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Sous Vide Steak
Table of Contents
Sous Vide Steak Recipe
Welcome to the ultimate guide on how to prepare a mouthwatering Sous Vide Steak that will tantalize your taste buds and leave you craving for more. In this comprehensive recipe, we will walk you through the step-by-step process of achieving the perfect Sous Vide Steak, ensuring a tender and flavorful dining experience.
Why You’ll Love This Recipe
There are several reasons why this Sous Vide Steak recipe stands out:
• Sous Vide cooking method guarantees precise temperature control for a perfectly cooked steak
• Retains the natural juices and flavors of the steak, resulting in a tender and succulent texture
• Minimal hands-on time required, allowing you to focus on other aspects of your meal preparation
• Customizable seasoning options to suit your taste preferences
Let’s dive into the ingredients you’ll need:
Ingredients
• 2 boneless ribeye steaks, 1 ½ inches thick
• 2 cloves of garlic, minced
• 2 sprigs of fresh rosemary
• Salt and black pepper to taste
• Olive oil
Now, let’s get cooking!
Step-by-Step Instructions
1. Preheat the sous vide water bath to 129°F (54°C).
2. Season the ribeye steaks generously with salt, pepper, minced garlic, and fresh rosemary.
3. Place each seasoned steak in a separate vacuum-sealed bag, ensuring a tight seal.
4. Submerge the bags in the preheated water bath and cook for 1.5 to 2 hours.
5. After cooking, remove the steaks from the bags and pat them dry with paper towels.
6. Heat a cast-iron skillet over high heat and add olive oil.
7. Sear the steaks for 1 minute on each side to achieve a perfect crust.
8. Let the steaks rest for a few minutes before slicing and serving.
Serving Suggestions
Pair your Sous Vide Steak with a side of creamy mashed potatoes and roasted asparagus for a complete and satisfying meal. A glass of bold red wine will complement the rich flavors of the steak perfectly.
Recipe Variations and Substitutions
You can customize this recipe by experimenting with different herbs and spices for seasoning. Consider adding a pat of herb butter on top of the steak before serving for an extra burst of flavor.
Pro Tips for Success
• Ensure the steaks are fully submerged in the water bath to cook evenly.
• Use a high-quality vacuum sealer to seal the bags tightly and prevent any leaks during cooking.
• Patting the steaks dry before searing helps achieve a beautiful crust.
• Letting the steaks rest after searing allows the juices to redistribute, enhancing the overall flavor.
FAQ
1. Can I use a different cut of steak for this recipe?
Yes, you can use cuts like filet mignon or New York strip for Sous Vide cooking.
2. How do I know when the steak is done cooking in the water bath?
Using a meat thermometer, ensure the internal temperature of the steak reaches your desired doneness.
3. Can I season the steak with marinade before Sous Vide cooking?
Avoid using acidic marinades as they can affect the texture of the steak during the cooking process.
4. Is it necessary to sear the steak after Sous Vide cooking?
Searing the steak post Sous Vide enhances the flavor and creates a delicious crust on the exterior.
5. Can I Sous Vide frozen steaks?
It’s recommended to thaw the steaks before Sous Vide cooking for even and consistent results.
Conclusion
Mastering the art of cooking Sous Vide Steak elevates your culinary skills and ensures a restaurant-quality dining experience in the comfort of your own home. With precise temperature control and minimal effort, you can enjoy tender, juicy steaks that will impress your family and friends. Try this Sous Vide Steak recipe today and savor the delectable flavors it has to offer!
Sous Vide Steak
Learn how to prepare a mouthwatering Sous Vide Steak using precise temperature control for a tender and succulent texture. This recipe ensures a flavorful dining experience with minimal hands-on time required.
Servings
2
Prep time
15
minutes
Cooking time
120
minutes
Calories
640
kcal
Cook Mode
Keep the screen of your device on
Ingredients
- 2 boneless ribeye steaks, 1 ½ inches thick
- 2 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- Salt and black pepper to taste
- Olive oil
Directions
- Preheat the sous vide water bath to 129°F (54°C).
- Season the ribeye steaks generously with salt, pepper, minced garlic, and fresh rosemary.
- Place each seasoned steak in a separate vacuum-sealed bag, ensuring a tight seal.
- Submerge the bags in the preheated water bath and cook for 1.5 to 2 hours.
- After cooking, remove the steaks from the bags and pat them dry with paper towels.
- Heat a cast-iron skillet over high heat and add olive oil.
- Sear the steaks for 1 minute on each side to achieve a perfect crust.
- Let the steaks rest for a few minutes before slicing and serving.
Nutrition Facts
Calories:
640
Fat:
45
Carbohydrates:
2
Protein:
56
Sodium:
810
Fiber:
0.5
