Jump to Recipe

This shop has been compensated past Commonage Bias, Inc. and its advertiser. All opinions are mine solitary. #SousVidePerfection #CollectiveBias

Cooking a steak sous vide ways perfectly cooked steaks every time. Fool proof, reliable and oh and so juicy!

Well-nigh a yr ago, I was gifted a sous vide pod. I had heard about the whole buzz regarding sous vide cooking just hadn't attempted to do it myself or tried whatsoever food cooked through that method (at least to my knowledge).

Information technology took me a while to finally try information technology, equally the concept was then foreign to me that at first I wasn't that excited. Well, I terribly regret non embracing it earlier! Sous vide is life, y'all!

No more than guessing if your steak is cooked at the correct temperature, no need for a thermometer and no more than crying over an overcooked expensive steak. Just perfect, chef quality, juicy steak every single fourth dimension!

What is Sous Vide Cooking?

If you're non yet familiar with this technique, sous vide (which is pronounced "sue veed" and means "nether vacuum" in French) is the process of cooking nutrient in vacuum sealed bags in a temperature controlled water bath.

This French technique relies on precise temperature instead of timing. And is very hands-off, equally you set the equipment, walk away for whatsoever corporeality of time y'all are choosing to cook your food and come dorsum to consistent, perfect results.

Information technology is also very convenient as you lot get to sous vide food before hand and merely sear them up right before serving.

What yous'll need to cook a sous vide steak

The answer is: not a whole lot. Just y'all will need ii essential pieces of equipment and a pan for searing.

  • A adept vacuum sealing system– After all, you don't want to ruin your $fifteen steak by having h2o enter the cooking bag. My favorite is the FoodSaver® V4440 2-in-1 Automated Vacuum Sealing Organization along with FoodSaver® 3PK 11″ Vacuum Seal Rolls.

I'thou kinda obsessed with my machine. I am guilty of having food go bad more often than I'd like to acknowledge, but ever since I started using FoodSaver®, this problem is not an issue anymore. No wonder they are the number 1 vacuum sealing system in the US! It truly works and is great for sous vide steak and other food as well.

The vacuum sealing system removes air from the bag and then that food is protected from the deteriorating furnishings of oxygen and creates an airtight seal to lock in freshness and protect food from spoiling (or water from getting in when cooking sous vide).

The rolls are as well awesome as they are specifically designed to withstand boiling temperatures and are very durable, resisting punctures and violent while cooking. Available in a variety of sizes, they are besides safe for microwave, freezer and refrigerator.

You lot tin find both these products at Amazon. And considering FoodSaver® peeps are superb, you can go them for 20% off from half dozen/4 to six/9! Only click the links below or click the products in the shoppable paradigm above.

Amazon Best Deal 20% off FoodSaver® V4440 two-in-1 Automatic Vacuum Sealing System

Amazon Best bargain 20% off FoodSaver® Vacuum Seal Rolls.

  • A Sous Vide machine, aka an immersion circulator.

This is the device that you lot volition insert into a pot of water. Information technology heats the water to a specified temperature and keeps the water at that temperature, simultaneously heating and circulating the water.

These machines used to price big bucks and therefore were simply used at restaurants, only nowadays home cooks can get 1 for less than $100!

  • A cast iron pan – for searing the steak afterwards information technology's cooked.

Cooking temperature and times

The chart above is for steaks that are upwardly to 1 inch thick. I'll try to update it soon for thicker steaks, but in the concurrently merely know that it will probably take a little longer!

Since you are going to sear (or rapidly grill) the steak later on information technology's washed cooking in the sous vide bath, I recommend cooking nether the desired final temperature, every bit the searing might overcook it a bit.

Also, I must advise yous that the USDA recommends steaks and roasts be cooked to 145°F and then rested for at least 3 minutes.

Searing a Sous Vide Steak

Once your sous vide steak has cooked for the programmed amount of time, it will await a chip… well, not appetizing! It is missing the crust, the wow gene that everybody likes in a steak.

Only no worries, only pat dry so sear it for a minute per side in a pipping hot cast atomic number 26 or finish it outdoors on the grill.

After a few months playing with sous vide cooking, I must confess that I overcooked my steaks a few times, because I was afterwards a nice brownish crust. The truth is, if y'all keep your steak also long in the cast iron, it will overcook and you volition lose that perfect sous vide temperature. So I just quickly sear and so end with a paw torch (i of the ones you use for creme brulee) for some steakhouse-quality char.

So, how does information technology sound? Piece of cake, correct?

I can't wait to share other sous vide recipes with you guys. In that location is a lot to explore and I'thousand sure y'all volition be hooked equally I am!

Ingredients

  • one (about 1 one/2-inch thick) steak (I recommend ribeye or strip), virtually ane pound
  • Salt and freshly basis pepper, to taste
  • Aromatics: thyme and rosemary (optional)
  • ane tablespoon vegetable oil

Instructions

  • Make full a pot with water and preheat your sous vide cooker to desired final temperature, following manufacturer's instructions.
  • Season the steak and add together it to a vacuum bag, along with aromatics (if using). Seal the bag with a vacuum sealing organization.
  • Once the sous vide cooker is preheated, add the sealed bag to the water bath and cook for the desired fourth dimension (come across nautical chart in post for time and temperatures).
  • One time cooked, remove steak from the water bath, open and pat dry with paper towels.
  • Preheat a cast atomic number 26 pan, over high heat, until smoking. Add vegetable oil and sear the steak for about ane minute per side. You lot can add together butter at this point, if you wish. You can as well add some char to your steak with a cooking torch.
  • Serve steak immediately.