# Steak bites?
**URL:** https://community.anovaculinary.com/t/steak-bites/200
**Category:** Anova Precision® Cooker
**Tags:** steak
**Created:** [December 17, 2014, 4:04am UTC](https://community.anovaculinary.com/t/steak-bites/200 "2014-12-17T04:04:47Z")
**Posts on this page:** 2
**Page:** 1
### Author:  [@jshannon](https://community.anovaculinary.com/u/jshannon)
#### Post date: [December 17, 2014, 4:04am UTC](https://community.anovaculinary.com/t/steak-bites/200/1 "2014-12-17T04:04:47Z")
I’m still Anova-less, but I got to thinking of something the other day, and was hoping for a second opinion.
In my mind, one reason why, traditionally, steaks have been cooked “large” (ie, typical steak sizes of \> 1 inch thick and several inches across) is enable decently cooked (medium rare-ish) meat and to not overcook and still get the outside hot enough to have a crust. On the other hand, I prefer a fair amount of crust in every bite – my most favorite bites of filet mignon are around the edge.s
Would this be possible with sous vide + torch? Basically to get “all edges”? Say, 1 - 1.5" cubes of meat in which all six sides are perfectly charred?
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### Author:  [@mspeleoto](https://community.anovaculinary.com/u/mspeleoto)
#### Post date: [December 17, 2014, 6:44pm UTC](https://community.anovaculinary.com/t/steak-bites/200/2 "2014-12-17T18:44:07Z")
Deep frying might be a bit less hassle. Try to get the oil as hot as safely possible (keep away from the flash point)