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Sous Vide (pronounced “soo-veed”) is a cooking technique where vacuum sealed food is immersed in a water bath and cooked at a precise, consistent temperature. This method creates an even internal temperature and keeps in food’s natural juices. Use this easy process as a delicious alternative to traditional cooking on a stovetop or oven.
Ingredients
- 12 ounces (340 g) steak (cut 1.5 inches (3.8 cm) thick)
- 1⁄4 teaspoon (1.2 ml) salt
- 1⁄4 teaspoon (1.2 ml) pepper
- 1 tablespoon (15 ml) olive oil
- 1 sprig rosemary (optional)
- 1 tablespoon (15 ml) butter (optional)
- Water (enough to cover the bag)
Steps
Preparing Your Steak
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1Fill your sous vide pot with water and preheat your cooker. Fill your container with enough water to cover the bag. Select your desired temperature and set the cooker.[1]
- You can use either an immersion circulator or a water oven to cook sous vide. A water oven in a fully contained sous vide device while an immersion circulator clips to the side of any stockpot you already own.[2]
- Some immersion circulators can be controlled by an app.
- Water ovens do not circulate the water which can result in an inconsistent texture.[3]
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2Season your steak with salt and pepper and place it in the bag. You don’t need to use as much seasoning since the steak will be cooking in its own juices.
- You can add a sprig of rosemary to the bag for extra flavor.[4]
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3Remove the air from the bag and place the sealed bag in the water. Make sure that the water is preheated to your desired temperature before placing the steak in the water bath.[5]
- If you are cooking with an immersion circulator, secure the sealed bag to the side of the pot with a binder clip.[6]
- If you are using a vacuum bag, remove the air by using the machine.
- If you use a resealable plastic or reusable silicone bag, manually squeeze the air out before placing in the water.
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4Set the device’s timer for your desired doneness of the steak. The doneness of a steak is the maximum internal temperature that the steak reaches during cooking.[7] Most steaks will need anywhere from 1-2.5 hours for rare to 3 hours for medium-well.[8] For tenderloin, reduce the cooking time by approximately 15 minutes.[9]
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5Remove the bag from the water. Once it has reached your desired temperature, ake the steak out of the bag and pat dry it with a paper towel.
Finishing Your Steak on the Stovetop
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1Sear the outside of the steak for a well-browned crust. Grease the pan with 1 tablespoon (15 ml) of olive oil. Preheat the greased pan until it starts to smoke.[12] Place the steak in the skillet.
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2
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3Sear the edges to complete giving the steak a nice crust. Cook the edges for approximately 45 seconds.[15]
Searing Your Steak on the Grill
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1Finish your sous vide steak on the grill for a nice smoky flavor. Make sure your grill is nice and hot before placing the steak on it.
- For a charcoal grill, light one chimney full of charcoal. When the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Cover and let the grill preheat for 5 minutes.[16]
- For a gas grill, set half the burners on the highest setting, cover, and let preheat for 10 minutes.
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2Place the steak on the preheated grill. Turn the steak every 15-30 seconds until a deep, rich crust has formed (about 1.5 minutes total).[17]
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3Move the steak to the cool side of the grill if the fire flares up. Sometimes fat from the steak will drip into the grill, making the flames rise. Wait until the flames subside before finish your steak.[18]
- Do not let the fire engulf the steak.
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4Finished.
Things You’ll Need
- Immersion circulator or Water oven
- Stockpot (if using immersion circulator)
- Clip (if using immersion circulator)
- Vacuum-sealed bag
- Measuring spoons
- Stove
- Skillet
- Tongs
- Gas or Charcoal Grill
References
- ↑ https://anovaculinary.com/what-is-sous-vide/sous-vide-results/
- ↑ https://anovaculinary.com/what-is-sous-vide/sous-vide-results/
- ↑ https://anovaculinary.com/what-is-sous-vide/
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ https://anovaculinary.com/what-is-sous-vide/
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ https://anovaculinary.com/what-is-sous-vide/sous-vide-results/
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
- ↑ https://anovaculinary.com/the-simple-guide-to-sous-vide-packaging/
- ↑ http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
About This Article
To cook sous vide steak, first, season your meat with salt and pepper. After your steak is seasoned, place the meat in a resealable plastic bag and remove as much air as you can from the bag. To prep your sou vide machine for cooking, preheat the water to your desired temperature and doneness. Then, place the bag into the water, completely submerging the steak. After your steak has cooked through, remove the bag from the water, pat the steak dry with a paper towel, and quickly sear it in a greased pan. For more tips, like how to sear your steak on a grill, read on!