The 1 Amazing Sous Vide Steak Recipe You Need
Have you wondered how you can get a steakhouse-quality steak at home? Sous Vide is how!
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Cooking a perfect steak can be daunting, but with sous vide cooking, you can get a consistent, restaurant-quality result at home. Sous vide steak is a game-changer. This guide will walk you through the process, providing tips and tricks to master sous vide steaks, ensuring every bite is tender, juicy, and flavorful.
The Only Sous Vide Steak Recipe You Need
Sous vide cooking involves cooking food in a sealed bag immersed in a precisely controlled water bath. In this article, I’ll go over everything you need to know about cooking steak sous vide, from equipment and preparation to searing and serving.
What is Sous Vide Cooking?
Sous vide is a French term that means “under vacuum.” This cooking technique involves placing food in a sous vide bag, vacuum-sealing it, and cooking it in a water bath maintained at a precise temperature using a sous vide cooker.
The result is a steak that is evenly cooked to the desired final temperature, ensuring tenderness and juiciness with every bite. Unlike a traditionally cooked steak, where the outer layers can be overcooked while the centre remains undercooked, sous vide steak cooks evenly from edge to edge.
Benefits of Cooking Steak Sous Vide
- Consistency: Sous vide cooking guarantees a perfectly cooked steak every time. Because the water bath is kept at a precise temperature, you can cook steak sous vide to your desired level of doneness without the risk of overcooking.
- Flavor: A steak cooked sous vide retains its juices and flavors, giving you a more flavorful steak compared to traditional cooking methods. The sealed sous vide bag traps all the natural juices and aromas, enhancing the taste.
- Tenderness: The gentle sous vide cooking process breaks down the connective tissues in the meat without drying it out. This method is particularly beneficial for tougher cuts of meat that require prolonged sous vide cooking to become tender.
Equipment Needed for Sous Vide Cooking
To cook steak sous vide, you’ll need the following equipment:
- Sous Vide Device: Also known as a sous vide machine or cooker, this device maintains the water bath at a precise temperature. There are various models available, from immersion circulators to all-in-one water ovens. They can be quite inexpensive from sites like Amazon for under £50 (~65 USD).
- Sous Vide Bags: These BPA-free plastic bags are designed to withstand the temperatures used in sous vide cooking. They come in various sizes to accommodate different cuts of meat.
- Vacuum Sealer: This device removes air from the sous vide bag to ensure proper cooking and prevent the bag from floating. It helps create a vacuum seal, which is essential for even cooking.
- Stainless Steel Skillet: After cooking sous vide, you’ll need a skillet to sear the steak and develop a nice brown sear on the outside. A stainless steel skillet is ideal for this purpose because it can withstand high temperatures. Alternatives such as cast iron can also yield great results.
- Paper Towels: These are used to pat the steak dry before searing. Removing excess moisture helps achieve a cleaner-tasting sear.
Ingredients for Sous Vide Steak
To prepare a delicious sous vide steak, you’ll need the following ingredients:
- 1 strip steak or ribeye steak
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, crushed
- Melted butter
- Fresh herbs (optional): Rosemary or Thyme are great options.
Step-by-Step Instructions for Cooking Steak Sous Vide
- Prepare the Steak: Start by seasoning your strip steak or tenderloin steak generously with kosher salt and freshly ground black pepper. If you prefer, you can also apply a spice rub or fresh herbs for additional flavor.
- Vacuum Seal the Steak: Place the seasoned steak in a sous vide bag along with the crushed garlic cloves. Use a vacuum sealer to remove the air and seal the bag. This step is crucial for ensuring that the steak cooks evenly.
- Set Up the Sous Vide Cooker: Fill a container with water and set the sous vide device to the desired final temperature. For a medium rare steak, set the temperature to 130°F (54°C). Sous vide cooking allows you to control the exact doneness of your steak, from rare to well-done.
- Cook the Steak: Immerse the sealed sous vide bag in the water bath. For a strip steak, cook for 1-2 hours; for thicker cuts like tenderloin steaks, cook for 2-3 hours. Prolonged sous vide cooking ensures that the steak is tender without becoming overcooked.
- Sear the Steak: Once the steak has reached the desired temperature, remove it from the sous vide bag and pat it dry with paper towels. Heat a stainless steel skillet over high heat and add a small amount of high smoke-point oil or wagyu beef tallow. Sear the steak for 1-2 minutes on each side until it develops a rich crust. For a cleaner-tasting sear, avoid using butter during this step, although you can finish the steak with a bit of melted butter for added richness.
