Look into them when you have a chance.
