Although you can cook a wide range of food with Anova, one of the primary ways people learn about sous vide is through experiencing a mouth-watering steak. Undoubtedly, Anova consistently produces amazing steak - Just take a look at a few examples of steak cooked by our family of #anovafoodnerds
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Our customers say that steak cooked with Anova is better than what they could produce using a grill, stovetop, or oven. The reason - when using traditional methods of cooking, heat transfers inefficiently. For example, when you use a grill, stovetop, or oven, heat and temperature fluctuate. According to this Slate article
, "A 350-degree residential oven is designed to stay between around 330 and 370 degrees—and that’s if it’s well-calibrated..." Your stovetop and grill are even less precise. Ever wonder what the difference is between "9" and "high" on your stovetop?
So, let's break down cooking steak on a grill, stovetop or in an oven:
|Medium-rare steak target temp:
||129° F / 54° C
|Difference between medium-rare and medium:
|Chances of hitting 129° F / 54° C:
Heat moving through air is impossible to control or predict. It's always in flux, which is why you often can't take your eye off that steak without it burning. Anova eliminates this difficulty - set the temperature to 129° F / 54° C, and you'll get steak cooked precisely to 129° / 54°.
400° . . . puhlees
Even if you get lucky and come close to your target temp, it's impossible for you hit that temp on anything more than a fraction of the finished product. That's because heat transfers from the "outside-in" in uneven bands, leaving most of the steak at a temp well above the target. With Anova, the entire steak is cooked evenly, resulting in, well, perfection.
If you're interested in learning more, here are some useful links:
Get down-to-the-degree temperature control with Anova and learn how easy it is to cook a better steak than the world's best steakhouses with the Anova Precision Cooker