{"id":3602,"date":"2024-11-25T09:37:45","date_gmt":"2024-11-25T00:37:45","guid":{"rendered":"https:\/\/ezhomecooking.net\/?p=3602"},"modified":"2024-12-02T21:56:32","modified_gmt":"2024-12-02T12:56:32","slug":"sous-vide-steak-recipe-about-sous-vide-and-steak-temperature","status":"publish","type":"post","link":"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/","title":{"rendered":"Sous Vide Steak Recipe: About Sous Vide and Steak Temperature"},"content":{"rendered":"<meta charset=\"UTF-8\">\n\n\n\n<meta name=\"viewport\" content=\"width=device-width, initial-scale=1.0\">\n\n\n\n<meta name=\"keywords\" content=\"\uc218\ube44\ub4dc \uc2a4\ud14c\uc774\ud06c, \uc2a4\ud14c\uc774\ud06c \uad7d\uae30 \uc628\ub3c4, \uc218\ube44\ub4dc \uc870\ub9ac\ubc95, \uc2a4\ud14c\uc774\ud06c \ub808\uc2dc\ud53c, \ubbf8\ub514\uc5c4 \ub808\uc5b4 \uc2a4\ud14c\uc774\ud06c\">\n\n\n\n<meta name=\"author\" content=\"\uc560\uc2b9\uc774 \ube14\ub85c\uadf8\">\n\n\n\n<title>Sous Vide Steak Recipe: About Sous Vide and Steak Temperature<\/title>\n\n\n\n<link rel=\"stylesheet\" href=\"styles.css\">\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"838\" height=\"629\" src=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/new_\uba54\uc778\uc0ac\uc9c4.jpg\" alt=\"A plate of steak topped with onion sauce and served with grilled tomatoes and asparagus\" class=\"wp-image-3626\" srcset=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/new_\uba54\uc778\uc0ac\uc9c4.jpg 838w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/new_\uba54\uc778\uc0ac\uc9c4-800x600.jpg 800w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/new_\uba54\uc778\uc0ac\uc9c4-768x576.jpg 768w\" sizes=\"auto, (max-width: 838px) 100vw, 838px\" \/><\/figure>\n\n\n\n<p><a href=\"#recipe\" class=\"button\">Jump to the recipe<\/a><\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EC%88%98%EB%B9%84%EB%93%9C%EB%A1%9C_%EC%99%84%EC%84%B1%ED%95%98%EB%8A%94_%EC%99%84%EB%B2%BD%ED%95%9C_%EC%8A%A4%ED%85%8C%EC%9D%B4%ED%81%AC\" >The perfect steak with a sous vide<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EC%88%98%EB%B9%84%EB%93%9C%EB%9E%80_%EB%AC%B4%EC%97%87%EC%9D%B8%EA%B0%80%EC%9A%94\" >What is a subreddit?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EC%8A%A4%ED%85%8C%EC%9D%B4%ED%81%AC_%EA%B5%BD%EA%B8%B0%EC%99%80_%EC%98%A8%EB%8F%84\" >Searing and temperature of steaks<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EC%84%B1%EA%B3%B5%EC%9D%84_%EC%9C%84%ED%95%9C_5%EA%B0%80%EC%A7%80_%ED%8C%81\" >5 tips for success<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EB%A0%88%EC%8B%9C%ED%94%BC_%EC%88%98%EB%B9%84%EB%93%9C_%EC%8A%A4%ED%85%8C%EC%9D%B4%ED%81%AC\" >Recipe: Sous Vide Steak<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EC%A4%80%EB%B9%84_%EC%9E%AC%EB%A3%8C\" >Preparation materials<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EC%A4%80%EB%B9%84_%EB%8F%84%EA%B5%AC\" >Preparation tools<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EB%A7%8C%EB%93%A4%EA%B8%B0_%EA%B3%BC%EC%A0%95\" >The creation process<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EC%82%AC%EC%9A%A9%EB%90%9C_%EC%A0%9C%ED%92%88_%EC%A0%95%EB%B3%B4\" >Product information used<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EC%A4%80%EB%B9%84_%EB%B0%8F_%EB%B3%B4%EA%B4%80_%ED%8C%81\" >Preparation and storage tips<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EB%A7%8C%EB%93%A4%EA%B8%B0_%EC%98%81%EC%83%81\" >Create video<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EB%8B%A4%EB%A5%B8_%EC%B6%94%EC%B2%9C_%ED%99%88%ED%8C%8C%ED%8B%B0_%EC%9A%94%EB%A6%AC_%EB%B3%B4%EB%9F%AC_%EA%B0%80%EA%B8%B0\" >See other favorite housewarming dishes<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/ezhomecooking.net\/en\/blog\/2024\/11\/25\/sous-vide-steak-recipe-about-sous-vide-and-steak-temperature\/#%EB%A7%88%EC%B9%98%EB%A9%B0\" >Closing thoughts<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EC%88%98%EB%B9%84%EB%93%9C%EB%A1%9C_%EC%99%84%EC%84%B1%ED%95%98%EB%8A%94_%EC%99%84%EB%B2%BD%ED%95%9C_%EC%8A%A4%ED%85%8C%EC%9D%B4%ED%81%AC\"><\/span>The perfect steak with a sous vide<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>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 \ud83d\ude0a.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EC%88%98%EB%B9%84%EB%93%9C%EB%9E%80_%EB%AC%B4%EC%97%87%EC%9D%B8%EA%B0%80%EC%9A%94\"><\/span>What is a subreddit?