Sous vide is ridiculously useful for barbecue and grilling situations. Because different meats take different times to cook, and because nobody wants to under- or overcook their meats, we always cook everything until done sous vide, then slap it on a hot grill just to finish. The results are phenomenal. You get the same romanticism of traditional grilling, but with vastly better results. Plus, since all your food is cooked ahead of time and hanging out in a warm bath, when people get hungry, it only takes a few minutes to feed the crowd.

Mix ingredients to combine, add to bag with steak. Follow guidance at Sansaire.com/steak for cooking temperature and time.

Recommend using flank steak, skirt steak, or tri-tip. For tri-tip (thick steaks) cook for 4 hours minimum, up to 24 hours.

Finish over a super-hot grill.