Sous Vide Steaks Recipe (2024)

FAQs

Sous Vide Steaks Recipe? ›

Set the sous vide to 130ºF and let the water come to temperature. Salt and pepper the steak and let the steak sit for 10-15 minutes. Then place the steak into a stasher bag, Ziploc, or food saver bag with butter and herbs. Place steak into the sous vide and let it sous vide for at LEAST 2 hours.

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

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.

Sous vide temperatures are safe for extended periods of time, but they are low enough that a steak cannot actually overcook. When you are on the last step of the process, you may have seven or eight steaks in the bath simultaneously–which by now will be full to the brim. The Norwood method!

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.

Many people prefer the unsalted, slightly moister meat so they refrain from salting until after the meat has been cooked sous vide. The difference between the two methods is very minor and you can't go wrong either way. I suggest trying it both ways and see what you personally prefer.

After 3 to 4 hours, the texture of your steak will change. It will become more mushy. That is why it is recommended that you only cook until done (1 to 2 hours). So, overdoing it, as you describe it, would be cooking it too long so that the texture becomes undesirable.

Should you put butter in sous vide steak? ›

Our preference is to place butter into the bag itself, rather than on top of the product. Butter added to the bag will help with air displacement, prevent things from sticking together and help to retain shape, and can also be used afterwards for a pan sauce. Butter also works really well for vegetable dishes.

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

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.

The best meat to sous vide for 48-72 hours at 135°F (57°C) is beef brisket, while pork shoulder can be cooked between 24-36 hours at 165°F (74°C). Results are always tender and juicy, making for perfect leftovers in sandwiches, tacos, or any other dish calling for shredded meat.

Sure, with a little technique, it's not difficult to produce excellent steaks through pan-searing alone. But for flawlessly even edge-to-edge cooking and consistently foolproof results, sous vide is absolutely the better way.

For sirloin sous vide, set aside about one hour of time per inch of steak thickness. So, for a one-inch sirloin, you'll need about two hours, and a two-inch sirloin needs about three hours. Regardless of thickness and your preferred doneness level, you shouldn't need longer than four hours to sous vide sirloin steak.

How long does it take to sous vide filet mignon? I'd guess 1.5–4 hours, based on my experience. The timing is is important than the temperature, though, which should be slightly under your desired doneness, so you can sear it quickly over HIGH heat without overcooking the middle.

Sous vide cooking allows for precise temperature control and long, slow cooking, which helps to tenderize meat and reduce bold, gamey flavors. In this case, it's important to use a lower temperature than you would with other types of meat.

The first benefit is that sous vide allows you to cook a perfectly done steak every time. The other benefit is the ability to turn tougher, but more flavorful, steaks such as flank steak into very tender steaks through longer cooking times.