How to cook Sous-Vide Steak
- 10 years ago
This is the method for the best steak you will ever eat!
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!
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!