Simple Sous Vide Steak Recipe
Although many people assumed char-grilling is the best preparation method for steak, you will be amazed at the results when you opt for sous vide cooking instead. Cooking sous vide means that your food will be held at the perfect temperature. It doesn’t over cook or undercook. It comes out perfectly. If you are looking to experiment with sous vide cooking, and would like a simple sous vide steak recipe, you’ve come to the right place.
All you need for this sous vide steak recipe are your Shield N Seal rolls and Sealer, a digital thermometer and a pot. Although there are many affordable sous vide cookers on the market, you can also use the stovetop method, just so you can discover for yourself how delicious the food is. We suggest using a vacuum-seal bag. Not only will you be able to fully submerge the steak, Shield N Seal bags are strong enough to be reused time and time again.
Cooking a Steak Sous Vide Style
Steak is a great meat to cook sous vide. When steak is cooked traditionally, there is danger of the meat being cooked in an imbalanced way. The outside is might end up too well done while the inside is undercooked. Choosing sous vide cooking instead results in meat that is perfect throughout. It will be tasty and juicy all the way through and if you keep the temperature of the water constant you can be sure it’s cooked through correctly.
Simple Sous Vide Steak Recipe
What You Need:
1 New York strip or sirloin steak, 1-inch thick
Kosher salt, to taste
Black pepper, to taste
2 tablespoons olive oil and/or butter
1 fresh thyme or rosemary sprig
How to Make It:
Grind plenty of salt and pepper over both sides of the steak. Fill a pot with water (to a couple inches below the top) and heat it up. Heat the water to 130 degrees F if you want a rare steak, 135 degrees F if you prefer medium-rare, or 158 degrees F if you want it well done. If you aren’t using a sous vide cooking device, use a digital thermometer to double-check the temperature. Now you can put the seasoned steak into the plastic bag and add the oil and/or butter along with the thyme or rosemary. I you have other herbs and spices that you love, feel free to experiment.
Depending on the size of your steak, you will have to decide what size bag or roll to use. In most cases one of our 11 inch rolls cut to size will be perfect.
Seal your vacuum seal bag securely. Once the water reaches the correct temperature, put the bag into the water. Lower the bag in slowly, being careful not to splash hot water all over the place.
Cook the steak for 45 minutes, using the thermometer a few times during cooking to ensure the temperature of the water is correct. Sous Vide is forgiving, so if you leave the meat in there a little longer, it won’t overcook.
Now you can either serve the steak as it is or finish it by swirling some butter around a pan to melt and then adding the steak briefly, flipping once, to get a crust on each side. This step is optional so if you choose to do it, don’t overcook the steak. Get the butter really hot, then you’ll only need it in the pan for a few seconds.
Plate the steak with your favorite sides, and voila!
Simple Sous Vide Steak Recipie