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>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<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cook evenly on the inside and outside.<\/li>\n\n\n\n<li>It perfectly preserves the juices and flavor.<\/li>\n\n\n\n<li>It's easy for beginners to cook without fail.<\/li>\n<\/ul>\n\n\n\n<p>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.<br>If you want to learn more about sous vide <a href=\"https:\/\/en.wikipedia.org\/wiki\/Sous-vide\" target=\"_blank\" rel=\"noopener\">Wikipedia<\/a>for more information.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EC%8A%A4%ED%85%8C%EC%9D%B4%ED%81%AC_%EA%B5%BD%EA%B8%B0%EC%99%80_%EC%98%A8%EB%8F%84\"><\/span>Searing and temperature of steaks<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Different steaks have different optimal temperatures for different grills. Based on the final temperature after resting, it's broken down as follows<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><b>Blue Rare:<\/b> 46\u00b0C to 49\u00b0C (almost raw inside)<\/li>\n\n\n\n<li><b>Rare:<\/b> 50\u00b0C to 54\u00b0C (red, moist inside)<\/li>\n\n\n\n<li><b>Medium Rare:<\/b> 55\u00b0C to 57\u00b0C (moderately red and juicy)<\/li>\n\n\n\n<li><b>Medium:<\/b> 58\u00b0C to 62\u00b0C (pink inside)<\/li>\n\n\n\n<li><b>Medium Well Done:<\/b> 63\u00b0C to 67\u00b0C (almost brown inside)<\/li>\n\n\n\n<li><b>Well Done:<\/b> 68\u00b0C to 71\u00b0C (fully cooked)<\/li>\n<\/ul>\n\n\n\n<p>It's important to use a digital thermometer for accurate temperature measurements.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EC%84%B1%EA%B3%B5%EC%9D%84_%EC%9C%84%ED%95%9C_5%EA%B0%80%EC%A7%80_%ED%8C%81\"><\/span>5 tips for success<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>It is very important to remove blood and moisture from the outside of the meat before and after sous vide. Do it thoroughly.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"recipe\"><span class=\"ez-toc-section\" id=\"%EB%A0%88%EC%8B%9C%ED%94%BC_%EC%88%98%EB%B9%84%EB%93%9C_%EC%8A%A4%ED%85%8C%EC%9D%B4%ED%81%AC\"><\/span>Recipe: Sous Vide Steak<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EC%A4%80%EB%B9%84_%EC%9E%AC%EB%A3%8C\"><\/span>Preparation materials <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Meat for steaks (3 cm thick)<\/li>\n\n\n\n<li>Salt (1% of meat weight)<\/li>\n\n\n\n<li>Pepper (to taste)<\/li>\n\n\n\n<li>Cooking oil (canola oil, grapeseed oil, etc.)<\/li>\n\n\n\n<li>Herbs (rosemary, thyme, etc. - optional)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EC%A4%80%EB%B9%84_%EB%8F%84%EA%B5%AC\"><\/span>Preparation tools<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sous vide machine<\/li>\n\n\n\n<li>Vacuum Machines<\/li>\n\n\n\n<li>Vacuum packs<\/li>\n\n\n\n<li>Probe thermometers<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EB%A7%8C%EB%93%A4%EA%B8%B0_%EA%B3%BC%EC%A0%95\"><\/span>The creation process<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Preparing Meat<\/h4>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_1-4.png\" alt=\"Wiping blood off the surface of meat with a kitchen towel in preparation for sous vide steaks.\" class=\"wp-image-3627\" srcset=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_1-4.png 500w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_1-4-150x150.png 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<p>Wipe the outside of the steak thoroughly with a paper towel to remove any blood. Any remaining blood can cause off-flavors.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Underscore<\/h4>\n\n\n\n<p>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.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Vacuum packaging<\/h4>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_2-22.jpg\" alt=\"Two vacuum-packed steaks prepared for sous vide cooking.\" class=\"wp-image-3628\" srcset=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_2-22.jpg 500w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_2-22-150x150.jpg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<p>Place the ground meat in a vacuum bag and seal with a vacuum machine. The air should be completely removed from the meat.