Steak Sous Vide

Steak Sous Vide

This is the best steak you’ll ever eat!

Ingredients: 

Steak!

Time: 

Prep time: ,
Cook time: ,

Yield: 

Makes: 12

Method: 

For tender cuts of beef--such as tenderloin, sirloin, NY strip and rib-eye: season generously with salt & pepper then vacuum seal, and cook in your sous-vide machine set to the following temperatures& times:
Medium-rare 130°F/ 54.5°C 1 to 1.5 inches thick 2.5 to 3 hourrs
Medium 140°F/60°C 1 to 1.5 inches thick 1.5 to 2 hours
Well done 158ºF / 70ºC (but why would you?) 1 to 1.5 inches thick 1 to 1.5 hours
When compared to other cooking methods, steak cooked sous-vide to the same temperature has a more intense red colour... doesn't mean that it's undercooked.
Sear at an intense high heat (using grape seed oil or similar oil with a high smoke point) 1 minute per side, just to get some browning on the outside and to amp up the flavour.
*** You really should use steaks that are cut at least 1-2" thick!

Tags: 

Share with your friends

Yum

Newest Recipes

Black Russian Cocktail
 

Black Russian Cocktail

This is the mother cocktail for the White Russian, a fave of the Dude.

Spiced Coffee Ice Cream
 

Spiced Coffee Ice Cream

Coffee & Spices in ice cream… So tasty! So easy!

From Our Friends

Steak Sous Vide Recipe
Steak Sous Vide Recipe
Top