I’ve always thought that a perfectly cooked steak is akin to a masterpiece, like the Mona Lisa of meals, waiting to be savored. Last summer, while scrolling through an endless stream of food blogs, I stumbled upon this ultimate sous vide steak marinade. It was like finding a hidden gem amidst the chaos—a symphony of flavors just waiting to turn any cut of beef into a culinary sensation.
Steps
- Prepare a large pot with enough water to submerge the steak fully and attach your sous vide device. Set the sous vide to 130ºF for medium-rare steak, adjusting the temperature according to your preference.
- Season both sides of the steak generously with coarse sea salt and black pepper. Place the steak into a medium-sized Stasher or Food Saver bag, adding a tablespoon of butter and a sprig of your preferred herb.
- Remove as much air as possible from the bag and seal it tightly. Submerge the bag in the preheated water bath and let the steak cook for 2 to 4 hours, depending on your desired tenderness.
- After cooking, take the steak out of the water bath and transfer it to a plate. Discard any liquid in the bag and prepare to sear the steak for added texture.
- Heat a cast iron skillet over medium-high heat and add two tablespoons of olive oil. Once the oil is hot, place the steak in the pan and sear it for one minute on each side.
- Remove the steak from the heat and let it rest for about 10 minutes before serving. Optionally, serve the steak with chimichurri sauce or your favorite vegetable side dish.
Ingredients
- 1 lb. New York strip steak (or other steak cuts like ribeye, t-bone, or porterhouse; at least 1 inch thick)
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon coarse black pepper
- 2 sprigs of fresh herbs (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 sous vide cooking, and why is it recommended for steak?
- Sous vide is a cooking technique that involves vacuum-sealing food in a bag and cooking it to a precise temperature in a water bath. It is recommended for steak because it ensures the entire cut is evenly cooked to the desired doneness, not just the center.
- Can you use different cuts of steak for sous vide cooking?
- Yes, you can use various cuts of steak for sous vide cooking, including New York strip, ribeye, skirt, t-bone, and porterhouse. The key is to ensure the steak is at least 1 inch thick for optimal results.
- What are the recommended temperatures for different levels of doneness in sous vide steak?
- The recommended temperatures for sous vide steak depend on your preferred doneness: Rare at 130ºF, Medium Rare at 140ºF, Medium at 155ºF, and Well Done at 165ºF. Set the sous vide to about 5 degrees lower than the desired internal temperature as the steak will be seared after cooking.
- How long should you cook steak using the sous vide method?
- It’s recommended to sous vide steak for at least 2 hours for maximum tenderness. While you can leave it in the water bath for up to 4 hours, any longer could cause the tendons to break down, altering the texture.
- Why is it important to sear the steak after sous vide cooking?
- Searing the steak after sous vide cooking is important to achieve a crispy exterior and enhance the overall flavor. This step involves quickly cooking the steak in a hot pan or on a grill for about one minute on each side.
Tips
- Use a Meat Thermometer: To ensure your steak is cooked to your desired doneness, use a meat thermometer. This tool is essential for accuracy and will help you achieve the perfect temperature every time.
- Searing for a Perfect Finish: After sous vide cooking, always sear your steak in a hot cast iron skillet with olive oil or butter. This step adds a delicious crispy texture to the outside, enhancing the overall taste.
- Choosing the Right Container: When setting up your sous vide water bath, make sure the container is large enough to fully submerge your steak. A large pot, plastic bin, or even a small cooler are good options to consider.
- Baste for Extra Flavor: During the searing process, baste your steak with melted butter. This technique enhances the steak’s flavor, giving it a rich, buttery finish.
Equipment
- Sous Vide Immersion Circulator – This is essential for maintaining the water bath at a precise temperature.
- Stasher Bags, Ziploc Bags, or Food Saver Bags – For sealing the steak with herbs and butter before submerging in the water bath.
- Cast Iron Skillet – For searing the steak after it has been cooked sous vide. While many people may have a skillet at home, a cast iron skillet is recommended for its heat retention properties.
- Meat Thermometer (e.g., Thermoworks Thermapen) – Useful for ensuring the steak reaches the desired internal temperature.
