Perfect Sous Vide Steak: The Ultimate Cooking Guide

The moment you cut into a perfectly cooked sous vide steak, it’s like slicing through clouds of meat heaven. The juices flow like a river of flavor, and the aroma? Oh boy, it’s enough to make even the most dedicated vegetarian rethink their life choices. If you’ve ever wondered how to achieve that restaurant-quality tenderness at home without spending a fortune on fancy equipment, you’re in for a treat. Sous vide steak is not just a cooking method; it’s a culinary experience that guarantees juicy perfection every single time. For more inspiration, check out this Instant Pot Beef Stew recipe.

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I still remember the first time I attempted sous vide steak. My friends were convinced I had turned into some kind of culinary wizard after they tasted my creation. Little did they know, my secret was as simple as sealing meat in a bag and dunking it in water. Trust me when I say that this technique will elevate your steak game from mediocre to mouthwatering in no time. Whether it’s for a special occasion or just a Tuesday dinner that needs jazzing up, this dish promises to impress.

I once made sous vide steak for my family’s annual BBQ and let’s just say the neighbors were envious of our backyard feast.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Steak: Choose ribeye or sirloin for their marbling and flavor; they hold up beautifully during cooking.

• Salt: Kosher salt works best for seasoning; it enhances flavor without overpowering the meat.

• Pepper: Freshly cracked black pepper adds a delightful kick; don’t skimp on this essential spice. cherry overnight oats for breakfast fresh cherry salsa topping.

• Butter: Use unsalted butter for finishing; it adds richness and takes the flavor over the top.

• Fresh Herbs (optional): Thyme or rosemary can infuse an aromatic touch during cooking; keep things flavorful and fragrant!

• Vacuum Sealer or Ziplock Bag: A vacuum sealer is ideal but ziplock bags work perfectly too—just remove as much air as possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Steak: Start by seasoning your steak generously with salt and freshly cracked black pepper on all sides. Let it sit at room temperature while you get everything ready.

Seal It Up: Place the seasoned steak in your vacuum sealer bag or ziplock bag with fresh herbs if using. Seal tightly, ensuring there’s no air left inside.

Set Up Your Sous Vide Bath: Preheat your water bath to 130°F (54°C) for medium-rare doneness. If you prefer medium, set it to 140°F (60°C).

Cook It Low and Slow: Submerge the sealed bag into the water bath and cook for about 1-4 hours depending on your desired tenderness—longer cooking times yield ultra-tender results.

Sear Your Steak: Once cooked, remove the steak from the bag and pat dry with paper towels—this helps achieve that glorious crust! Heat a skillet over high heat and add butter.

Finish With Flair: Sear each side of the steak for about 1-2 minutes until golden brown. side of hibachi vegetables Add herbs to the pan during this step for extra flavor infusion!

Let your masterpiece rest for a few minutes before slicing into its juicy goodness.

Now that you’ve got this fabulous sous vide steak recipe down pat, go ahead and impress your friends at your next gathering—or just treat yourself because you deserve it! Enjoy every succulent bite and remember: anyone can cook like a pro with just a little patience and practice! Cajun steak pasta pairing.

Perfecting the Cooking Process

Start by seasoning the steak generously, then vacuum seal it for even cooking. Set your sous vide to 130°F for medium-rare and let it cook for at least one hour but up to four hours for maximum tenderness.

Add Your Touch

Consider adding garlic cloves or fresh herbs like rosemary in the bag for extra flavor. You can also switch up seasonings based on your taste preferences—paprika or chili flakes can add a nice kick.

Storing & Reheating

Store leftover sous vide steak in an airtight container in the fridge for up to three days. To reheat, simply place it back in the sous vide bath at 130°F for about 30 minutes.

Memories of my first sous vide steak still make me smile; my friends couldn’t believe I made it at home! Their delighted reactions fueled my passion for cooking even more.

FAQ

What is sous vide steak?

Sous vide steak is cooked slowly in a water bath at a precise temperature.

How long should I sous vide my steak?

For a tender, medium-rare steak, cook it for one to four hours.

Can I sous vide frozen steak?

Yes, just add an extra hour to the cooking time when using frozen steak.

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📖 Recipe Card

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Sous Vide Steak

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• Author: deleciouscorner
• Total Time: 0 hours
• Yield: Serves 2

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Description

Experience the ultimate in steak perfection with this sous vide recipe. Cooking steak using the sous vide method ensures an extraordinary level of tenderness and flavor that rivals any restaurant. With simple ingredients and easy steps, you’ll impress your family or guests with a mouthwatering meal that’s juicy on the inside and beautifully seared on the outside.

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Ingredients

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• 2 ribeye or sirloin steaks (about 1-inch thick)
• 2 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 2 tbsp unsalted butter
• Fresh herbs (optional): 2 sprigs thyme or rosemary
• Vacuum sealer or ziplock bag

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Instructions

1. Season the steaks generously with kosher salt and black pepper, allowing them to rest at room temperature for 30 minutes.
2. Place each steak in a vacuum sealer bag, adding fresh herbs if desired. Seal tightly, removing as much air as possible.
3. Preheat your sous vide water bath to 130°F for medium-rare doneness.
4. Submerge the sealed bags in the water bath and cook for 1 to 4 hours, depending on your preferred tenderness.
5. After cooking, remove the steaks from the bags and pat dry with paper towels.
6. In a hot skillet, melt butter and sear each steak for 1-2 minutes per side until golden brown.
7. Allow the steaks to rest for a few minutes before slicing.

• Prep Time: 10 minutes
• Cook Time: Up to 4 hours
• Category: Main
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 1 steak (approximately 227g)
• Calories: 450
• Sugar: 0g
• Sodium: 960mg
• Fat: 36g
• Saturated Fat: 15g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 34g
• Cholesterol: 90mg