Sous vide steak is a game-changer for home cooks and chefs alike, allowing precise control over temperature for perfect doneness. Whether you prefer your steak rare or well-done, sous vide ensures consistent results every time, taking the stress out of cooking meat. This cooking method guarantees tenderness and juiciness, transforming even tougher cuts into mouthwatering delicacies.
Ready to dive into the world of sous vide beef steak? Let’s explore why sous vide is a top choice for cooking steak, how to select the perfect cut, and the techniques that ensure you’ll get flawless results every time.
What is Sous Vide and Why Use It for Steak?
Sous vide, which means “under vacuum” in French, is a cooking method that involves sealing food in a vacuum-sealed bag and immersing it in a water bath that’s held at a precise temperature. This allows the food to cook evenly over time, delivering perfectly cooked results from edge to edge.
Cooking steak sous vide offers several benefits. First and foremost, it provides unparalleled precision, allowing you to cook the steak to your desired level of doneness without the risk of overcooking. Additionally, sous vide beef retains moisture and flavor by cooking the steak in its own juices, resulting in a tender and juicy bite. Another key advantage is consistency: every sous vide shell steak you cook wi ll come out exactly as you want it, whether it's medium-rare, medium, or well-done.
How to Choose the Right Steak for Sous Vide
When it comes to sous vide, not all steaks are created equal. While sous vide can elevate almost any cut of beef, certain types perform better than others.
Tender cuts such as ribeye, strip steak, and filet mignon are naturally juicy and benefit greatly from sous vide’s ability to maintain moisture and tenderness. These cuts have high fat content and marbling, which make them ideal for the best sous vide steak. However, tougher cuts like flank steak or skirt steak can also shine when cooked sous vide. The slow, gentle cooking process breaks down collagen and connective tissue in these cuts, transforming them into tender, flavorful steaks.
In addition to choosing the right cut, thickness plays a crucial role. Steaks between 1 and 2 inches thick are ideal for sous vide. Thicker steaks may require longer cooking times, while thinner cuts can be more difficult to sear properly after cooking.
Sous Vide Cooking Time and Temperature for Steak
One of the key aspects of sous vide meat is controlling the temperature and cooking time, both of which play an important role in achieving the perfect steak.
For the common doneness of the sous vide steak recipe, the recommended sous vide steak temp is as follows:
Rare: Around 125°F (52°C)
Medium-rare steak: Around 131°F (55°C)
Medium: Around 140°F (60°C)
Medium-well: Around 150°F (65°C)
Well done: 156°F (69°C) or higher
Then, how long to sous vide steak? The sous vide steak time typically ranges from 1 to 4 hours, depending on the thickness of the steak. Steaks that are 1-inch thick generally need about 1 hour, while 2-inch steaks may require up to 3 hours for perfect doneness.
An added bonus of sous vide steak is that your steak can remain in the water bath for an extended period of time without becoming overcooked. So if dinner gets delayed, your steak will stay perfectly cooked until you're ready to sear and serve.
How to Cook Steak Sous Vide at Home
Now that we’ve covered the basics, it’s time to walk through the step-by-step process of how to sous vide steak perfectly at home.
Ingredients and Tools
- Your preferred cut of steak (1-2 inches thick)
- Salt and pepper (plus additional seasonings if desired)
- Fresh herbs (such as rosemary or thyme)
- Garlic cloves
- Butter or oil for searing
- Sous vide machine
- Vacuum-sealed bags (or high-quality ziplock bags)
- Heavy-bottomed skillet or cast iron pan
Step-by-Step Guide to Sous Vide Steak
1. Season the Steak: Begin by seasoning your steak generously with sous vide steak seasonings like salt, pepper, and any other preferred spices. You can also add garlic cloves and fresh herbs like rosemary or thyme for added flavor.
2. Vacuum Seal the Steak: Place the steak in a vacuum-sealed bag or a high-quality ziplock bag. If using a ziplock bag, submerge it slowly into the water bath, allowing the pressure of the water to push out the air before sealing the bag completely.
3. Prepare the Water Bath: Fill a large pot or container with water and set your sous vide machine to the desired temperature (for example, 131°F for medium-rare). Here, it's recommended to use a smart and user-friendly machine like the SCHWUA Sous Vide Machine with an easy-to-operate LCD screen, precision cooking, App control, etc for the best sous vide result.
4. Cook the Steak: Submerge the sealed steak into the water bath and let it cook for the recommended time based on thickness. For 1-inch steaks, cook for 1-2 hours. For thicker cuts, increase the cooking time to 3-4 hours.
5. Remove and Pat Dry: After cooking, remove the steak from the water bath and the bag. Pat the steak dry with paper towels to ensure it gets a good sear.
6. Sear the Steak: Heat a heavy-bottomed skillet or cast iron pan over high heat. Add butter or oil, then sear the steak for 1-2 minutes on each side until a brown crust forms. Be sure to sear the edges for a consistent finish.
7. Rest and Serve: Allow the steak to rest for a few minutes before slicing and serving. This helps retain the juices and enhances the overall flavor.
The Best Searing Techniques for Sous Vide Steak
Searing is an essential step in the sous vide process, adding a flavorful crust to the perfectly cooked steak.
There are a few methods you can use to achieve the ideal sear:
- Pan Searing: A hot cast iron skillet with a little oil or butter is a classic choice. Make sure the pan is very hot before adding the steak to get a quick, even sear.
- Grilling: Grilling infuses the steak with a smoky flavor while giving it appealing grill marks. Preheat the grill to a high temperature, then sear the steak on each side for 1-2 minutes to achieve the perfect finish.
- Torching: If you have a kitchen torch, it can be a great tool for achieving an even sear while keeping the inside of the steak perfectly cooked. Whatever method you choose, be sure to sear the steak quickly to avoid overcooking the interior.
Expert Tips to Elevate Your Sous Vide Steak
When cooking your sous vide steak, it's also beneficial to follow some practical tips to enjoy the best sous vide steak recipe:
1. Choose Quality Steak: The quality of your steak matters. Opt for grass-fed or grain-fed beef with good marbling for the best results.
2. Don’t Skip the Resting: Letting the steak rest after searing allows the juices to redistribute, ensuring a moist and flavorful bite.
3. Use Fresh Herbs and Aromatics: Adding fresh herbs, garlic, or even a sprig of rosemary to your vacuum-sealed bag can enhance the flavor of the steak.
4. Experiment with Finishing Sauces: Complement your sous vide steak with finishing sauces like chimichurri, garlic butter, or a red wine reduction for added complexity.
Conclusion
Cooking steak sous vide is a foolproof way to achieve perfect results every time. With the right steak, a user-friendly sous vide machine, and precise temperature and time control, you’ll enjoy a tender, juicy sous vide steak that’s cooked evenly from edge to edge. Whether you're preparing a weekday dinner or a special occasion meal, sous vide makes it easy to elevate your steak game.
