The Excellent Sous Vide Steak Recipe

Since studying to sous vide steak years in the past, it’s now the ONLY manner I cook dinner it at residence. My husband is obsessive about having his steak completely medium-rare, and there’s no different solution to get that stage of precision. 

Sous vide cooking began as a restaurant cooking methodology, however now residence cooks can obtain the identical restaurant-quality steak proper in their very own kitchen. It’s really a game-changer for anybody who loves a young, juicy steak each single time.

Sous vide steak is a technique of cooking steak in water at exact, managed low temperatures for a set period of time. Seal the steak in a bag with butter, herbs, and sous vide steak seasonings, then gently cook dinner in a water bathtub.  

• Completely even cooking: There’s no extra worrying about overcooked edges or undercooked facilities. The entire steak cooks evenly from edge to edge, hands-off.
• Management like a chef: You select the precise temperature to hit your required doneness. For medium-rare, I set mine to 125-128ºF. A fast sear brings it as much as about 130ºF.
• Restaurant-level steak at residence: For those who’ve ever ordered a steak that got here out completely cooked in minutes, it was most likely sous vide. Now, I get that very same lead to my kitchen.

Sous vide steak is easy as soon as the steps. The secret is prep, precision, and ending with an excellent sear. Right here’s my step-by-step course of:

1. Arrange a water bathtub. Fill a big container or pot with water, connect the sous vide, and set the temperature. Examine my temperature information under for exact temps.
2. Season and bag the steak. Generously salt and pepper the steak. Place it in a Stasher, Ziploc, or FoodSaver bag with a tablespoon of butter and a sprig of herbs. Take away as a lot air as attainable from the bag for even cooking and to maintain the steak from floating.
3. Let the sous vide machine work. Submerge the bag within the water bathtub and cook dinner for 2-4 hours. Two hours is ideal for medium-rare, however for an extra-tender steak, go away it for as much as 4 hours. The steak received’t overcook.
4. Sear for taste and texture. Take away the steak from the bag, discard the juices, and pat it dry with a paper towel. Warmth a cast-iron skillet over medium-high warmth and add olive oil or extra butter. Sear the steak for about 1 minute per facet till the surface is golden brown. You possibly can baste the steak with further butter and herbs right here.
5. Relaxation and serve. Let the steak relaxation for five minutes earlier than slicing. Serve it with a chimichurri sauce, roasted veggies, or any favourite sides.

You possibly can eat sous vide steak straight from the water bathtub, however a fast sear provides taste, texture, and that restaurant-quality crust. You can even baste for further richness.

Searing Strategies:

• Stovetop: Warmth a cast-iron skillet with olive oil or butter. Sear steak 1 minute per facet, then relaxation 5 minutes. To baste, add herbs and spoon melted butter over the steak for further taste whereas it’s within the pan.
• Grill: Preheat the grill to 450ºF and sear for one minute on both sides over direct warmth. Let the steak relaxation for five minutes earlier than consuming.

The most effective issues about sous vide is the precision. You possibly can hit your very best doneness each single time. For those who’re going to sear your steak after, the temperature of your meat will rise by a number of levels, so you need to set your sous vide about 5 levels under your most well-liked doneness. 

Right here’s my go-to information, pre-sear:

• Uncommon: 120-129ºF 
• Medium-Uncommon: 130-134ºF
• Medium: 135-144ºF 
• Medium-Nicely: 145-155ºF 
• Nicely-Accomplished: 156ºF and up

The most effective issues about sous vide is that you should utilize almost any lower of steak, so long as it’s a minimum of 1 inch thick. Thicker steaks take longer to achieve the goal temperature, however they arrive out further tender.

I’ve examined every part from smaller ½-pound steaks to 1-pound T-bones, they usually all turned out scrumptious. Listed here are my favourite cuts for sous vide:

• New York Strip: That is my private favourite. It’s juicy, tender, and excellent for medium-rare.
• Ribeye: Ribeye steaks are wealthy and flavorful with a bit extra marbling.
• T-Bone & Porterhouse: These are nice for a show-stopping steak dinner. Simply ensure that the thickness is constant so either side cook dinner evenly.
• Skirt or Flank: Leaner cuts profit from the light sous vide cook dinner, which retains them tender somewhat than chewy. Sliced flank steak is scrumptious in my steak tacos recipe!