- Rest and Serve: Let the steak rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat. Serve immediately with your favorite sides.
Tips for Perfect Sous Vide Steak
- Searing: Ensure your stainless steel skillet is extremely hot before adding the steak. This helps achieve an evenly browned crust without overcooking the interior.
- Seasoning: Don’t be shy with seasoning. Sous vide cooking can handle robust flavors, and a well-seasoned steak will be more flavorful.
- Timing: Avoid prolonged sous vide cooking beyond the recommended times. While sous vide is forgiving, cooking for too long can alter the texture of the steak, making it too soft.
- Temperature Control: Ensure your sous vide device is calibrated correctly. Accurate temperature control is key to achieving the perfect doneness.
Troubleshooting Common Issues
- Overcooked Meat: If your steak is overcooked, it may be due to an inaccurate sous vide device or cooking at too high a temperature. Double-check your settings and ensure you’re following the recommended cooking times.
- Undercooked Steak: If your steak is undercooked, verify the water bath temperature and make sure the steak is fully immersed in the water. Also, ensure the sous vide bag is properly sealed to avoid any air pockets.
- Sealing Issues: If you have trouble sealing the sous vide bag, use a reliable vacuum sealer. Air pockets can affect the cooking process, so it’s important to create a good vacuum seal.
Exploring Different Cuts and Techniques
While strip steak and tenderloin steak are popular choices for sous vide cooking, you can experiment with other cuts like t-bone steaks and lean tenderloin. Each cut has its unique characteristics and benefits when cooked sous vide.
- T-bone steaks: These steaks benefit from the gentle sous vide cooking process, which ensures the meat near the bone is cooked evenly. After the sous vide cooking phase, a quick sear on a hot skillet enhances the flavor.
- Lean Tenderloin: This cut is known for its tenderness, and sous vide cooking further enhances its delicate texture. Pair it with a spice rub for a mildly cured ham-like flavor.
- Strip Steaks: These are a favorite for sous vide cooking due to their balance of tenderness and flavor. They cook evenly and develop a rich crust when seared.
Advanced Sous Vide Techniques
If you are looking to take your sous vide skills to the next level, consider these advanced techniques:
- Frozen Steak: You can cook a steak straight from the freezer. Adjust the cooking time to account for the frozen state, and you’ll still achieve a perfectly cooked steak.
- Sous Vide Cooking Phase: Experiment with different cooking phases, such as initial high-temperature searing followed by sous vide cooking for a more complex flavor profile.
- Grill Finish: After sous vide cooking, finish the steak on a gas grill or charcoal grate to add a smoky flavor. Make sure to preheat the grill and use half the burners to create a two-zone cooking area.
Sous Vide Recipes to Try
Once you’ve mastered the basic sous vide steak recipe, try experimenting with these variations to add more diversity to your meals:
- Spice-Rubbed Steak: Apply a spice rub to your steak before vacuum sealing. This can add a depth of flavor that complements the sous vide cooking process.
- Garlic Butter Steak: After searing, finish your steak with a pat of garlic-infused melted butter for a rich, savory flavor.
- Herb-Crusted Steak: Coat your steak with a mixture of fresh herbs and olive oil before vacuum sealing. This adds a fragrant, flavorful crust when seared.
- Smoked Steak: Use a smoking gun to infuse your steak with a smoky flavor before vacuum sealing. This pairs beautifully with the sous vide method.
- Marinated Steak: Marinate your steak in a mixture of soy sauce, honey, and garlic before sous vide cooking. This adds a sweet and savory glaze to the finished steak.
Pairing Suggestions
Pair your sous vide steak with these delicious sides and sauces for a complete meal:
- Mashed Potatoes: Creamy mashed potatoes complement the tender, juicy steak.
- Grilled Vegetables: A mix of grilled peppers, zucchini, and asparagus adds a healthy, flavorful side.
- Red Wine Reduction: A rich red wine sauce enhances the beefy flavors of the steak.
- Garlic Bread: Crispy garlic bread is perfect for soaking up any juices.
- Caesar Salad: A fresh Caesar salad provides a crisp, tangy contrast to the rich steak
Conclusion
Sous vide cooking transforms the way we cook steak, making it accessible for everyone from beginners to professional chefs. By mastering the sous vide method, you can achieve a perfectly cooked, flavorful steak with ease. Experiment with different cuts, seasonings, and cooking times to discover your favorite sous vide steak recipe.
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