Can I skip the sous vide step?

You can, but sous vide ensures even doneness edge-to-edge before searing. Without it, sear the steaks directly in a hot pan for 3-4 minutes per side for medium-rare, though the interior may be less precise.

How do I know when the steak crust is ready?

After applying the cumin rub, sear in an ultra-hot pan for 1-2 minutes per side. The crust is ready when it's deeply browned and pulls away easily from the pan.

Can I use fresh corn instead of frozen?

Yes. Fresh corn kernels work identically and may char slightly faster. Frozen kernels are equally flavorful and convenient.

What temperature should the pan be for searing?

As hot as your stovetop allows—ideally smoking slightly. This high heat develops the cumin crust quickly without overcooking the sous vide-prepared interior.

Can I make this without chili powder?

Yes. The cumin is the dominant spice; chili powder adds depth and mild heat. Omit it for a pure cumin flavor or swap in ¼ tsp cayenne if you prefer more heat.

Cumin Rubbed Steak with Charred Corn

Name: Cumin Rubbed Steak with Charred Corn
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 2 servings
Cuisine: Tex-Mex
Ingredients: 2 (5 oz) sirloin steaks, vacuum sealed; 2 cups frozen or fresh corn kernels; ½ cup jasmine rice; 2 tsp vegetable oil; 2 tsp cumin; ½ tsp chili powder; 1 lime; ¼ cup finely chopped cilantro

1

Place steaks in a Suvie pan, cover with water, and place in the bottom zone of Suvie.

2

Place corn kernels in a second Suvie pan and place in the top zone of Suvie. Input settings, and cook now or schedule. Bottom Zone: Sous Vide at 130°F for 1 hour, 30 minutes. Top Zone: Sous Vide at 130°F for 1 hour, 30 minutes

3

Place 1/2 cup jasmine rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Rice, Long Grain, 1/2 cup

4

After the steaks have finished cooking, remove them from packaging and pat dry thoroughly. Drain any water from corn and pat dry with paper towels.

5

Heat 2 tsp vegetable oil in a heavy bottom skillet or cast iron pan over high heat until just smoking.

6

Rub 2 tsp cumin and 1/2 tsp kosher salt over the steaks and then add to the hot pan and sear for 1 minute without moving. Flip steaks over and sear on the other side for another minute until well browned. Remove steaks from pan and immediately add corn, stirring constantly and scraping the bottom of the pan until charred, about 3 minutes. During the last minute of cooking, add 1/2 tsp chili powder, stirring constantly. Transfer corn to a bowl and season to taste with salt and pepper.

7

Divide rice between plates and then top with corn. Slice steaks against the grain and serve on top of the corn. Garnish with cilantro and a generous squeeze of lime.