Sous Vide Steak Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
1 hr mins
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Servings
2
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Calories
1209 kcal
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Course
Main Course
Sous Vide Steak Recipe
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This sous vide steak recipe is cooked in a water bath with herbs and garlic and then pan seared to perfection for the ultimate meal.
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Ingredients
- 2 pound New York Strip Steaks
- 8 garlic cloves
- 20 sprigs fresh thyme
- 1 tablespoon olive oil
- 1 peeled shallot
- 4 tablespoons unsalted butter
- coarse salt and fresh ground pepper to taste
Instructions
- Start by patting dry the steak on all sides with a paper towel.
- Next, season the steak on all sides as you would before cooking it with coarse salt.
- Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours.
- When you’re ready to prepare it, add a sous vide wand to a large pot or container that’s filled ¾ of the way with cold water.
- Preheat the wand to 100°.
- Remove the steak from the refrigerator and season it on both sides with freshly ground black pepper.
- Add your steak to a large vacuum seal bag along with 3 to 4 sprigs of fresh thyme and 4 garlic cloves.
- Seal the vacuum bag until compressed and airtight. Please see my video on how to use a plain plastic zip bag to achieve a very similar process.
- Submerge the steak in the sealed bag into the container or pot and cook at 100° for 1 to 2 hours.
- Remove the bag from the water and then remove the steak from the bag.
- It will have been sitting in its own rendered juice and fat for a few hours so to ensure it gets a good brown crust, pat it dry on all sides with a paper towel.
- Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
- For a medium rare internal steak, place the steak in the pan, turn the heat down to medium, and let the steak cook for 1 minute
- Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak, which is known as a Maillard crust.
- Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute. Add the garlic, shallots, thyme, and butter to the pan with the steak.
- Baste the steak for 2 minutes to help brown and flavor the steak more. Let the steak rest for 3 to 4 minutes.
- Slice the steak and serve it as is or with some Maître D’ Butter.
Notes
- Make-Ahead: Sous vide steak is meant to be eaten as soon as it is done cooking.
- How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
- How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.
- When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
- Feel free to use your favorite steak seasoning.
- If you let the steak sit seasoned for more than 24 hours, it causes it to begin drying out.
- The best pans for searing the steak are cast iron or carbon steel. However, you can use whatever you have.
- Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
- Since I prefer my steak medium rare, I prefer to remove it from the oven at 100° internally so that I have more wiggle room when pan searing to ensure it is not overcooked.
- You will need at least a 12” pan to sear multiple steaks simultaneously.
- This is the sous vide wand I used.
- Please see my video on how to use a plain plastic zip bag to achieve a very similar process a vacuum sealed bag.
- When food is in the danger zone between 40° and 140° for longer than 2 hours, bacteria grows at an extremely fast rate which can lead to food borne illnesses.
- Sous vide is also an excellent way to slowly reheat food without overcooking.
Nutrition Information
Show Details
Calories
1209kcal
(60%)
Carbohydrates
7g
(2%)
Protein
95g
(190%)
Fat
87g
(134%)
Saturated Fat
36g
(180%)
Polyunsaturated Fat
4g
Monounsaturated Fat
37g
Trans Fat
0.5g
Cholesterol
393mg
(131%)
Sodium
241mg
(10%)
Potassium
1543mg
(44%)
Fiber
2g
(8%)
Sugar
0.4g
(1%)
Vitamin A
826IU
(17%)
Vitamin C
20mg
(22%)
Calcium
171mg
(17%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1209 kcal
% Daily Value*
| Calories | 1209kcal | 60% |
| Carbohydrates | 7g | 2% |
| Protein | 95g | 190% |
| Fat | 87g | 134% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 393mg | 131% |
| Sodium | 241mg | 10% |
| Potassium | 1543mg | 33% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 20mg | 22% |
| Calcium | 171mg | 17% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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