How To Sous Vide Steak

Steven Pennington

Summary of how to cook a steak using sous vide machine creating evenly cooked steak all the way through with a consistent texture.

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Cook Time 2 20

Sous Vide Machine Setup 5

Total Time 2 25

Course Appetizer/Main Course

Cuisine French | American

Suggested Equipment

Ingredients

Steak Cookery

5 T High-Quality Butter
1 T Olive Oil
1 sprig Fresh Thyme

Salt Cure

1 T Kosher Salt
1 T Sea Salt
2 teaspoon Smoked Salt
1 Steak Choice From The Types of Steak In The List In The Post.

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Instructions

Steak Preparation

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.

Cooking The Steak

Vacuum Sealing: Place the salt-cured steak in a vacuum-sealed bag. If you don't have a vacuum sealer, use a plastic bag and remove air by submerging it in water.
Temperature and Time: Cook the steak at 129°F for medium-rare doneness, typically for about 2 hours and 20 minutes. Adjust temperature slightly for preferred doneness.

Searing and Serving

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

Video

Notes

What is Sous Vide Cooking?

Sous vide is a culinary technique that involves cooking food at a precisely controlled low temperature. This method is achieved by sealing the food in a plastic pouch or bag and immersing it in a water bath. The temperature of the water is meticulously maintained below boiling point, allowing the food to cook slowly and evenly.

Sous vide cooking is a method of cooking that uses a low-temperature water bath to cook food. The food is sealed in a plastic pouch or bag and then placed in the water bath. The water bath is set to a temperature below the boiling point, and the food is cooked slowly over a period of time. This method of cooking results in food that is cooked evenly and is often very tender and juicy.

The flavors of the food are also often more pronounced since the food is cooked slowly and at a low temperature. Sous vide cooking is often used for meats, fish, and vegetables. It can also be used for desserts such as custards and cakes.

Keyword Sous Vide Steak, Sous Vide Steak and Shrimp