Sous Vide Steaks Recipe (2024)

FAQs

How long should you sous vide a steak? ›

Temps and Times for Sous Vide Tenderloin Steaks

I cook my tenderloin steaks at several degrees Fahrenheit lower than fattier cuts, like ribeye or strip. I like my tenderloin in the very-rare-to-rare range, between 120°F (49°C) and 128°F (53°C), for optimal tenderness and moistness.

Here at Sous Vide Tools we often like to add a small amount of butter to the bag and find that for best results, flavoured butter works really well to add a little something extra during the cooking process. Our preference is to place butter into the bag itself, rather than on top of the product.

If you want to cook a piece of meat to an exact internal temperature, perfectly, sous vide is the best method. A long slow soak in a sous vide bath will transform a tough piece of meat into a hunk of tenderness as well, but that's all sous vide is good for.

Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare. Grilling directions: You can also sear steak on the grill by heating the grill to 450ºF and searing the steak on each side for 1 minute.

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

On average, fat will begin to render around 130 F and, if not done properly, is the real reason your sous vide meat is rubbery. Because you're cooking the steak low and slow for that optimal tenderness, it's easy for temperatures to not become hot enough to get that crispy edge you crave.

Ideally, season your steak 30 minutes or even a full day before you plan to cook it (a dry brine is amazing for steak!). Even if you don't have this kind of time, I find it's best to season steak before sous viding. You can lightly season again before searing if you wish, but this usually isn't necessary.

Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.

YES. To get the most out of searing steak after sous vide – or any other protein –a few extra steps are involved: Dry the meat off. All you have to do is pat dry with paper towels, but it's crucial to remove as much water as possible from the surface of the meat.

Why not to use butter in sous vide? ›

While you may use butter to pan-sear meat, it doesn't work as well with sous vide. During the slow-cooking process of sous vide, butter doesn't absorb into the meat. Instead, the butter absorbs the flavor of the meat, making the final dish less flavorful.

My rule of thumb is TWO to FOUR hours for a TWO INCH STEAK, ONE to TWO hours TOPS for a ONE INCH STEAK and no longer. Sure, you can do it for MUCH longer (I've had steaks that has been sous-vided for more than EIGHT hours) but you're really not going to like the texture.

Fruit, unless you are making coulis. Almost everything else can successfully prepared by the Sous Vide method of cooking. Be careful with seafoods as they are delicate and need a very low temperature which puts you air risk of food poisoning if they have not been prepared or stored correctly.

My rule of thumb is TWO to FOUR hours for a TWO INCH STEAK, ONE to TWO hours TOPS for a ONE INCH STEAK and no longer. Sure, you can do it for MUCH longer (I've had steaks that has been sous-vided for more than EIGHT hours) but you're really not going to like the texture.

By allowing for precise temperature control and long, slow cooking, sous vide helps to tenderize tough meat, prevent lean cuts from drying out, ensure that expensive cuts are cooked perfectly, and reduce gamey flavors.

That really depends on how thick the steak is. A 1/2 inch steak for example only needs 30 minutes to an hour tops to cook it sous vide, while a 2 inch steak would take 2 1/2 hours to 3 hours.