Nothing beats the anticipation of a perfectly cooked steak, right? As someone who once believed grilling was the only path to steak nirvana, sous vide has completely changed my game. Imagine biting into a cut that’s melt-in-your-mouth tender, as though it’s been dreaming of being savored its whole life.
Steps
- Fill a large container with water and attach your sous vide device. Set the temperature to 130ºF for medium-rare steak and wait for the water to reach the desired temperature.
- Season the steak generously with coarse sea salt and black pepper, then let it rest for 10-15 minutes. Place the steak into a sealed bag, adding butter and herbs like rosemary or thyme.
- Submerge the sealed bag with the steak into the sous vide water bath. Let the steak cook for a minimum of 2 hours, and up to 4 hours for extra tenderness.
- Take the steak out of the sous vide and remove it from the bag, discarding any liquid. Set the steak aside on a plate.
- Heat a cast iron skillet over high heat, adding olive oil once the pan is hot. When the oil is fragrant, sear the steak for 1 minute on each side to achieve a crispy exterior.
- Remove the steak from the heat and allow it to rest for 10 minutes before serving. Enjoy with chimichurri or your preferred side dish.
Ingredients
- 1 lb. New York strip steaks (or any 1-inch thick steak cut)
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon coarse black pepper
- 2 herb sprigs (rosemary, thyme, or oregano)
- 2 tablespoons butter
- 2 tablespoons olive oil
Nutritional Values
Calories: 2956 kcal | Carbohydrates: 4 g | Protein: 232 g | Fat: 220 g | Fiber: 0 g | Sugar: 0 g
FAQ
- What is the best temperature to set for medium-rare sous vide steak?
- Set your sous vide water bath to 130ºF for a medium-rare steak. This ensures the entire steak will reach that exact temperature.
- Can you use different cuts of steak for sous vide cooking?
- Yes, you can use various cuts such as New York strip, ribeye, skirt, t-bone, and porterhouse. Each cut can be cooked perfectly using the sous vide method.
- How long should you sous vide a steak for optimal tenderness?
- It is recommended to sous vide your steak for at least 2 hours to achieve maximum tenderness. You can extend this to 4 hours, but any longer might cause the texture to become too soft.
- Is it necessary to sear the steak after sous vide cooking?
- It is advised to sear the steak after sous vide cooking to achieve a crispy exterior. You can use a cast iron skillet or a grill for this step.
- What ingredients do you need to prepare sous vide steak?
- You will need a steak that is at least 1 inch thick, coarse sea salt, black pepper, fresh herbs like rosemary, thyme, or oregano, butter, and olive oil. These ingredients enhance the flavor and texture of the steak.
Tips
- Choose the Right Steak Thickness: Ensure your steak is at least 1 inch thick for optimal results when using the sous vide method. This thickness allows for even cooking throughout the steak.
- Use Coarse Salt and Pepper: Always opt for coarse sea salt and black pepper instead of finely ground varieties. This enhances the flavor of the steak, especially when it is cooking in the sous vide.
- Maximize Flavor with Herbs and Butter: Add a sprig of fresh herbs like rosemary, thyme, or oregano, along with a tablespoon of butter, to the sous vide bag. These ingredients will infuse the steak with a rich, herby flavor as it cooks.
- Finish with a Sear for Texture: After sous vide cooking, sear the steak in a hot cast iron skillet with olive oil or butter for about one minute on each side. This step is crucial for achieving a crispy, flavorful crust on the outside.
Equipment
- Sous Vide Immersion Circulator – Essential for cooking steak sous vide by maintaining the water bath at a precise temperature.
- Cast Iron Skillet – Recommended for searing the steak after sous vide cooking to achieve a nice, crispy exterior.
- Stasher Bags or Food Saver Bags – Used for sealing the steak with herbs and butter before placing it in the sous vide water bath. These bags are reusable and help in vacuum sealing the steak.
- Meat Thermometer (e.g., Thermoworks Thermapen) – Useful for checking the doneness of the steak after cooking, especially if you are particular about temperature accuracy.
- Large Pot or 12 qt. Plastic Bin – Required to hold the water bath for the sous vide process; if not available at home, a suitable large container needs to be purchased.
