Sous Vide Steak Dinner Recipes

SOUS VIDE STEAK

Steps:

• Set sous vide machine to 55C/131F.
• Season steak lightly with salt or a seasoning of your choice. Place meat in sous vide bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
• Remove bag from bath. Take steak out of the bag, pat dry with paper towels and season with salt and pepper (or seasoning) to taste.
• Heat up large skillet on high and add oil. Sear steak for 1 to 2 minutes on each side. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy! Alternatively sear the beef on a grill or using a searing torch.

SOUS VIDE STEAK

Steps:

• Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
• Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
• Remove bag from water bath and take out steaks. Pat very dry with paper towels.
• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.

SOUS VIDE STEAK

Steps:

• Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium rare doneness. If you'd like to cook it to other doneless, see the temperature chart in the post.
• Rub the steak with 1/2 tablespoon oil on all sides.
• Season with salt and pepper.
• Add the seasoned steak to a zip-top bag.
• Vacuum seal the bag using water displacement method: seal all but one corner of the bag, and slowly place it into cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Feel free to use a vacuum sealer if you have one.)
• Place the bag into the water bath in the sous vide container. Make sure it is fully submerged. (If your meat is floating, you can use heavy kitchen items such as metal kitchen tongs to weigh it down.)
• Cook for 1 to 4 hours depending on the thickness of your steak. Cook 1-inch thick steak for 1 hour, 1.5-inch thick for 2 hours, 2-inch thick for 2.5 hours, and 2.5-inch for 4 hours.
• When the timer goes off, remove the bag from the water bath and transfer it to the fridge or an ice bath. Let it chill for about 10 minutes.
• Remove the steak from the zip-top bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)
• Season with more salt and pepper if necessary.
• Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. Once very hot, add the steak and sear about 1 minute per side until nicely browned.
• Slice against the grain and serve immediately.