Sous Vide Steaks Recipe (2024)

FAQs

How long should you sous vide a steak? ›

Q: Can I add aromatics, like herbs or alliums, to the sous vide bag? Yes, you can. I like to add thyme or rosemary sprigs, along with sliced shallots or garlic cloves, to the bags with my steaks during cooking. Adding the same aromatics to the pan as you sear the steaks will bolster that flavor.

You should select a different cut of steak. A long trip in the sous vide bath is meant to break down connective tissue and tenderize meats. Flank steak is very lean, and inherently tough, so there is little connective tissue to break down, hence is stays tough.

A good example of this is flank steak or sirloin. Both cuts can be just heated through and served, but extended cooking can tenderize them slightly more, resulting in a much more tender steak. Most of these cuts can benefit from a 5 to 10 hour time in the sous vide bath.

So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement. Just remember that while you technically can't 'overcook' your food, the quality could start to decline if it's left to cook for a lot longer than is recommended.

Chill-based reverse sear is when the meat is taken from the sous vide bath and chilled—still in its cooking bag—in an ice bath. By shocking the meat in an ice bath, we cool the exterior and a thin gradient of the interior so that when we perform the sear, we don't risk overcooking the precisely-temped steak.

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.

Sous vide steak is becoming more and more popular in restaurants and kitchens all over the world.

It may not be the most voluminous cut, but flat iron steak is one of the best pieces to sous vide, thanks to a prime balance of tender muscle meat speckled with rich pieces of fat. Fine Cooking calls this slice — also known as top blade steak — a relatively tender piece of meat.

Leave steak with a normal thickness (approx. 2.5 cm) in a warm sous-vide water bath for up to 4 hours. Although the steak will not continue to cook and remains nice and tender, the tenderness will eventually turn into a more mushy texture. This is also a reason not to use too thick pieces of meat.

How long to sous vide steak at 131? ›

Sous vide is the best way to ensure a perfectly cooked, tender rib eye steak every time! How long does it take to sous vide a ribeye? Sous vide 1-inch thick (or less) steaks for at least 40 minutes, up to 4 hours.. Sous vide 1.5-inch thick (and thicker) steaks for at least 1 hour, up to 4 hours.

What is the Best Sous Vide Steak Temperatures and Times? There are many types of sous vide steaks, but they are usually cooked based on your temp preference. I recommend 125°F (51.6°C) for rare, 131°F (55°C) for medium-rare and 140°F (60°C) for medium.