How to Cook Steak with Sous Vide: The Ultimate Guide
There’s nothing quite like enjoying a perfectly cooked steak – tender, juicy, and bursting with flavour. While traditional cooking methods like grilling and pan-searing can yield fantastic results, the sous vide cooking technique takes steak perfection to a whole new level. Sous vide allows you to cook your steak to precision, ensuring it’s cooked exactly the way you like it, every single time.
In this guide, we’ll take you through the step-by-step process of cooking steak with sous vide, from selecting the right cut of meat to finishing it with a perfect sear. Get ready to elevate your steak game and impress your friends and family with your culinary prowess!
Step 1: Choose the Right Cut of Steak
The first step to cooking steak with sous vide is selecting the right cut of meat. While you can use almost any cut, some work better than others. Here are a few popular choices:
Ribeye: Known for its marbling, ribeye is incredibly flavorful and tender when cooked sous vide.
Filet Mignon: The most tender cut, perfect for those who prefer a melt-in-your-mouth experience.
New York Strip: Offers a balance of tenderness and flavour, making it a popular choice.
Sirloin: A leaner option that still provides great flavour and tenderness.
Choose a thickness of about 1.5 to 2 inches for optimal results.
For a big, fat steak, consider opting for a thicker cut like a bone-in ribeye or a T-bone steak, with a thickness of at least 2 inches. The bone adds flavour, and the thickness ensures a juicy, succulent interior. Make sure to choose well-marbled steaks for that extra burst of flavour.
Step 2: Season Your Steak
Seasoning is key to enhancing the steak’s flavour. You can keep it simple with just salt and pepper or get creative with your favourite seasonings and herbs. Remember that sous vide cooking will intensify the flavours, so a little goes a long way. Season both sides of the steak generously.
Step 3: Vacuum Seal Your Steak
Place the seasoned steak in a vacuum-sealable bag or a high-quality zip-top bag. Make sure to remove as much air as possible to ensure a good seal. Vacuum sealing helps maintain the steak’s integrity during the cooking process and allows for even heat distribution.
Step 4: Preheat Your Sous Vide Bath
Fill a sous vide container with water and set your sous vide circulator to the desired temperature. The recommended temperature for medium-rare steak is around 130°F (54°C), but you can adjust it to your preferred level of doneness.
Step 5: Cook the Steak
Gently lower the sealed steak into the preheated water bath, ensuring it’s fully submerged. Use a sous vide weight or clip to keep the bag in place. Let the steak cook for 1 to 4 hours, depending on the cut and thickness. The longer you cook it, the more tender it will become, but it won’t overcook.
Step 6: Finish with a Sear
Once your steak has cooked to perfection in the sous vide bath, it’s time to give it that irresistible crust. Preheat a cast-iron skillet or grill to high heat. Remove the steak from the bag and pat it dry with paper towels.
Sear the steak for about 1-2 minutes per side, or until you achieve a beautiful crust. You can also add some butter and herbs to the skillet for extra flavour. Rest the steak for a few minutes before slicing and serving.
Step 7: Serve and Enjoy
Slice your sous vide steak against the grain, plate it up with your favourite sides, and savour the mouthwatering, perfectly cooked masterpiece you’ve created.
Cooking steak with sous vide is a game-changer for home cooks looking to achieve restaurant-quality results. With precise temperature control and minimal risk of overcooking, you can enjoy a steak that’s consistently tender, juicy, and full of flavour. So, next time you’re craving a delicious steak dinner, give sous vide a try and prepare to be amazed by the results. Happy cooking!
