SIMPLE COOKING WITH STREET-SMART TIPS & EASY RECIPES Mostly sous vide & low-carb.

Hey Reader,

I've been making this Sous Vide Cumin Steak on repeat lately, and I think it's time to share it.

The marinade is four ingredients — lemon juice, olive oil, garlic, and ground cumin. Nothing complicated. But when the steak is vacuum-sealed with it and sits in the water bath for an hour, the cumin penetrates all the way through. And then when it hits the hot skillet? It caramelizes. The whole kitchen fills with a smell that's genuinely hard to describe.

I normally cook my steak at 129°F. In this video, you'll notice I'm at 131°F. There's a reason for that — and it involves something else in the water bath that I think you'll want to see.

​ WATCH THE VIDEO → In the video, I’m also pairing the steak with the Kale Fennel Salad with Yogurt Sauce — many StreetSmart home chefs have already made it, which makes me so happy. It’s a natural fit here: the tangy yogurt sauce plays beautifully against the warm cumin in the steak. On the blog, you’ll find: The full cumin steak recipe A sous vide steak temperature and time chart What cuts work best and why What to pair with the cumin steak Tips for getting the best sear

Get The Recipe

​Watch the video — the reveal is worth it. It's also the first video from my new kitchen. If you try this, hit reply and tell me how it went. I read every single one. Happy sous vide cooking! ​ ​

Cheers,

P.S. Don't forget to subscribe to my YouTube channel for more step-by-step video guides — and if you enjoy the video, a thumbs up goes a long way. Thank you! 🙏