Perfect Sous Vide Steak
Experience the ultimate restaurant-quality steak at home with this easy sous vide recipe, ensuring juicy, flavorful, and evenly cooked results every time.
Ingredients
- 2 ribeye or filet mignon steaks
- Salt
- Pepper
- 2 cloves garlic minced
- Fresh rosemary or thyme sprigs
- 2 tablespoons butter
- High smoke point oil e.g., canola or avocado oil
Instructions
Preparation:
- Select the Steak: Choose high-quality cuts like ribeye or filet mignon.
- Season: Generously season steaks with salt, pepper, and minced garlic. Add rosemary or thyme.
- Add Butter: Place a pat of butter on each steak.
Vacuum Sealing:
- Pat Dry: Use a paper towel to dry the steaks.
- Bagging: Place each steak in a vacuum-seal bag, ensuring they lie flat and do not overlap.
- Seal: Use a vacuum sealer to remove the air and seal the bags.
Sous Vide Cooking:
- Setup: Fill a large pot or container with water and attach your sous vide precision cooker.
- Temperature: Set the cooker to 130°F (54°C) for medium-rare.
- Cook: Attach the vacuum-sealed bags to the side of the pot using clips to keep them submerged. Cook for 1-2 hours.
Searing:
- Preheat Skillet: Heat a cast iron skillet over high heat until very hot.
- Sear: Add a small amount of oil. Sear each side of the steak for 1-2 minutes until a crust forms.
- Rest: Let the steak rest for a few minutes before serving.
Notes
- Cooking Times: Adjust the sous vide cooking time based on steak thickness: 1-2 hours for 1-inch thick, 2-4 hours for thicker cuts.
- Temperature: For different doneness levels, adjust the temperature (e.g., 135°F for medium, 140°F for medium-well).
- Resting: Allowing the steak to rest after searing helps retain its juices.