How to Sous Vide a Steak
Which would you rather eat: a tender and flavorful sous vide steak or a tough and gristly steak cooked on the stove traditionally? Well, we think that the answer is obvious. There are plenty of reasons why you should learn how to sous vide a steak. An edge-to-edge cooked steak, smooth and juicy muscle fibers, care-free way to cook an otherwise complex and challenging recipe. You are probably on board by now; so let's dig into the good stuff and learn how to prepare a sous vide cooked steak.
Ingredients for a Sous Vide Steak
First things first: once you learn how to sous vide a steak at home, needless to say that even the most posh restaurant will not be able to prepare a steak that lives up to your expectations. Learning how to sous vide steaks using a high-quality sous vide cooker helps you appreciate this masterpiece-of-a-meat, experience with different doneness levels and flavors, and of course award you with a unique cooking technique that will impress your guests at any given time. To cook a sous vide steak medium rare you will need;
- 1 boneless ribeye or tenderloin steak
- Freshly ground black pepper & salt
- 1 tablespoon extra virgin olive oil
Sous Vide Steak Recipe
1. Set your Saki Sous Vide Cooker to 130ºF manually or via the mobile app.
2. Season your steak with the kosher salt and freshly ground black pepper generously. Make sure the spices are evenly distributed on the entire piece.
3. Place the steak in a medium-size vacuum seal bag and seal it. You can use the water immersion technique, as well as a vacuum sealer.
4. Place the bag in the water bath that you had set up before, and set the timer for 2 hours.
5. Once the timer goes off, remove the bag with the steak from the pot. As soon as the bag is cool enough for you to handle, remove the steak from the bag and pat dry using paper towels. Be careful not to get any paper towel piece on the steak.
6. Heat an iron skillet on high heat with the olive oil. As soon as the oil starts shimmering, place the steak on the skillet and sear until it has become brown enough for your taste. A medium rare sous vide steak takes about 30 seconds on each side for a medium-rare doneness.
7.Place the steak in a medium-size vacuum seal bag and seal it. You can use the water immersion technique, as well as a vacuum sealer.
Sous Vide Steak Temperature vs. Sous Vide Steak Time
The most important part of the sous vide steak guide is to adjust the right time and temperature. The sous vide steak temperature should be adjusted to 130ºF or 54.4ºC; while the sous vide steak time for this temperature would be 2 straight hours. You can sous vide steak from frozen, however you will need extra time for the steak to thaw before placing it in the vacuum bag.
Sous Vide Steak Tips
- Be patient : Sous vide steak cooking takes longer than any other traditional method.
- Add some flavor: For the ultimate sous vide steak seasoning, try adding basil and thyme into the seal bag right before dropping it in the water bath.
- Experiment with different doneness levels: The doneness of the steak is completely up to you. After you have finished with the water bath, you can take longer to cook the steak on the stove for a medium or a well done piece.
- The right temperature and timing is key.
- Season before searing: It's best to season and bag your steak immediately after cooking sous vide and before searing for a soft and cotton-like texture.
- Stick to the timing: For the best results, it is not recommended cooking any longer than the maximum amount indicated for each cut.