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Sous Vide Steak Recipe

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You can enjoy a flavorful and juicy steak even during the cold winter months. This is the perfect sous vide steak – check out my easy step-by-step guide to getting the most perfectly cooked steak every single time!

Written by Neli Howard from deliciousmeetshealthy.com

WHY COOK STEAK SOUS VIDE

  • Even cooking. Many people call sous vide steak the perfect steak because it’s cooked perfectly to your desired temperature from edge to edge which is hard to find even in the best steakhouses in the world.
  • Time flexibility. The steak can be cooked ahead of time and then seared in a skillet just before you are ready to eat. It’s great for meal prep. Also, even if you forget the steak for several more minutes in the water bath, it’s going to be fine. As long as it doesn’t stay in the water for more than 3 hours at which point the texture of the steak starts changing.
  • Hands-off cooking process. You don’t need to watch the steak as it cooks. Just submerge it in the water, press the button and it will let you know when it’s ready. Cooking food sous vide makes is so easy and effortless.
  • Precise cooking. When you cook a steak on the grill or in the cast iron skillet, it’s easy to over- or undercook it if you are not paying close attention. Whether you prefer your steak rare, medium or well done, sous vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like every single time to achieve perfect results.
  • Save time. Sous vide cooking with FoodSaver® Bags saves you time by cutting down food preparation and hands-on cooking time.
  • Save money. In combination with the FoodSaver® vacuum sealing technology, the sous vide cooking is saving you money by eliminating waste and eating homemade meals that you can meal prep.
  • Amazing flavor. Sous vide cooking seals in the amazing flavor and juices of the steak and prevents their loss while cooking in a pan or on the grill.

HOW TO COOK STEAK SOUS VIDE

Cooking steak sous vide is easier than you might think. It requires minimal preparation and has only 4 simple steps. Season the steaks, seal them in a bag, sous vide with an immersion circulator, and sear it. And of course, finally, enjoy the best steak of your life. The sous vide cooking technique is simply life-changing.

TIPS FOR THE PERFECT SOUS VIDE STEAK

  • Use vacuum sealer & vacuum bags. Vacuum sealing your steak in a FoodSaver® Bag makes it so much easier to cook the perfect juicy & flavorful steak. You can also freeze raw steaks in the FoodSaver Bags with some seasonings, and sous vide them later. The FoodSaver Bags save me so much time while cooking because they go straight from the freezer to the water, and you don’t need to defrost them beforehand. I use my FoodSaver system regularly to vacuum & freeze vegetables and meat I buy in bulk, as well as leftovers. The FoodSaver Bags help me reduce food waste in the kitchen, save space in the fridge and save money. They are also BPA-free and safe for sous vide cooking.
  • Season steak liberally before sous vide. Seasoning the steak before sous vide adds so much flavor. In addition to salt and freshly ground black pepper, I like to add garlic (fresh or powder), fresh thyme or rosemary, and about 1 Tbsp of butter.
  • Pat them dry before searing. This will help get a nice crust on the steak instead of steaming it.
  • Use cast iron skillet (if possible). This is best for searing steaks because it holds its heat, cooks evenly and is non-stick.
  • Add oil to the skillet so it doesn’t stick to the pan. I recommend using oil with a high smoking point (I use avocado oil). Olive oil has a lower smoking point. Add enough oil to coat the pan.
  • Add butter to the skillet for basting. When you are ready to sear your steak after you sous vide it, add about 4 Tbsp to the skillet for basting.

 

SOUS VIDE STEAK TIME TEMPERATURE CHART

WHAT IS THE BEST CUT FOR SOUS VIDE STEAK

It’s best to use a thicker steak ( about 1 1/2 to 2 inches thick) for sous vide because you can sear it without worrying that the inside of the steak will cook as well. I would choose ribeye, New York strip, or filet.

Thinner cuts of meat are harder to sear because the interior of the meat starts to cook as well.

CAN YOU SOUS VIDE A FROZEN STEAK

Yes, you can sous vide a frozen steak, just add 1 hour to the sous vide time to accommodate for the thawing. I like to buy steaks when they are on sale, season them, vacuum seal them, and freeze them for later. Place the frozen steak in the vacuum bag straight into the water bath, and start the circulator. Once they are done, sear them in a cast-iron skillet for a few minutes on each side. Such an easy way to enjoy steak even when you don’t want to fire up the grill or if it’s too cold outside.

SOUS VIDE STEAK RECIPE

PREP TIME 10 minutes

COOK TIME 10 minutes

SOUS VIDE TIME 2 hours

TOTAL TIME 2 hours 20 minutes

SERVINGS 2

CALORIES 629KCAL

INGREDIENTS

  • 2 New York Strip steaks, 1 1/2 inches thick, or another steak of your choice
  • salt and pepper
  • 2 tsp garlic powder
  • Fresh thyme
  • 6 Tbsp butter, divided
  • 2 Tbsp avocado oil

INSTRUCTIONS

  1. Fill pot or plastic container with water, set the immersion circulator to your desired temperature and time, and start it.
  2. Season the steaks with salt, freshly ground black pepper, garlic powder and add 1 Tbsp of butter and a couple of springs of fresh thyme to each steak
  3. Place each seasoned steaks in a FoodSaver® bag and using the FoodSaver® vacuum sealer vacuum seal the steaks.
  4. Transfer the steaks to the water and sous vide them for at least 1 hour, or according to the time & temperature chart below. Once the steaks are cooked, remove them from the water. You can sear them right away or refrigerate them for a few days later.
  5. Heat oil over medium-high heat. Sear steaks for a couple of minutes on each side. Reduce heat to medium and add 4 Tbsp of butter to the skillet. Baste steaks in butter for a couple of minutes on each side. Serve immediately.

NUTRITION

Calories: 629kcal | Carbohydrates: 2g | Protein: 47g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 196mg | Sodium: 170mg | Potassium: 744mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Calcium: 52mg | Iron: 3mg

 

 

 
 
 

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