There is absolutely nothing like taking a bite of a perfectly cooked steak. It's a special feeling. It's tender, it's juicy, and it's bursting with flavor. It's a unique taste and often for a special day. Sous vide steak cooking is the technique that guarantees perfection each time.
With conventional methods more often, the steak is going to come out a bit overcooked or under, and if the temperature is nailed within the middle, there's still getting to be that dreaded grey ring around the edge. Well, we all get it right some of the time, but it takes plenty of practice to induce an ideal cook every single time. that's unless you're cooking your steak with the sous vide method.
Why cooking with sous vide ?
sous vide steak cooking method will produce perfect results on every occasion. Whether you like your steak rare, medium, well done, or in between, there's just no guessing on when your steak is precisely the temperature you'd like it to be when you cook with sous vide.
There's also significantly less shrink when the steak is sous vide. When steak cooks on a hot surface for an extended period, it'll lose liquid and therefore weight. The sous vide technique will prevent all of this from happening.
What does sous vide means ?
Sous vide is a French term meaning to cook "under vacuum." The food is vacuum-sealed in a bag, then that plastic bag is submerged in a temperature-controlled water bath for some time.
The sous vide method has been around for a long time. Still, it's only recently becoming a technique that's commonly used at home due to the accessibility of consumer sous vide machines.
Entertaining and Parties with sous vide
When you are entertaining, you'd probably somewhat be entertaining your guests instead of hovering over the stove, hoping to impress them along with your steak cooking skills (or praying they aren't overcooked).
The fantastic thing about sous vide is that they can be cooked to the proper temperature earlier (like way before your guests even arrive), then quickly sear them off right before serving. This makes for stress-free entertaining while executing perfect food.
Make a dinner party steak
Here’s a thought for a dinner party: Go pick up a fillet a strip, and a ribeye. Season and vacuum them individually or together in plastic bags, then cook them in sous vide water bath based on the temperature and the time from the chart. Sear them off after they are prepared and ready for your steak sampler dinner party.
Everyone can taste to check how the flavors and textures differ and pick their favorite.
One of the fantastic things about sous vide steak cooking is that regardless of the dimensions or thickness of the steak, it'll come out the temperature you would like . meaning if you've got a two-pound T-Bone and an eight-ounce fillet, they're going to both come out perfectly medium-rare at the identical time.
Sous vide temp & time
The perfect temp for medium-rare steak is 54.4° C or 130° F. Depending on your preference; you'll go up or down a degree or two. You'll just set it and forget it (until the steak is done).
For medium-rare, a one-inch steak should be cooked in the sous vide between an hour and three hours. You have that plenty of time that you simply can do other things, and your steak will come out perfect whenever you're taking it out within that time.
Sous Vide Temperature Guide for steak
How to finish a sous vide steak
With sous vide steak cooking in the searing step isn't one you would like to walk away from; not only is it the foremost exciting step, but it happens very quickly, and therefore the steaks can easily overcook if left within the pan too long. You may want to make sure your steaks are as dry as possible so that they sear rather than steam.
The Skillet Method
Heat a heavy cast-iron skillet until it's scorching, then drizzle in enough oil to coat rock bottom of the skillet. Add the steak and sear for 30 second to one minute on all sides, or until they're golden brown. You don't want to allow them to sear for longer than this, or they're going to start to raise the interior temperature.
sous vide steak recipe
Ingredients
- Steak (thick)
- Salt and Freshly Ground Black Pepper
- Fresh thyme sprigs
For searing the Steak
- Tablespoon oil or other neutral oil
- Tablespoon of butter
Instructions
-Fill your sous vide container or pot with water and turn the machine on according to manufactures instructions to 130° F or 54.4° C for medium-rare, or to the desired finished temperature.
-Season the steak liberally on all sides with kosher salt and freshly ground pepper.
-Place a thyme sprig on each side of the steak, then place it in a vacuum seal bag or ziplock bag.
-Vacuum seal the bag if using a vacuum sealer, or if using a ziplock bag; partially seal it removing as much air as possible, then use the water displacement method by placing the bag in the water (always keeping the opening above the waterline) to push the rest of the air out before sealing it.
-Clip the sealed bag to the side of the container to keep it submerged and cook between 1 and 3 hours.
-Remove the bag from the water bath and let the steak rest in the bag for 10 to 15 minutes.
-Cut the bag open and place the steak on a paper towel-lined plate and pat as dry as possible (keep the juices for a quick pan sauce if you prefer).
To sear the steak in a skillet
- Heat a cast iron skillet over high heat until it just starts to smoke. Drizzle enough canola oil to coat the bottom of the pan and let that heat up for a few seconds.
- Place the steak in the skillet and sear for about 30 to 45 seconds on each side until golden brown. Going longer than 1 minute on each side will cause the steak to cook more than desired.
- As soon as the steak hits the skillet, add a few tablespoons of butter along with the thyme sprigs. Once the butter melts, begin basting it over the steak with the thyme until it’s finished the sear is finished.
- Slice and serve immediately. No need to rest it.
Notes
- Recipe makes 1 steak, but can easily be scaled up for more.
- New York strip steak was used in this post, but the recipe works for any cut.
- If the steak isn’t staying submerged, you can put a bowl or plate on top of it to keep it down.
You can also check our new recipes to improve your cooking skills.