Sous Vide Steak (version 1)

Sous Vide Steak

Hey check it out guys,

After trying out my buddy’s awesomely made sous vide steak, I decided to bring the epic-ness home and picked up an Anova Nano Sous Vide Precision Cooker and the Anova Vacuum Sealer on Black Friday.  I have had a chance to experiment with it a couple of times, and it’s an absolute blast to work with.

Sous vide cooking is great because it virtually makes cooking steak fool-proof (you could say there will be no missed steaks here); and is a great way to get restaurant quality cooking in the convenience of your home. As I am newer to sous vide, I hope to continue to improve!

-1 1/2 to 2 inch thick steak (ribeye is a great choice)
-Kosher salt
-Black Pepper
-Fresh herbs (thyme, rosemary, etc.)
-Unsalted butter
-Oil with higher smoke point  (vegetable oil should do the job)

-Sous Vide Cooker
-Cast Iron Pan
-Vacuum Sealer + Vacuum Bag (or a nice sealed ziplock bag will do)

1) Add water to a pot or sous-vide container and pre-set the cooker to desired temperature:
1.1) For medium rare: 130ºF
1.2) For medium: 135°F
1.3) For medium-well: 145 °F
1.4) For well done: 156°F (but why would you?)
2) Liberally coat steak with kosher salt
3) Liberally black pepper around salt
4) Add fresh herbs onto steak and vacuum seal in a bag
5) Submerge the meat-bag into the pot. Ensure the entire meat is submerged in the water for thorough cooking. You can attach clips to the bag to ensure this.
6) Allow steak to cook in the bath for about 2-3 hours
7) Remove the steak from the bath and the bag. Ensure to pat the steak dry
8) Pre-heat your cast iron pan till it becomes SIZZLING HOT!!!!
9) Add oil to the pan. You can also add butter  (adding butter does blacken the steak and adds another layer of flavor).
10) Add the steak and sear for 20-30 seconds. Flip the meat over and on its edges for another 20-30 seconds.
11) Take steak off pan and allow to rest
12) Serve with your favorite carbs and veggies if desired.

References and Useful Links

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