How to Sous-Vide Steak?

What is Sous Vide?

Sous vide, French for 'under vacuum,' is a cooking technique where food is sealed in an airtight bag and then cooked in a temperature-controlled water bath. This ensures even cooking throughout the food, resulting in a perfectly cooked steak with edge-to-edge doneness.

Unlike traditional cooking methods, sous vide allows you to precisely control the temperature, eliminating the risk of overcooking. This method is particularly beneficial for achieving consistent results with expensive cuts of meat like steak.

Equipment You'll Need

To sous-vide steak effectively, you'll need the following:

• Sous Vide Immersion Circulator: This device heats and circulates the water, maintaining a consistent temperature.
• Water Bath: A container large enough to hold the steak and water. A stock pot or dedicated sous vide container works well.
• Vacuum Sealer (Recommended): This removes air from the bag, ensuring optimal heat transfer. You can also use freezer bags with the water displacement method (see below).
• Vacuum Seal Bags or Freezer Bags: Make sure they are food-safe and can withstand the water temperature.
• Instant-Read Thermometer: To verify the internal temperature after cooking and during searing.
• Tongs: For handling the steak.
• Heavy Skillet (Cast Iron Recommended): For searing the steak.
• Oil with High Smoke Point: Such as avocado oil, grapeseed oil, or canola oil, for searing.
• Butter (Optional): For basting during searing.

Choosing Your Steak

The best cuts for sous vide include:

• Ribeye: Richly marbled and flavorful.
• New York Strip: Firm texture and good flavor.
• Filet Mignon: Tender and lean.
• Sirloin: More affordable and flavorful.

The thickness of the steak will affect the cooking time. Aim for at least 1 inch thick for best results.

Seasoning and Preparing the Steak

Season the steak generously with salt and pepper. You can also add other aromatics like garlic cloves, fresh herbs (thyme, rosemary), or a pat of butter directly into the bag. Don't be afraid to be generous with the seasoning, as some of it will be lost during the sous vide process.

Place the seasoned steak in a vacuum seal bag or a freezer bag. If using a freezer bag, use the water displacement method to remove as much air as possible. To do this, slowly lower the bag into the water bath, allowing the water pressure to push the air out. Seal the bag just before the water reaches the top.

Setting the Temperature and Cooking Time

Use this chart as a starting point, but remember that cooking times can vary depending on the thickness of your steak.

Set your sous vide immersion circulator to the desired temperature. Once the water reaches the correct temperature, gently lower the bag with the steak into the water bath. Make sure the steak is fully submerged.

Important: It's crucial to maintain a consistent temperature throughout the cooking process. Use a lid or cover to minimize heat loss.

Searing the Steak

Once the steak has finished cooking in the sous vide, remove it from the bag and pat it dry with paper towels. This is crucial for achieving a good sear. Moisture is the enemy of a good crust.

Heat a heavy skillet (cast iron is ideal) over high heat until it is smoking hot. Add oil with a high smoke point.

Carefully place the steak in the hot skillet and sear for 1-2 minutes per side, until a deep brown crust forms. For thicker steaks, sear the edges as well.

Optional: Baste the steak with butter, garlic, and herbs during the searing process for added flavor.

Resting and Serving

Remove the steak from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slice the steak against the grain and serve immediately. Enjoy!