Sous Vide Steaks Recipe (2024)

FAQs

Sous Vide Steaks Recipe? ›

Set the sous vide to 130ºF and let the water come to temperature. Salt and pepper the steak and let the steak sit for 10-15 minutes. Then place the steak into a stasher bag, Ziploc, or food saver bag with butter and herbs. Place steak into the sous vide and let it sous vide for at LEAST 2 hours.

Sous vide temperatures are safe for extended periods of time, but they are low enough that a steak cannot actually overcook. When you are on the last step of the process, you may have seven or eight steaks in the bath simultaneously–which by now will be full to the brim. The Norwood method!

Here at Sous Vide Tools we often like to add a small amount of butter to the bag and find that for best results, flavoured butter works really well to add a little something extra during the cooking process. Our preference is to place butter into the bag itself, rather than on top of the product.

For an easy cookout, cook your steaks sous vide, then transfer the water and the steaks to a beer cooler and seal it shut to take with you to the grill. When ready to cook, crack open the cooler, un-bag the steaks, and grill them to give them surface texture and flavor.

Place steak into the sous vide and let it sous vide for at LEAST 2 hours. You can leave it in the water for up to 4 hours. Remove steak from the sous vide, discard liquid in the bag, and set steak aside on a plate. Heat a large cast iron skillet over high heat and add two tablespoons of olive oil to the pan.

Do Steakhouses use Sous Vide Cooking Methods? Pre-cooking juicy steaks using sous vide is common in steakhouses across the United States. This might come as a surprise to frequent steakhouse customers, but using the technique allows chefs to cook great tasting steaks every time.

For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three hours. We recommend 125°F for a perfect medium-rare steak for the optimal eating experience.

Overlapping Sous Vide

This can be done in a few ways. One way is to cook the medium steak first. Then turn down the temperature of the sous vide bath to medium rare and add the other steak. Because sous vide doesn't overcook the steaks, the medium one will be fine in the water bath for the extra time.

Can you use Ziploc bags for sous vide? ›

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Preheat a sous vide cooker to desired final temperature. (See note below for temperature and timing charts, or find the same charts here.) Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly.

With sous-vide, you get the benefits of poaching (extremely tender proteins), but you lose out on the delicious flavor compounds that develop when searing and roasting. For this reason, some chefs recommend searing your meat or chicken before cooking sous-vide, to enhance the flavor.

Searing Makes Sous Vide Food Look More Appetizing

If you've pulled a piece of meat out of the sous vide bag it appears kind of gray. It really doesn't look fantastic. Putting a sear on it adds some great visual cues. Now it looks more appealing and more appetizing, something you're ready to dive into.

We all agreed the texture was better on the sous vide steak, softer and with the solid, evenly cooked texture that you find in slow-cooked meats, such as smoked brisket or barbecued pork. The conventional steak had a bit more flavor on the exterior imparted from the caramelizing factor from the fire.

Most steaks can be cooked sous vide for 2 to 4 hours and will result in a more tender version of how that steak traditionally tastes.

Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

The sous vide method transforms tough cuts of meat like beef brisket, pork shoulder, and short ribs. If not cooked properly, connective tissues make these cuts taste chewy. Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat.

Cooking the meat: Place the sealed ribeye steak in the sous vide bath and cook until heated through, which depends on the thickness and is usually an hour for a 1" steak. Dry the ribeye steak: Take the sous vide bag out of the water and remove the cooked ribeye steak.