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Sous vide cooking<\/h4>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_3-19.jpg\" alt=\"A vacuum-packed steak being cooked in a sous vide machine.\" class=\"wp-image-3629\" srcset=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_3-19.jpg 500w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_3-19-150x150.jpg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<p>Fill the tub of your sous vide machine with water and set it to the desired doneness temperature. I set mine to 135.5\u00b0F (57.5\u00b0C), 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.<\/p>\n\n\n\n<p>I used a combination oven with a steam sous vide function.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Chilling (optional)<\/h4>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3631\" src=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_4.4.jpg\" alt=\"Steaks being marinated in ice water after sous vide.\" class=\"wp-image-3631\" srcset=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_4.4.jpg 500w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_4.4-150x150.jpg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3630\" src=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_4.5.png\" alt=\"Close-up of vacuum-packed steaks chilled in ice water.\" class=\"wp-image-3630\" srcset=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_4.5.png 500w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_4.5-150x150.png 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>Immerse the cooked meat, still in the vacuum pack, in ice water for 3 to 10 minutes. This prevents overcooking during searing.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Shearing<\/h4>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_5-17.jpg\" alt=\"Two steaks being searred over high heat\" class=\"wp-image-3632\" srcset=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_5-17.jpg 500w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_5-17-150x150.jpg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<p>Remove the meat from the vacuum bag and thoroughly remove the moisture from the outside with a kitchen towel. <\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Butter Aros\u00e9 and Resting<\/h4>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_6-16.jpg\" alt=\"Adding butter and herbs to flavor during shearing in a pan\" class=\"wp-image-3633\" srcset=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_6-16.jpg 500w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_6-16-150x150.jpg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<p>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.<br>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.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Last Warm<\/h4>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3634\" src=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_7-18.jpg\" alt=\"Internal view of a sous vide steak, perfectly cooked to medium rare.\" class=\"wp-image-3634\" srcset=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_7-18.jpg 500w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_7-18-150x150.jpg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3636\" src=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_8-20.jpg\" alt=\"Steak and roasted veggies make for a luxurious plate of food\" class=\"wp-image-3636\" srcset=\"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_8-20.jpg 500w, https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/batch_8-20-150x150.jpg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>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. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EC%82%AC%EC%9A%A9%EB%90%9C_%EC%A0%9C%ED%92%88_%EC%A0%95%EB%B3%B4\"><\/span>Product information used<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Anova combi oven:<\/strong> 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! \ud83d\udc49 I'm sure you'll love it! <a href=\"https:\/\/dotmddl889.blogspot.com\/2024\/11\/blog-post_62.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow sponsored\">See products<\/a><\/li>\n\n\n\n<li><strong>Anova vacuum packaging machines:<\/strong> 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 \ud83d\udc49. <a href=\"https:\/\/dotmddl889.blogspot.com\/2024\/11\/blog-post_69.