Perfect Sous Vide Steak
Serves: 1
Prep Time: 10 min. Cook Time: 2 hours 5 min. |
Never overcook a steak again. This easy method requires a sous vide cooker, freezer bags or a vacuum sealer and time. You can sit back while you make the perfect steak every time. This recipe is for a mid-rare steak, but use your sous vide to determine your steak temperature and cook to your liking.
Ingredients
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Directions
- Combine all herbs and spices in a food processor or coffee grinder until powder. A mortar works fine too.
- Set Sous Vide Machine to 130°F
- Generously season steak on both sides and place in freezer bag, or if available vacuum seal the steak. If you're using a freezer bag, make sure to press ALL of the air out of the bag and seal tightly. You do not want air trapped inside.
- Once your sous vide reaches the temperature, place your steak inside and set a timer for 2 hours.
- When the timer ends, remove steak and pat dry with paper towels. You want this to be as dry as possible, but don't roughly press into the steak, you'll lose the juice inside.
- Using a cast iron skillet (If you don't have one I again, recommend this one from Lodge Cast Iron) heat your oil or butter over high heat until shimmering. DO NOT burn the butter.
- Sear for 30 seconds per side.
- Rest steak for 5 minutes on cutting board.
- Serve immediately.
*Never add olive oil to a cold pan, you can actually "burn" it, turning it acrid and bitter. Make sure your pan is warm, not hot, before adding olive oil.
Sulli Says: I love steak, and I personally think mid-rare is the way to go. If you're a "Well Done" eater, I respect that. At home that's okay. If you're at a restaurant though, consider reading this article: Don't Eat Before Reading This (you may need to use reader view in Safari browsers) by Anthony Bourdain. It may be 20 years old, but it's a great read from the mind of one of the best to ever do it.
I personally rock with Anova and their Sous Vide Machines. I think they are consistent and easy to clean, and more importantly are connected to the wireless world and can pair with your device to give you progress updates and alerts. I've linked a few at the very bottom of the page but this one is still my favorite: Anova Sous Vide. I've also included a great starter vacuum sealer. It's what I started with, and still use on a regular basis.
Like this recipe? Have pictures of your success? Share in the comments below!
Sulli Says: I love steak, and I personally think mid-rare is the way to go. If you're a "Well Done" eater, I respect that. At home that's okay. If you're at a restaurant though, consider reading this article: Don't Eat Before Reading This (you may need to use reader view in Safari browsers) by Anthony Bourdain. It may be 20 years old, but it's a great read from the mind of one of the best to ever do it.
I personally rock with Anova and their Sous Vide Machines. I think they are consistent and easy to clean, and more importantly are connected to the wireless world and can pair with your device to give you progress updates and alerts. I've linked a few at the very bottom of the page but this one is still my favorite: Anova Sous Vide. I've also included a great starter vacuum sealer. It's what I started with, and still use on a regular basis.
Like this recipe? Have pictures of your success? Share in the comments below!