In a recent study, we learned that more than 60% of people would not be willing to eat steak cooked for two hours at 250 degrees Fahrenheit.
That’s pretty incredible when you think about it. I mean, what’s the point of cooking food if you can’t enjoy it?
But then again, maybe you have a few friends who are willing to eat sous vide steak. You may be thinking, “how could anyone ever make a steak this good? Why would I even want to try?”
Well, you’re going to learn everything there is to know about searing sous vide steak in this post.
Why Sous Vide Your Steak?
While we’ve all heard that we should sous-vide our steaks and chicken breast before grilling them, it’s really not that common practice.
But why do we have to do this? Why sous vide? The answer is that the sous vide method will give you the perfect doneness every time, and will also make the meat taste better.
There are many benefits to sous vide cooking.
But what is it? Sous vide cooking is a method of cooking food in an enclosed bag or container at a low temperature for a prolonged period of time.
That means you can cook a steak for 3 hours at 145 degrees Fahrenheit. This will guarantee that the meat stays juicy, tender, and flavorful.
If you’ve ever made meatloaf or hamburger before, you’ve probably noticed that it comes out of the oven with dry, crumbly, and tough meat.
That’s because it was cooked too quickly. And while it may be tempting to take a shortcut and cook your meat in the microwave, this isn’t the best way to cook steaks either.
Not only will it dry out your steak, but it will also create a soggy texture and make your meat taste bland.
How to Select the Right Steak for Sous Vide
Use this guide to select the right steak for sous vide.
If you don’t want your steak to look like a piece of hamburger meat, then be sure to ask yourself if you really want to serve your steak sous vide.
If you really want to try out the sous vide technique, then make sure to pick up some steaks that have had the outer surface trimmed away.
This will ensure that you don’t end up with a steak that looks like it’s been cut from a cow.
Ideal Thickness for Sous Vide Steak
6-8 mm. This is based on a steak that is cooked by being immersed in a water bath.
The steak will reach optimum doneness when it reaches an internal temperature of 135 degrees F.
The thickness is based on the rate at which heat can penetrate through the steak.
It takes 2 minutes for the heat to penetrate through a steak that is 6 mm thick, while it takes 8 minutes to penetrate through a steak that is 8mm thick.
The time it takes for the heat to penetrate is directly related to the size of the steak.
When cooking meat, the temperature of the meat is not the only factor that affects the rate at which it will cook.
The thickness of the meat and the thickness of the steak will determine the amount of time it takes for the heat to penetrate.
How to Select the Right Temperature for Sous Vide Steak?
For sous vide cooking, you want a water temperature between 140°F and 165°F.
It is best to cook steak at this range for about two hours. You can use a thermometer or a meat thermometer.
If using a thermometer, be sure to insert it through the side of the steak so that it doesn’t touch the surface of the food.
If the surface is hot enough, you will feel the heat and the steak will begin to sear on its own.
If you are using a meat thermometer, insert it into the thickest part of the steak and keep it there for two minutes.
If you don’t have a meat thermometer, you can test by pressing your finger into the steak.
Does Timing Matter for Sous Vide Steak?
Timing is everything when cooking food with a sous vide machine.
Steak cooked on high heat will have a very different texture than one cooked on low heat, even though both will be rare or medium-rare.
The same goes for chicken and salmon, but also for pork and lamb.
For example, a steak cooked sous vide at 185°F for 1 hour and 15 minutes will be more tender than a steak cooked at the same temperature but for only 1 hour.
But that’s not the end of the story!
Temperature and Timing Guidelines for Sous Vide Steak
Temperatures in the range of 145 to 155 degrees Fahrenheit are optimal for sous vide steaks.
This will allow the steak to maintain the right amount of juiciness and tenderness.
For a medium-rare steak, cook it for about 45 minutes. For a medium steak, 60 minutes is usually adequate.
For a well-done steak, you can expect to cook it for 90 minutes.
You can also use a digital thermometer to ensure the temperature is accurate and that the meat is cooked properly.
The most common sauces used are chimichurri and hollandaise. You can even try steak sauce for a bit of variety.
How to Cook a Steak Sous Vide, Step by Step
Cooking sous vide is a very popular cooking method these days. It’s very easy, it’s delicious, and it tastes great.
However, there are some myths about sous vide cooking that need to be addressed before you get started.
Sous vide is a relatively new method of cooking. It was invented by Heston Blumenthal in the 1990’s and he named it “under vacuum cooking”.
But it’s not as fast as other methods. That’s why I’m going to show you how to cook steak sous vide, step by step.
Step 1: Preheat Precision Cooker
To preheat the precision cooker for sous vide cooking, simply plug in the precision cooker and set the time according to the instructions on the precision cooker manual.
After setting the cooking temperature, the temperature is automatically controlled.
If you want to adjust the cooking temperature, open the lid of the precision cooker and insert the thermometer.
You can also adjust the cooking time manually by turning the dial to adjust the cooking time.