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow sponsored\">See products<\/a><\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EC%A4%80%EB%B9%84_%EB%B0%8F_%EB%B3%B4%EA%B4%80_%ED%8C%81\"><\/span>Preparation and storage tips<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Archive:<\/strong> Freeze sous vide meat, still sealed.<\/li>\n\n\n\n<li><strong>Defrost:<\/strong> 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.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EB%A7%8C%EB%93%A4%EA%B8%B0_%EC%98%81%EC%83%81\"><\/span>Create video<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Check out this short video to see how it's made: - <strong><a href=\"https:\/\/www.instagram.com\/reel\/CsQhaZ_APLL\/\" target=\"_blank\" data-type=\"link\" data-id=\"https:\/\/www.instagram.com\/reel\/CsQhaZ_APLL\/\" rel=\"noreferrer noopener\">Go to view<\/a><\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EB%8B%A4%EB%A5%B8_%EC%B6%94%EC%B2%9C_%ED%99%88%ED%8C%8C%ED%8B%B0_%EC%9A%94%EB%A6%AC_%EB%B3%B4%EB%9F%AC_%EA%B0%80%EA%B8%B0\"><\/span>See other favorite housewarming dishes<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/ezhomecooking.net\/en\/a1-steak-sauce-recipe-make-it-tastier-how-to-improve-store-bought-sauce\/\" data-type=\"link\" data-id=\"https:\/\/ezhomecooking.net\/a1-%ec%8a%a4%ed%85%8c%ec%9d%b4%ed%81%ac-%ec%86%8c%ec%8a%a4-%eb%a7%9b%ec%9e%88%ea%b2%8c-%eb%a7%8c%eb%93%a4%ea%b8%b0-%ec%8b%9c%ed%8c%90-%ec%86%8c%ec%8a%a4-%eb%8d%94-%eb%a7%9b%ec%9e%88%ea%b2%8c\/\" target=\"_blank\" rel=\"noreferrer noopener\">A1Make your steak sauce taste better<\/a><\/strong> - How to Transform Tart A1 Sauce into a Delicious Sauce! Making Steak Sauce Made Easy<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/ezhomecooking.net\/en\/cheese-oven-roasted-potatoes-recipe-perfect-side-dish-for-any-meal\/\" data-type=\"link\" data-id=\"https:\/\/ezhomecooking.net\/%ec%b9%98%ec%a6%88-%ec%98%a4%eb%b8%90-%ea%b0%90%ec%9e%90%ea%b5%ac%ec%9d%b4-%eb%a0%88%ec%8b%9c%ed%94%bc-%ec%96%b4%eb%94%94%ec%97%90%eb%82%98-%ec%9e%98%ec%96%b4%ec%9a%b8%eb%a6%ac%eb%8a%94-%ec%82%ac\/\" target=\"_blank\" rel=\"noreferrer noopener\">Cheesy Oven Baked Potatoes Recipe<\/a><\/strong> - It's a great side dish to pair with your steak.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%EB%A7%88%EC%B9%98%EB%A9%B0\"><\/span>Closing thoughts<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>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 \ud83d\ude0a.<\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Sous vide steaks are a great way for beginners and professionals alike to create even, moist steaks. 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.<\/p>","protected":false},"author":1,"featured_media":3637,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[15],"tags":[106,105,74,249,254,250,253,251,252,255,179,180,141,140],"class_list":["post-3602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-party","tag-homecook","tag-homecooked","tag-homecooking","tag-249","tag-254","tag-250","tag-253","tag-251","tag-252","tag-255","tag-179","tag-180","tag-141","tag-140"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/ezhomecooking.net\/wp-content\/uploads\/2024\/11\/new_\uc218\ube44\ub4dc-\uc2a4\ud14c\uc774\ud06c-\uc378\ub124\uc77c.jpg","_links":{"self":[{"href":"https:\/\/ezhomecooking.net\/en\/wp-json\/wp\/v2\/posts\/3602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ezhomecooking.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ezhomecooking.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ezhomecooking.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ezhomecooking.net\/en\/wp-json\/wp\/v2\/comments?post=3602"}],"version-history":[{"count":0,"href":"https:\/\/ezhomecooking.net\/en\/wp-json\/wp\/v2\/posts\/3602\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ezhomecooking.net\/en\/wp-json\/wp\/v2\/media\/3637"}],"wp:attachment":[{"href":"https:\/\/ezhomecooking.net\/en\/wp-json\/wp\/v2\/media?parent=3602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ezhomecooking.net\/en\/wp-json\/wp\/v2\/categories?post=3602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ezhomecooking.net\/en\/wp-json\/wp\/v2\/tags?post=3602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}