Best 4 Sous Vide Steak Recipes
The art of cooking sous vide steak has gained immense popularity in recent years, capturing the attention of both professional chefs and home cooks alike. This innovative technique involves precisely controlling the temperature of the water bath to cook the steak evenly and consistently, resulting in a perfectly cooked and succulent steak every time. Whether you prefer a classic medium-rare steak or a more well-done option, sous vide cooking offers a foolproof method to achieve your desired level of doneness. Say goodbye to overcooked or undercooked steaks, and embark on a journey to discover the secrets of creating the perfect sous vide steak.
Here are our top 4 tried and tested recipes!
SOUS VIDE NEW YORK STRIP STEAK
The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 2h55m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
- Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
- Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
- While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.
- Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
- Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.
- Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
Nutrition Facts : Calories 638.4 calories, Carbohydrate 2.3 g, Cholesterol 231.1 mg, Fat 34.9 g, Fiber 0.5 g, Protein 74.9 g, SaturatedFat 15.1 g, Sodium 518.4 mg, Sugar 1 g
SOUS VIDE STEAK
Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.
Provided by barbara
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 2h10m
Yield 4
Number Of Ingredients 2
Steps:
- Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
- Remove bag from water bath and take out steaks. Pat very dry with paper towels.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.
Nutrition Facts : Calories 443.5 calories, Cholesterol 147.8 mg, Fat 28.2 g, Protein 44.4 g, SaturatedFat 11.1 g, Sodium 129.5 mg
SOUS VIDE FLANK STEAK
Sous vide is a cooking method that uses circulating, temperature-controlled water around food enclosed in a leak-proof plastic bag. Over time, the food reaches the same temperature as the water, but since it doesn't come in contact with direct heat, it doesn't dry out, and it's much harder to overcook. This recipe gives instructions for cooking a flank steak with a sous vide circulator, with a quick sear after the water bath. Because the temperature is controlled, you can complete other tasks in the 90 minute cook time.
Provided by Bibi
Time 1h51m
Yield 4
Number Of Ingredients 8
Steps:
- Fill the water bath container, position circulator, and preheat to 130 degrees F (54 degrees C) according to manufacturer recommendations.
- Combine onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce in a blender or small food processor; pulse ingredients until smooth.
- Pat flank steak pieces dry with paper towels and season with salt and pepper. Spread onion mixture on both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, squeeze out all the air, and seal the bags.
- When the bath has reached 130 degrees, place bags in the water bath. Secure bags to the side of the bath, so they will not overlap each other or come in contact with the circulator. Alternatively, use a rack in the bottom of the bath to hold the sealed bags. Bags should be in the circulating 130 degree F (54 degrees C) bath for 1 hour and 30 minutes.
- About 5 minutes prior to the end of the cook time, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- When the cook time is complete, remove flank steak from the bags and place on a broiler pan.
- Broil in the preheated oven until they reach the desired browning, about 3 minutes per side. Remove from oven and tent with aluminum foil for 5 to 10 minutes. The broiler and the foil tent will allow the internal temperature to rise to 145 degrees F (63 degrees C), or medium doneness, when tested with an instant read thermometer.
- Slice steak across the grain of the meat into thin slices for serving. Season with additional Worcestershire sauce, if desired.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.8 g, Cholesterol 25.2 mg, Fat 8.1 g, Fiber 0.5 g, Protein 14.2 g, SaturatedFat 2.4 g, Sodium 70.6 mg, Sugar 1.9 g
SOUS VIDE MARINATED FLANK STEAK
This marinated flank steak turns out incredibly tender if cooked sous vide. I like to grill it afterwards for a couple of minutes for extra flavor.
Provided by Bren
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 8h15m
Yield 2
Number Of Ingredients 6
Steps:
- Cut off any surface fat from the steak.
- Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish. Add steak and marinate in the refrigerator for 5 hours, turning occasionally.
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 140 degrees F (60 degrees C). Set timer for 3 hours.
- Remove the steak from the marinade and shake off excess liquid. Place into a bag and vacuum seal or use the water emersion method to remove all air.
- When timer is up, remove steak from the pot and pat dry with a paper towel.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place steak on the hot grill and grill on one side for 2 to 3 minutes. Cut in half and serve.
Nutrition Facts : Calories 295 calories, Carbohydrate 19.7 g, Cholesterol 25 mg, Fat 18.1 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 3.7 g, Sodium 558.5 mg, Sugar 17.5 g
Tips:
- Choose the right cut of steak: For sous vide steak, choose a cut that is at least 1 inch thick and has a good amount of marbling. This will help ensure that the steak is juicy and flavorful.
- Season the steak well: Before cooking, season the steak generously with salt and pepper. You can also add other spices or herbs, such as garlic powder, onion powder, or thyme.
- Vacuum seal the steak: Place the seasoned steak in a vacuum-sealed bag. Make sure to remove as much air as possible from the bag before sealing it.
- Cook the steak to the desired doneness: The cooking time for sous vide steak will vary depending on the thickness of the steak and the desired doneness. For a rare steak, cook the steak for 1-2 hours at 129°F (54°C). For a medium-rare steak, cook the steak for 2-2.5 hours at 135°F (57°C). For a medium steak, cook the steak for 2.5-3 hours at 140°F (60°C). For a medium-well steak, cook the steak for 3-3.5 hours at 145°F (63°C). For a well-done steak, cook the steak for 3.5-4 hours at 150°F (66°C).
- Sear the steak (optional): After cooking the steak sous vide, you can sear it in a hot pan or on a grill to create a crispy crust. This is optional, but it can add a nice flavor and texture to the steak.
- Let the steak rest before serving: Once the steak is cooked, let it rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the steak, making it more tender and flavorful.
Conclusion:
Sous vide is a great way to cook steak because it allows you to achieve precise and consistent doneness. By following these tips, you can cook a perfect sous vide steak every time.
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