Step 2: Season the Steak
Seasoning the steak is important to help tenderize it and to impart flavor.
In addition to salt, seasonings like garlic powder or crushed red pepper flakes can be added to the steak while cooking.
However, if using sous vide, the steaks do not need to be seasoned before cooking. Sous vide does not require any additional seasoning after cooking.
Step 3: Add Aromatics
Aromatics are not necessary, but if you want to give your steak that little extra zing, adding aromatics will do just that. Try garlic, onions, or rosemary for starters.
Step 4: Seal Bag
When cooking a steak sous vide you can seal it into a Ziploc food bag for a more uniform temperature throughout the steak.
To seal the steak place it on top of a metal sheet that is placed on top of your food bag. Place the sheet on top of the meat and then fold over the sides of the food bag and press the edges together.
You will need to use two sheets of aluminum foil if you have a larger bag. You can also use a regular bag if you want but they will not be as good.
The seal will help keep your food moist while you cook it in the bag.
Step 5: Cook Steak
The sous vide steak is cooked for about an hour at 130°F. Sous vide steaks are cooked to very consistent doneness.
This results in a very juicy steak that has a tender texture.
Step 6: Remove Steak From Bag
Remove the steak from the bag, and place it on a paper towel-lined plate. Pat it dry very carefully on both sides.
Frequently Asked Sous Vide Questions
Q: What are the pros and cons of using a sous vide machine?
A: There are both pro’s and con’s to using a sous vide.
Using sous vide has many benefits, such as getting foods to cook at a precise temperature without overcooking or undercooking.
Sous vide also lets you serve foods at temperatures that were not possible before the invention of this cooking method.
You can also add ingredients to a portion of food right after cooking, without having to cool it first. Another great benefit of sous vide is its versatility.
You can use sous vide machine to make almost any type of food, from fish and shellfish to vegetables and desserts.
Q: I bought a sous vide machine but I’m confused about how to use it. Can you help me out?
A: If you bought a sous vide machine but don’t know how to use it, you are not alone.
Many people have never used a sous vide machine before and wonder what the best thing is to cook with one.
There is a lot of information about sous vide on the internet.
Q: Can a sous vide steak get a good crust?
Steaks need to be cooked over high heat to develop their crust and get that beautiful browning on them.
That’s not what sous vide does. That’s why you should try searing a steak with a cast-iron skillet or grilling it over a hot fire.
Q: When should I season my steak?
A: If you are cooking your steak at high temperature (about 500° F) for a long time (10 minutes or more), then it is necessary to season it before it is eaten.
If you are cooking it at lower temperature (around 350°-400° F) then you do not need to season it before cooking.
Q: What happens if I leave a steak cooking sous vide for longer than the maximum time recommendations? Is it dangerous?
A: The maximum recommended time is 75 minutes. Beyond that time, your steak will get tougher. It’s up to you what you want to do with it.
Q: Should I put olive oil or butter in the bag?
A: You could put either. My preference would be butter because it has a stronger flavor, but you may also use olive oil. If you’re not sure what to use, then use both!
Q: Can I add aromatics, like herbs or alliums, to the sous vide bag?
A: This is really a matter of personal preference and taste, but in general.
If you add aromatics to the sous vide bag, the sous vide will absorb some of those oils into the food and they will be released when the bag is opened.
If you add too many aromatics, then you may have an off-taste in your finished product.
Q: Can I add a spice rub to my steak?
A: Yes. Rub it on before cooking it, or you can do it in the oven.
Q: Should I pre-sear my steak?
A: Sure, that way you’ll get a nice “done” crust.
Q. What about deep-frying the steak instead of searing after cooking sous vide?
A: It’s actually a great idea. I’ve done this on occasion myself.
I think it would work much better with beef as opposed to chicken.
I would even suggest cooking the steak in a cast-iron skillet (or something like that) for just a minute or two at the beginning.
This will create some more browning and give the steak some nice caramelized flavors.
Q: Can I chill and reheat my steak after cooking it sous vide if I haven’t opened the bag?
A: Yes, you can reheat steaks in the sous vide bag.
Just be sure to heat the bag as well for about 10-15 seconds on each side.
You can also use the sous vide bag to store cooked meat, just like a freezer bag.
Q: Can I cook a steak straight from the freezer?
A: You can indeed, but it will take some time before the steak is thawed out completely. It’s better to let the steak rest for 5-10 minutes after you pull it out of the freezer.
Q: Does sous vide steak need to rest?
A: Yes, but that’s because it needs time to absorb the flavor of the marinade. This is why you cook it sous vide-you can leave it longer.
The longer it sits, the more marinated and flavored it will be.
Searing sous vide steak is one of the easiest ways to cook a steak. It takes a little practice, but the results are amazing. You can learn how to sear sous vide steak in just 10 minutes.
I’ve been cooking steak sous vide for years and I’ve tried several different methods. There’s the “old school” method of searing it in a skillet over high heat.
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