One inch, 130°F, two hours. Sear hot. Eat happy.
Thicker? Add time. Tougher? Add time. Frozen? Add an hour. It’s not rocket science. It’s water science.
And if you forget it for five hours? No panic. Just flip it. Still awesome. You can’t mess this up.
So go buy a cheap steak. A sirloin. A chuck. Pop it in a bag. Dunk it in warm water. Wait. Sear. Eat.
You’ll never go back to dry, gray grill disaster. Welcome to the water bath club. It’s warm. It’s clingy. And it makes you look like a culinary wizard.
Now go cook something. No excuses.
