In a Ziplock bag or proper sous-vide bag combine steaks, teriyaki sauce, salt, pepper. Seal with as little air as possible.

Fill a large pot with water (more than enough to fully cover the steaks), use a sous-vide, find ours HERE and heat to anywhere between 132-137°F (55°C-58°C) depending on how cooked you like your steak. Put the bag of steaks into the water making sure steaks are fully submerged and cook for between 1-3 hours, again, depending on how tender you want your meat…shorter times tend to be a little firmer, longer a little more tender…too too long…and you get into the mushy range. We use Alexa to set our timer, find an updated version of ours HERE.

Heat cast-iron skillet with olive oil until piping hot. Put steaks on to skillet and cook for about 1 minute per side. Add butter halfway through for extra taste (butter will burn quickly….it is way better if you have ghee. If so, add that before the steaks). Steaks are done when nicely charred on each side.

Check out our video to see our process!