Sous Vide Steak Recipe: About Sous Vide and Steak Temperature

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The perfect steak with a sous vide

Sous vide steaks are the best way for beginners to get evenly cooked and moist steaks like the pros. Sous vide recipes allow you to control the exact temperature you want, preventing overcooking or undercooking, and preserving juiciness and flavor. Today, we'll start with the basic concepts of sous vide, and then walk you through the details of the cooking process and the temperature you need to achieve for each steak 😊.

What is a subreddit?

Sous vide is French for "under vacuum," and it's a method of sealing ingredients in a vacuum and cooking them in water at a certain temperature for an extended period of time. It's a method that's popularized by the

• Cook evenly on the inside and outside.
• It perfectly preserves the juices and flavor.
• It's easy for beginners to cook without fail.

The long cooking time and cost of equipment are some of the downsides, but the flexibility of the cooking time makes this a great recipe to work into a busy schedule.
If you want to learn more about sous vide Wikipediafor more information.

Searing and temperature of steaks

Different steaks have different optimal temperatures for different grills. Based on the final temperature after resting, it's broken down as follows

• Blue Rare: 46°C to 49°C (almost raw inside)
• Rare: 50°C to 54°C (red, moist inside)
• Medium Rare: 55°C to 57°C (moderately red and juicy)
• Medium: 58°C to 62°C (pink inside)
• Medium Well Done: 63°C to 67°C (almost brown inside)
• Well Done: 68°C to 71°C (fully cooked)

It's important to use a digital thermometer for accurate temperature measurements.

5 tips for success

1. It is very important to remove blood and moisture from the outside of the meat before and after sous vide. Do it thoroughly.
2. If you don't have a vacuum machine, try placing the meat in a thick Ziploc bag and using a straw to remove as much air as possible.
3. Pepper, herbs, butter, and other seasonings are up to you, so don't worry if you don't have them. However, you can adjust the salt to your taste based on the weight of the meat, which is 1%. It may seem like a lot of salt, but it's necessary because the meat is thick.
4. Be careful not to overcook the shearling in the pan - the inside is already cooked and you just need to get it to a nice color. If you don't get the color you want and want to cook the shearling longer, remove the meat and let it cool a bit before starting again. Aim for the gray cross-sectional layer to be as small or non-existent as possible.
5. For cooking oils, use oils with a high smoke point. Canola oil, grapeseed oil, etc. are good choices, and avoid olive oil, which has a low smoke point.

Recipe: Sous Vide Steak

Preparation materials

• Meat for steaks (3 cm thick)
• Salt (1% of meat weight)
• Pepper (to taste)
• Cooking oil (canola oil, grapeseed oil, etc.)
• Herbs (rosemary, thyme, etc. - optional)

Preparation tools

• Sous vide machine
• Vacuum Machines
• Vacuum packs
• Probe thermometers

The creation process

Preparing Meat

Wipe the outside of the steak thoroughly with a paper towel to remove any blood. Any remaining blood can cause off-flavors.

Underscore

Sprinkle the salt and pepper evenly over all sides of the meat. The salt should be 11 TP3T of the meat's weight, and the pepper and herbs can be omitted. Adding herbs adds more flavor.

Vacuum packaging

Place the ground meat in a vacuum bag and seal with a vacuum machine. The air should be completely removed from the meat.

Sous vide cooking

Fill the tub of your sous vide machine with water and set it to the desired doneness temperature. I set mine to 135.5°F (57.5°C), aiming for medium rare. Once the target temperature is reached, add the vacuum pack and cook for 2 hours. Depending on the thickness of your meat, increase the time by 30 minutes.

I used a combination oven with a steam sous vide function.

Chilling (optional)

Immerse the cooked meat, still in the vacuum pack, in ice water for 3 to 10 minutes. This prevents overcooking during searing.

Shearing

Remove the meat from the vacuum bag and thoroughly remove the moisture from the outside with a kitchen towel.

Heat a generous amount of cooking oil in a pan over high heat. When the pan is hot enough, add the meat and sear for 15 to 30 seconds on each side. Total sear time should be about 1 minute and 30 seconds. Sear for 15 seconds on each side as well.

If you're having trouble getting your pan to the right temperature, heat 4 T of oil over high heat and when it starts to smoke, add 1 T more, stir, and cook.

Butter Arosé and Resting

Remove the pan from the heat, remove the meat, add a slice of butter and melt it. Return the meat to the pan, still on the heat, and spoon the melted butter over the meat. This should take no more than a minute, and can be skipped.
Place the grilled meat on a wire rack to rest briefly in the air for 3 to 5 minutes. Sous vide steaks can be left out of the resting process, but if you omit the butter aromatization, you can melt the butter on top of the meat during resting for a more flavorful steak.

Last Warm

If the meat has cooled slightly after resting, dip it in the remaining oil in the pan to reheat it slightly. This will allow you to serve it warm.

Product information used

• Anova combi oven: This is the sous vide oven I use, and I recommend you to purchase it through Anova's official website (the price is much more reasonable). They are releasing a 220V product, so be sure to check it out before purchasing! 👉 I'm sure you'll love it! See products
• Anova vacuum packaging machines: This is the vacuum packer I use, and we are launching a 220V product with good value for money, so be sure to check it out before you buy 👉. See products

This post is part of my work with Coupang Partners, which means I will receive a small commission if you click on the links. Please check the product information before purchasing as it may not be the lowest price.

Preparation and storage tips

• Archive: Freeze sous vide meat, still sealed.
• Defrost: You can easily enjoy sous vide steaks by reheating them in your sous vide machine at a temperature as low as -5 degrees Celsius, right out of the freezer. The time will depend on the thickness of the meat, but as a general rule of thumb, you should reheat a 3-cm piece of meat for 45 to 60 minutes.

Create video

Check out this short video to see how it's made: - Go to view

See other favorite housewarming dishes

• A1Make your steak sauce taste better - How to Transform Tart A1 Sauce into a Delicious Sauce! Making Steak Sauce Made Easy
• Cheesy Oven Baked Potatoes Recipe - It's a great side dish to pair with your steak.

Closing thoughts

Sous vide steak is the best way for beginners to make perfectly grilled steaks. Be sure to try our recipes today so you can enjoy restaurant-quality cooking at home 😊.