The Ultimate Guide to Perfect Sous Vide Steak
Sous vide cooking has revolutionised the culinary world, offering precision and consistency that other methods can’t match. When it comes to steak, sous vide ensures your meat is cooked to perfection every time, retaining its juices and tenderness. Whether you’re a seasoned chef or a home cook looking to elevate your steak game, this guide will walk you through the process of making the perfect sous vide steak.
Sous vide, which means “under vacuum” in French, involves sealing food in a bag and cooking it in a water bath at a precise temperature. This technique allows you to achieve the exact doneness you desire without the risk of overcooking. Pairing sous vide steak with sides like asparagus and roasted potatoes creates a meal that’s both impressive and delicious.
Ingredients Used For Sous Vide Steak
Sous Vide Steak:
Ribeye, Strip, Porterhouse, T-Bone, or Tenderloin Steaks: These cuts are known for their flavour and tenderness. Ribeye and strip steaks have more marbling, making them juicy and flavourful. Porterhouse and T-bone steaks offer a combination of tenderloin and strip, giving you the best of both worlds. Tenderloin steaks are the most tender, making them ideal for a luxurious meal.
Salt and Freshly Ground Black Pepper: Salt enhances the natural flavours of the steak and helps create a beautiful crust during searing. Freshly ground black pepper adds a subtle heat and depth of flavour that complements the meat.
Thyme or Rosemary: These herbs add aromatic flavours to the steak. Thyme provides a subtle earthiness, while rosemary offers a more robust, pine-like aroma. Both herbs pair wonderfully with beef.
Garlic Cloves: Garlic infuses the steak with a rich, savoury flavour. When cooked sous vide, the garlic mellows and sweetens, adding complexity to the dish.
Shallots: Shallots have a milder flavour compared to onions, with a hint of garlic. They add a sweet and slightly tangy taste to the steak.
Vegetable Oil: Vegetable oil is used for searing the steak after it’s cooked sous vide. It has a high smoke point, which is essential for achieving a perfect sear without burning the oil.
Butter: Butter adds richness and a smooth, creamy texture to the steak. When added during the searing process, it helps to create a beautiful, flavourful crust.
Asparagus: Asparagus is a great side dish for steak. It’s nutritious, easy to prepare, and its slight bitterness complements the rich flavours of the meat.
Roasted Potatoes: Roasted potatoes are a classic side dish that pairs perfectly with steak. They add a satisfying crunch and their mild flavour balances the richness of the steak.
Alternative Ingredients
Alternative Cuts of Meat: If you prefer a different cut, such as flank steak or skirt steak, you can still use the sous vide method. These cuts are leaner and benefit from the slow, even cooking of sous vide to become tender and flavourful.
Different Herbs: If thyme or rosemary aren’t to your liking, you can use other herbs like oregano or sage. Each herb will impart a different flavour profile to your steak.
Olive Oil Instead of Vegetable Oil: Olive oil can be used in place of vegetable oil for searing. It has a slightly lower smoke point, so be careful to avoid burning, but it adds a fruity, peppery flavour to the steak.
Alternative Vegetables: Instead of asparagus, you could serve your steak with green beans, Brussels sprouts, or a mixed vegetable medley. Choose vegetables that complement the richness of the steak.
Preparation Tips For Sous Vide Steak
- Season Generously: Don’t be afraid to use a generous amount of salt and pepper. This helps to create a flavourful crust when you sear the steak.
- Use Fresh Ingredients: Fresh herbs and garlic will provide the best flavour. If using dried herbs, rub them into the meat along with the salt and pepper.
- Seal the Bags Properly: Ensure the sous vide bags are sealed tightly to prevent water from entering and to maintain the vacuum.
Serving Tips For Sous Vide Steak
- Let the Steak Rest: After searing, let the steak rest for a few minutes before slicing. This helps the juices redistribute throughout the meat.
- Slice Against the Grain: For the most tender bites, slice the steak against the grain.
- Garnish with Fresh Herbs: A sprinkle of fresh herbs just before serving can add a burst of colour and flavour.
Storage Tips
Refrigerate Leftovers: Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Freeze for Later: If you have a lot of leftovers, you can freeze the cooked steak for up to 3 months. Thaw it in the refrigerator before reheating.
Reheat Gently: To reheat sous vide steak without overcooking, place it back in the sous vide bath at the original cooking temperature for about 30 minutes.
Sous Vide Steak (Full Recipe)
Sous Vide Steak
Ingredients
- 2 (1½ to 2½ thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g each), or 4 tenderloin steaks(6 to 8 ounces/170 to 225g each)
- salt and freshly ground black pepper
- 4 sprigs thyme or rosemary
- 2 cloves garlic
- 2 shallots, thinly sliced
- 2 tbsp vegetable oil
- 2 tbsp butter
- 250 g asparagus
- roasted potatoes
Instructions
- Preheat a sous vide cooker to desired final temperature. You will find this information on the temperature and timing chart above.
- Season your steaks with a generous helping of salt and pepper.
- Put your steaks with the herbs, garlic and shallots in sous vide bags. If you are using dried herbs rub into the meat with the salt and pepper. Distribute all the ingredients evenly. Seal the bags and place in a water bath for the time shown on the temperature and timing chart above.
- To Finish in a Pan: Turn on your vents and open your windows, things are about to get a bit smoky. Remove steak from water bath and bag; carefully pat your meat dry with paper towels.
- Add vegetable oil to a heavy cast iron or stainless steel skillet, then place the skillet over the hottest burner you have and preheat skillet until it starts to smoke.
- Gently lay steak in skillet, using your fingers or a set of tongs.
- After 15 to 30 seconds, turn the steak over in the pan. Repeat, flipping steak every 15 to 30 seconds, until it has developed a nice brown sear, this takes about 1½ minutes. About 1 minute in add your butter; this adds richness to your steak.
- Serve steak immediately with your asparagus and roast potatoes.
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