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