You solely want a number of elements earlier than you add your steak to the sous vide. Listed here are the necessities:

• Steak: I used New York strip for this sous vide steak recipe, however any lower of steak will work. Simply ensure the steak is a minimum of 1 inch thick!
• Coarse sea salt + black pepper: All the time season earlier than the water bathtub. Coarse salt and pepper give the most effective taste and texture. Skip the finely floor stuff right here.
• Recent herbs: Rosemary, thyme, and oregano are my favorites. Including them to the bag infuses the steak with delicate herb taste because it cooks.
• Butter: Don’t overlook so as to add the butter to the sous vide bag earlier than you add it to the sous vide. The butter melts within the sous vide and provides a wealthy, buttery taste to the steak.
• Olive oil: The olive oil is used for searing after sous vide. If most well-liked, swap it for extra butter to get a golden, flavorful crust.

Sous vide steak is fairly simple, however a number of key instruments make the method foolproof. Right here’s what you’ll want:

• Sous Vide Immersion Circulator: That is important. It heats and maintains the water on the actual temperature set. For those who don’t have one, there are many dependable, budget-friendly choices out there on-line.
• Container or Pot: You want one thing deep sufficient to completely submerge the steak. I take advantage of a big pot, however a plastic bin, a small cooler, or perhaps a kitchen sink works in a pinch.
• Luggage for Cooking: Stasher baggage, vacuum-seal baggage, or Ziploc freezer baggage are all nice. The secret is to take away as a lot air as attainable so the steak stays absolutely submerged. You should utilize a vacuum sealer for this you probably have vacuum-seal baggage.
• Forged Iron Skillet or Grill: These are non-compulsory however extremely really useful for searing. A sizzling cast-iron skillet is my most well-liked methodology for that excellent crust. Add tongs for flipping.
• Meat Thermometer: That is extremely really useful for precision and peace of thoughts. I take advantage of the Thermapen from ThermoWorks for my steaks.

Sure! You possibly can sous vide steak straight from the freezer, without having to thaw it first. The method is nearly similar to cooking recent steak, however you’ll want so as to add further time, often about 30-60 minutes longer, relying on the thickness. 

The feel and taste are nearly the identical as recent steak. Sous vide gently brings the steak as much as the goal temperature, so it doesn’t lose moisture, and the meat stays tender and juicy. After cooking, simply sear it the identical manner you’d a recent steak to get that golden-brown crust.

To retailer, let the steak cool barely, then wrap it tightly in plastic wrap or place it in an hermetic container. Retailer within the fridge for as much as 3-4 days.

To reheat, the most effective methodology is a heat water bathtub, identical to the unique sous vide. Set the water bathtub to 120-130ºF and let the steak heat for 5-8 minutes. (Thicker steaks will want extra time.) This retains it juicy with out overcooking.

For those who don’t wish to sous vide once more, you may also reheat in a skillet over low warmth or within the oven at 250ºF till warmed via, then rapidly sear for a recent crust. Keep away from microwaving, as it will possibly dry out the steak and damage that tender texture.

The steak is the star of the meal, however the proper sides take it to the subsequent stage. I like it with a chimichurri sauce, however listed here are a number of extra of my favorites:

Sous vide steak is flexible. It’s excellent for a particular dinner, a vacation feast, or perhaps a summer time barbecue. With the proper sides, it’s simple to make it really feel like a restaurant-quality meal at residence.

Are you able to overcook steak with sous vide?

Technically, you may’t overcook steak within the sous vide, as it is going to keep on the identical temperature within the water for nonetheless lengthy you allow it. Which means you received’t have a well-done steak simply because it’s been in there all day. Nevertheless, when you let your steak sit for longer than 4 hours, the tendons will start to interrupt down, and it’ll not have that fabulous chew.  

What are the professionals and cons of sous vide steak?

Sous vide meals assure completely cooked meat from edge to edge, staying juicy, tender, and stuffed with taste. You additionally get full management over doneness, so hitting medium-rare on steaks is easy, and the timing is forgiving. 

On the flip facet, it requires a sous vide setup, takes longer than a fast grill or pan-sear, and you continue to want a quick sear for the most effective steak. 

Which containers work finest when utilizing a sous vide?

There are numerous sorts of containers for sous vide steak. My go-to is a big pot, however ensure that it’s massive sufficient to completely submerge the steak in water.

Listed here are some choices:

What are frequent errors to keep away from when cooking steak sous vide?

A number of frequent errors can journey up even skilled cooks. Seal the bag properly, as air pockets can preserve the steak from cooking evenly. Set the water bathtub to the proper temperature, remembering that the sear will increase the ultimate doneness. 

Be conscious of steak thickness. Thinner steaks warmth up quicker and might overcook throughout searing, whereas thick steaks may have extra time within the water bathtub to achieve the specified temperature. And don’t skip the sear! With out it, you received’t get that golden, flavorful crust.