Sous Vide Steak: A Restaurant-Quality Meal at Home

Ever crave that perfectly cooked, juicy steak you get at a fancy restaurant, but hesitate because of the price tag? Sous vide cooking brings that restaurant experience to your kitchen, ensuring a flawless steak every single time.

Sous Vide: The Secret to Perfect Steak

Sous vide, meaning “under vacuum” in French, is a precision cooking technique that involves sealing your steak in an airtight bag and cooking it in a temperature-controlled water bath. This gentle cooking method allows you to achieve a consistent internal temperature throughout the steak, guaranteeing edge-to-edge doneness.

Sous Vide Steak: What You’ll Need

• Steak: Select your favorite cut – ribeye, New York strip, filet mignon, or even flank steak work well.
• Sous Vide Precision Cooker: This handy appliance precisely regulates the water temperature for perfectly cooked results.
• Vacuum Sealer (Optional): While ideal, a vacuum sealer is not essential. Zip-lock bags can be used with the water displacement method (explained in the recipe).
• Cast Iron Skillet: A cast iron skillet retains heat exceptionally well, creating a beautiful sear on your steak.

Sous Vide Steak: Cooking Like a Pro

• Pat and Season: Pat your steak dry with paper towels to ensure a good sear. Season generously with coarse salt for at least 2 hours, or up to 24 hours, to enhance flavor.

1. Sous Vide Setup: Fill your pot with water and preheat your sous vide cooker to your desired temperature (see Internal Temperature Guide below).

2. Bagging the Steak:

   • Vacuum Sealer Method: Place the steak in a vacuum bag with your favorite aromatics like thyme, garlic, or shallots. Seal the bag according to your vacuum sealer’s instructions.
     • Zip-Lock Method: Place the steak in a zip-lock bag. Slowly lower the bag into the water, submerging most of it. Seal the bag most of the way, leaving a small opening. Carefully press out any excess air while closing the seal completely.

3. Sous Vide Cooking: Gently submerge the sealed steak(s) into the water bath. Cook according to the Internal Temperature Guide below.

Internal Temperature Guide for Sous Vide Steak:

• Rare: 120°F (49°C)
• Medium Rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium Well: 150°F (66°C)

5. The Sear:

   • Pat and Dry: Remove the steak from the bag and pat it dry again with paper towels to ensure a good sear.
   • Cast Iron Magic: Heat a cast iron skillet over high heat with your preferred high smoke point oil (avocado or grapeseed oil work well). Once the oil shimmers, carefully add the steak. Sear for one minute per side for a beautiful Maillard crust.
   • Basting Bliss: For extra flavor, add butter, aromatics from the bag, and fresh herbs to the pan, basting the steak with the melted butter for an additional minute.

5. Rest and Slice: Let the steak rest for 5-10 minutes to allow the juices to redistribute for an even more tender and flavorful bite. Slice the steak against the grain and savor your restaurant-quality sous vide masterpiece!

Sous Vide Steak: Tips and Tricks

• Steak Selection: Thickness matters! Aim for steaks between 1-2 inches thick for even cooking.

• Seasoning Creativity: Explore different spice blends or marinades to add a personal touch.

• Safety First: Remember, foodborne bacteria can multiply rapidly between 40°F and 140°F (4°C and 40°C). Don’t leave your steak in the danger zone for more than 2 hours.

• Sous Vide Versatility: Sous vide is not just for steak! Experiment with other proteins like chicken, fish, or even vegetables for perfectly cooked results every time.

Sous vide cooking unlocks a world of possibilities for the home cook. With this recipe and a little practice, you’ll be a sous vide steak pro in no time, impressing your family and friends with restaurant-quality meals at home.