Sous vide steak cooking offers something truly amazing for chefs and food lovers alike.
The main advantage of sous vide steak is that it allows you to create perfectly cooked steak every time. This is because the machine ensures that the steak's internal temperature never goes above or below your desired level of doneness.
The sous vide method also results in a steak evenly cooked from edge to edge using temperature-controlled water baths every single time.
The result is a culinary excellence that is unmatched in the kitchen. Regarding sous vide steak recipes, chefs think in terms of texture, flavor, and presentation. This allows them to create simple yet stunning dishes that are sure to impress any guest.
How To Sous Vide Steak
There are a few things to keep in mind when cooking sous-vide. First, because the food is cooked slowly at a low temperature, it is important to use fresh, high-quality ingredients. Second, the food will need to be cooked for a longer period of time than usual, so it is important to plan ahead. Finally, it is important to monitor the water bath carefully to make sure that the temperature remains consistent throughout the cooking process.
Sous Vide cooking can be carefree when done well. The seasoning is the "KEY" component of restaurant-quality sous vide cookery. Cooks either overdo the steak seasoning or underdo it. Using the sous vide cooking method can be very sensitive to what you throw at it, in the means of herbs, spices & salt.
Salt is the central area of error. You'll be a master after this very post and video. Salt enhances the flavor of food. The balancing act of salt is not an easy task to do well. One might think so, but that simply is not true, not in the least.
In culinary school, one of the things that the students could not get over was the amount of salt needed for the food to be considered "seasoned" correctly.
The art of correctly seasoning food is not an easy task. You could have 3 different people add salt to a dish and get wildly differing options. For example, people who smoke cigarettes need and use more salt than non-smokers. Smoking destroys chefs' palettes.
What Temperature Do You Sous Vide Steak?
To sous vide steak, you'll need to set the sous vide cooker to your desired internal temperature. For a rare steak, that's usually between 120-130°F, and for a medium rare steak, it's between 130-140°F. If you like your steak closer to well done, you can cook it at a higher temperature, but we don't recommend going above 145°F.
Set the temperature; once the sous vide water is up to temperature, add your steaks to the water bath and let them cook for 1-2 hours of cook time. When they're finished cooking, remove them from the water bath and sear the steak on a hot pan or grill to get a nice crust on the outside.
What Is the Best Steak Sous Vide Steak?
The best cut of steak for sous vide is going to be a personal preference. However, some cuts of steak are better suited for this cooking method than others. For example, tender cuts of steak such as filet mignon or ribeye will cook very well using the sous vide method. These cuts of steak are also very flavorful, so they will benefit from the low and slow cooking method.
On the other hand, tough cuts of steak such as skirt steak, strip steak, or flank steak may not be the best choice for sous vide. This is because these cuts of meat can benefit from the higher temperatures that you would get from grilling or searing. However, if you're set on cooking these tougher cuts of meat using the sous vide method, you can still do so. You may just need to cook them for a longer period of time in order to tenderize them.
How to Sear a Sous Vide Steak
To sear steak, heat a pan on the stove over high heat. Then, using tongs, place the steak in the pan and sear for 30 seconds to 1 minute per side. Finally, remove the steak from the pan and serve immediately.
Can You Overcook Sous Vide Steak?
While it is possible to overcook steak in the sous vide, it is much more difficult to do so than with other methods. This is because the steak is cooked in a sous vide bag at a very precise temperature, ensuring that the steak remains juicy and flavorful. However, if you do overcook your steak sous vide, it will be dry and tough.
How To Make Sous Vide Steak | Video
What to Serve with Sous Vide Steak
What you should serve with your sous vide steak. Here are some great options:
- Roasted vegetables are a classic side dish that goes well with just about anything.
- Mashed potatoes are always a good choice, and they're incredibly delicious when paired with steak.
- Salad: A simple green salad is a light and refreshing option that will complement your steak nicely.
- Bread is always a good idea, especially if you want to soak up all of the delicious juices from your steak.
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How To Sous Vide Steak
Salt Cure Ingredients
- 1 T Kosher Salt
- 1 T Sea Salt
- 2 teaspoon Smoked Salt
- 5 T High-Quality Butter
- 1 T Olive Oil
- Fresh Thyme
Salt Curing Instructions
- Place steak on the counter to take the chill off the meat. Salt Cure: Mix the salts together. Cover the steak completely on all sides with salt and set a timer for 20 minutes.(This allows the salt to move into the top layer of the meat)Shrimp: the same process, but only cure for 7 minutes then rinse off underwater.
- After 20 minutes, rinse the steak off under cold water. Do a quick rinse. Don't overdo it. You want to retain some of the salt on the surface of the steak. Just not very much.
Finishing & Cooking
- Place the steak into a large bag and remove the air from the bag. Use a food saver machine or watch the video and repeat the process used on the shrimp to remove the air.
Cooking The Steak
- Steak | 2 to 3 hours | I like 2 hours and 20 minutes
- Finishing: Sear the cooked steak on a grill or cast-iron skillet. Use a few tablespoons of butter and thyme/herb. Bast the steak with the butter using a large spoon. TIP: Since the steak is cooked to the exact temperature of doneness. The steak does not require "resting" like all the other ways of cooking a steak.
Cooking The Shrimp
- Shrimp for 20 minutes @ 140 degrees
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