Sous vide, French for “under vacuum,” is a cooking method that involves sealing food in an airtight bag and then cooking it in a precisely temperature-controlled water bath. While it might sound intimidating, sous vide steak is surprisingly easy to master and delivers consistently delicious results.
What Makes Sous Vide Steak Special?
Unparalleled Tenderness: By cooking at low temperatures for an extended period, sous vide allows the connective tissues in the meat to break down completely, resulting in incredibly tender and juicy steak.
Consistent Cooking: The precise temperature control ensures even cooking throughout the entire piece of meat, eliminating the risk of overcooking or undercooking.
Flavor Infusion: Vacuum sealing allows you to infuse the meat with herbs, spices, or even marinades for maximum flavor penetration.
Hands-Off Cooking: Once the steak is in the water bath, it requires minimal supervision, freeing you up to attend to other tasks.
Getting Started with Sous Vide Steak
Sous Vide Steak
1. Choose Your Steak:
Consider these cuts:
New York Strip: A classic choice with good marbling.
Rib-Eye: Known for its rich flavor and tenderness.
Filet Mignon: The most tender cut, but can be more expensive.
Sirloin: A budget-friendly option that still delivers excellent flavor.
2. Prepare the Steak:
Trim excess fat: Leave a thin layer for flavor, but remove any large chunks.
Season generously: Salt and pepper are essential. You can also add other seasonings like garlic powder, onion powder, or dried herbs.
Vacuum Seal: Place the seasoned steak in a vacuum-seal bag. If you don’t have a vacuum sealer, you can use the water displacement method: submerge the bag in water, pressing out the air as much as possible before sealing.
3. Set Up the Water Bath:
Fill a large pot or a dedicated sous vide container with water.
Use a sous vide circulator to maintain the desired temperature.
For medium-rare: Aim for 130-133°F (54-56°C).
For medium: Aim for 135-137°F (57-58°C).
For medium-well: Aim for 140-145°F (60-63°C).
4. Cook the Steak:
Submerge the sealed bag in the water bath.
Cook for the recommended time:
For 1-inch thick steaks: 1-1.5 hours.
For thicker steaks: Increase cooking time accordingly.
5. Sear (Optional):
After sous vide cooking, sear the steak in a hot skillet or on a grill to add a beautiful crust and enhance the flavor. This step is optional, but highly recommended.
6. Rest and Serve:
Remove the steak from the bag and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.
Slice against the grain for maximum tenderness.
Serve immediately with your favorite sides.
Tips and Troubleshooting
Temperature is Key: Invest in a good quality sous vide circulator that maintains accurate temperatures.
Don’t Overcrowd the Water Bath: Avoid overcrowding the pot, as this can affect water temperature.
Consider a Sous Vide Container: Dedicated sous vide containers are often more efficient and easier to clean than large pots.
Sous Vide Marinades: Marinate the steak in the bag before cooking for intense flavor infusion.
Dealing with Tougher Cuts: If you’re using tougher cuts of meat, consider a longer cooking time at a lower temperature.
Undercooked Steak: If your steak is slightly undercooked after searing, you can return it to the water bath for a few more minutes.
Sous Vide Steak Recipes
Classic Herb-Crusted Steak: Season the steak with salt, pepper, rosemary, and thyme before cooking. Sear in butter for a rich flavor.
Garlic and Rosemary Steak: Add garlic cloves and fresh rosemary sprigs to the vacuum seal bag for intense flavor.
Steak Diane: Sear the steak after sous vide and then finish with a creamy sauce made with shallots, mushrooms, and brandy.
Beyond Steak
The sous vide method can be used to cook a wide variety of foods, including poultry, fish, vegetables, and even eggs. Experiment with different temperatures and cooking times to discover new flavors and textures.
Conclusion
Sous vide cooking might seem intimidating at first, but with a little practice, it’s a simple and rewarding technique that delivers consistently delicious results. By controlling the temperature precisely, you can achieve perfectly cooked steak every time, with unparalleled tenderness and flavor. So, embrace the sous vide method and elevate your steak game to new heights!
