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Perfect Sous Vide Steak

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.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, French
Calories: 700

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

Method
 

Preparation:
  1. Select the Steak: Choose high-quality cuts like ribeye or filet mignon.
  2. Season: Generously season steaks with salt, pepper, and minced garlic. Add rosemary or thyme.
  3. Add Butter: Place a pat of butter on each steak.
Vacuum Sealing:
  1. Pat Dry: Use a paper towel to dry the steaks.
  2. Bagging: Place each steak in a vacuum-seal bag, ensuring they lie flat and do not overlap.
  3. Seal: Use a vacuum sealer to remove the air and seal the bags.
Sous Vide Cooking:
  1. Setup: Fill a large pot or container with water and attach your sous vide precision cooker.
  2. Temperature: Set the cooker to 130°F (54°C) for medium-rare.
  3. Cook: Attach the vacuum-sealed bags to the side of the pot using clips to keep them submerged. Cook for 1-2 hours.
Searing:
  1. Preheat Skillet: Heat a cast iron skillet over high heat until very hot.
  2. Sear: Add a small amount of oil. Sear each side of the steak for 1-2 minutes until a crust forms.
  3. 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.