The Best Sous Vide Steak

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If you’re looking for a foolproof way to cook the perfect steak, look no further than sous vide. Sous vide, which translates to “under vacuum,” is a cooking method that involves sealing food in an airtight bag and cooking it in a water bath at a precise temperature. This technique allows for unparalleled control over the cooking process and produces steaks that are perfectly cooked from edge to edge, with a tender and juicy texture that’s hard to achieve with traditional cooking methods.

While sous vide may seem like an intimidating technique, it’s actually quite simple to master. All you need is a sous vide machine and a vacuum sealer (although you can use a resealable plastic bag in a pinch). And with the help of this foolproof recipe from Serious Eats, you’ll be able to cook restaurant-quality steaks in the comfort of your own home.

One of the great things about sous vide cooking is its versatility. Not only can you use it to cook steaks to perfection, but you can also use it to cook other proteins, such as chicken, fish, and pork. And because the cooking process is so controlled, you can experiment with different temperatures and cooking times to achieve different textures and flavor profiles.

The-Best-Sous-Vide-Steak-Recipe

The Best Sous Vide Steak

Why not give sous vide a try and take your steak game to the next level? With this foolproof recipe, you'll be able to cook steaks that are juicy, tender, and bursting with flavor, every time. Whether you're hosting a dinner party or simply treating yourself to a special meal, sous vide steaks are sure to impress.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
20 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American, French
Servings 2

Ingredients
  

  • 2 boneless ribeye or New York strip steaks, about 1 1/2 inches thick
  • 2 sprigs fresh thyme
  • 2 cloves minced garlic
  • 2 tbsp unsalted butter
  • salt and freshly ground black pepper to taste

Instructions
 

  • Preheat your sous vide machine to the desired temperature. For medium-rare (my preference) steaks, set the temperature to 129°F (54°C).
  • Season the steaks generously with kosher salt and black pepper on both sides.
  • Add the thyme sprigs and smashed garlic to the vacuum-sealed bags along with the steaks. Add a tablespoon of butter to each bag, if using.
  • Vacuum-seal the bags using a vacuum sealer or the water displacement method.
  • Once the water has reached the desired temperature, add the sealed bags to the water bath. Make sure the bags are completely submerged.
  • Cook the steaks for 1 1/2 to 2 hours for medium-rare, or until they reach your desired level of doneness.
  • Once the steaks are cooked, remove them from the bags and pat them dry with paper towels.
  • Heat butter on a cast-iron skillet over high heat until smoking. Add the steaks and sear for 30 seconds to 1 minute on each side, or until a brown crust forms.
  • Remove the steaks from the pan and let them rest for 5 minutes before slicing and serving.
  • Enjoy your perfectly cooked sous vide steaks with your favorite sides and sauces!

Notes

Sous Vide Steak Temperature Ranges:
Doneness  Sous Vide Range Cooking Time 
Very rare to rare  120°F (49°C) to 128°F (53°C)  1 to 2.5 hours 
Medium-rare  129°F (54°C) to 134°F (57°C)  1 to 4 hours (2.5 hours max if under 130°F/54°C) 
Medium  135°F (57°C) to 144°F (62°C)  1 to 4 hours 
Medium-well  145°F (63°C) to 155°F (68°C)  1 to 3.5 hours 
Well-done  156°F (69°C) and up  1 to 3 hours 
Keyword Sous Vide, Steak

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