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Sous Vide comes from the French and means “under vacuum”. With this cooking method, you vacuum seal a steak in a special plastic bag and cook it for several hours in a constant temperature water bath. Then you finish the meat on the grill.
Vacuum cooking is particularly suitable for high-quality meat that you want to bring to an exact core temperature. If you treat yourself to a dry-aged Wagyu beef fillet that has been seasoned for eight weeks, you can be sure that this gentle method of preparation will bring it to perfection: The steak is cooked exactly the way you like it and develops its full flavour.