Uploaded January 2021 | Updated September 2026, 3 weeks ago
Steak Sous-Vide Reverse Sear
(For a 10 - 14” Deep Camp Oven)
Items Needed:
camp oven
wooden spoon or spatula (for stirring water)
stove
digital thermometer
spring clamp, to secure top of bag to camp oven
Ingredients:
1-2” thick steak, seasoned & sealed in a vacuum bag
2 tbsp. olive oil
4 tbsp. butter
4-7 garlic cloves, crushed
2 sprigs fresh thyme
water to fill camp oven
Directions:
1. Season steak and place in refrigerator for 1-2 days. Remove steak from refrigerator and place in a vacuum seal bag. Remove air from the bag and seal. Refrigerate vacuum sealed steak, if cooking within a week, otherwise place in freezer.
2. Allow steak to thaw, if frozen.
3. Place camp oven onto stove grill, making sure stove legs miss the grill and oven sets centered over burner. Place bagged steak into camp oven. Clamp the bag to the top of the oven. Pour water into camp oven, to within ½” of top of oven. Position digital thermometer so probe is in the water and not touching the bottom of the oven.
4. Light stove with a medium flame and begin stirring water. As water temperature nears desired set temperature, (I use 135°F for medium rare) reduce flame to low. With continuous stirring, watch the thermometer, to make sure water temperature does not reach higher than desired set temperature. When this happens, shut burner off and relight to low when water temperature drops below desired set temperature. There is a lot of stirring, the general rule is one hour of cooking for each inch thickness of meat. Turn bag over at halfway point of cooking time.
5. Shut burner off when cooking time has been met. Remove sealed bag from oven, open and pat dry with paper towels. Allow 10 – 15 minutes for steak surface to dry. Place inverted camp oven lid on stove grill, or the emptied and dried camp oven. Preheat with high heat, add oil & butter. When butter is melted, and garlic and thyme. Immediately, place steak onto heated oil mixture, being careful not to splash the hot oil& butter. Sear 2-3 minutes per side. Remove steak and serve.
Enjoy!!! With all that stirring, you’ve earned a super tender steak!!!
Note: Using this method, you will obtain excellent results, with only a total of 2 degrees of variation. (1 degree below and 1 degree above desired set temperature) Most Sous-Vide heater pump units maintain a desired set point of 1/10th of a degree.
It’s best NOT to use this method outdoors during windy conditions. Sometimes, even a slight breeze will blow out a low flame, so pay attention to the burner, if a breeze comes up.
Webisode Index:
0:00 Intro
0:33 Opening
1:57 Cooking Preparation
2:51 Stirring & Flame Babysitting
7:48 Reverse Sear
10:27 Proof in the Pudding
11:05 Money Shot
11:24 Taste Tester
11:51 Closing
12:30 Outro
13:16 Reverse Seared Steak Webisode Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Steak Sous-Vide Reverse Sear
(For a 10 - 14” Deep Camp Oven)
Items Needed:
camp oven
wooden spoon or spatula (for stirring water)
stove
digital thermometer
spring clamp, to secure top of bag to camp oven
Ingredients:
1-2” thick steak, seasoned & sealed in a vacuum bag
2 tbsp. olive oil
4 tbsp. butter
4-7 garlic cloves, crushed
2 sprigs fresh thyme
water to fill camp oven
Directions:
1. Season steak and place in refrigerator for 1-2 days. Remove steak from refrigerator and place in a vacuum seal bag. Remove air from the bag and seal. Refrigerate vacuum sealed steak, if cooking within a week, otherwise place in freezer.
2. Allow steak to thaw, if frozen.
3. Place camp oven onto stove grill, making sure stove legs miss the grill and oven sets centered over burner. Place bagged steak into camp oven. Clamp the bag to the top of the oven. Pour water into camp oven, to within ½” of top of oven. Position digital thermometer so probe is in the water and not touching the bottom of the oven.
4. Light stove with a medium flame and begin stirring water. As water temperature nears desired set temperature, (I use 135°F for medium rare) reduce flame to low. With continuous stirring, watch the thermometer, to make sure water temperature does not reach higher than desired set temperature. When this happens, shut burner off and relight to low when water temperature drops below desired set temperature. There is a lot of stirring, the general rule is one hour of cooking for each inch thickness of meat. Turn bag over at halfway point of cooking time.
5. Shut burner off when cooking time has been met. Remove sealed bag from oven, open and pat dry with paper towels. Allow 10 – 15 minutes for steak surface to dry. Place inverted camp oven lid on stove grill, or the emptied and dried camp oven. Preheat with high heat, add oil & butter. When butter is melted, and garlic and thyme. Immediately, place steak onto heated oil mixture, being careful not to splash the hot oil& butter. Sear 2-3 minutes per side. Remove steak and serve.
Enjoy!!! With all that stirring, you’ve earned a super tender steak!!!
Note: Using this method, you will obtain excellent results, with only a total of 2 degrees of variation. (1 degree below and 1 degree above desired set temperature) Most Sous-Vide heater pump units maintain a desired set point of 1/10th of a degree.
It’s best NOT to use this method outdoors during windy conditions. Sometimes, even a slight breeze will blow out a low flame, so pay attention to the burner, if a breeze comes up.
Webisode Index:
0:00 Intro
0:33 Opening
1:57 Cooking Preparation
2:51 Stirring & Flame Babysitting
7:48 Reverse Sear
10:27 Proof in the Pudding
11:05 Money Shot
11:24 Taste Tester
11:51 Closing
12:30 Outro
13:16 Reverse Seared Steak Webisode Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
