Sous vide steak is a game-changer when it comes to perfectly cooked beef. The precision of sous vide cooking allows you to achieve a tender and juicy steak with a flawless medium-rare cook every time. The addition of herb butter elevates the dish with rich, aromatic flavors that melt into the steak, making each bite incredibly satisfying.
Whether you’re cooking for a special occasion or a weeknight dinner, this recipe is an easy way to impress. With minimal hands-on time and a simple sear at the end for that beautiful golden crust, you’ll enjoy a restaurant-quality steak from the comfort of your own kitchen.
Full Recipe:
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2 ribeye steaks (1.5-inch thick)
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Salt and pepper to taste
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2 tablespoons olive oil
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2 cloves garlic, crushed
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2 sprigs rosemary
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2 tablespoons unsalted butter
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1 tablespoon fresh thyme, chopped
Directions:
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Preheat your sous vide water bath to 130°F (54°C) for medium-rare steak.
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Season the steaks with salt and pepper on both sides.
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Place steaks into a vacuum-seal bag with olive oil, garlic, and rosemary.
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Seal the bag and submerge it in the water bath. Cook for 1.5 to 2 hours.
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Once done, remove steaks from the bag and pat them dry.
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Heat a skillet over medium-high heat and melt butter with chopped thyme.
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Sear the steaks for 1-2 minutes per side until golden brown and crispy.
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Let the steaks rest for 5 minutes before slicing and serving.
Prep Time: 5 minutes | Cooking Time: 2 hours | Total Time: 2 hours 5 minutes
Kcal: 580 kcal | Servings: 2 servings
Recipe Overview
Sous vide steak has become a favorite among food enthusiasts and home cooks looking to achieve restaurant-quality results in the comfort of their own kitchens. The sous vide method, which involves cooking food in a vacuum-sealed bag submerged in warm water for a long, controlled period, allows for perfectly cooked, tender, and juicy meat every time. The beauty of sous vide steak is its precision, ensuring the steak cooks evenly from edge to edge. Paired with a rich herb butter or a flavorful marinade, this dish delivers a gourmet experience that will impress anyone at your dinner table. Whether you’re preparing a special meal for loved ones or simply treating yourself to a restaurant-quality steak at home, sous vide steak is a fantastic choice.
History and Origin
Sous vide, which translates to “under vacuum” in French, is a cooking method that dates back to the 18th century but gained widespread popularity in the culinary world in the 1970s. It was first developed by French chef Georges Pralus, who used the technique to prepare foie gras, ensuring it retained its delicate texture and flavor. In the following decades, sous vide cooking became synonymous with professional kitchens, particularly in fine dining.
Although sous vide was once reserved for high-end restaurants, the rise of immersion circulators and affordable vacuum sealers has made it accessible to home cooks. With sous vide cooking, temperature is meticulously controlled, allowing meats, vegetables, and even eggs to be cooked to the precise level of doneness desired. This method was revolutionary for cooking steak, which traditionally relied on the delicate balance of heat, timing, and technique to achieve that perfect, juicy result.
The method’s appeal to home cooks lies in its ability to simplify the cooking process while still delivering a high-quality dish. For steak lovers, sous vide cooking ensures that their steak is cooked perfectly from edge to edge, eliminating the guesswork and providing a consistently impressive result.
Variations and Adaptations
Though sous vide steak is a fairly straightforward dish, there are plenty of ways to tweak it to suit various tastes, preferences, and cultural influences.
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Types of Steak: While ribeye steak is a popular choice for sous vide cooking due to its rich marbling, other cuts such as New York strip, filet mignon, or sirloin can also be used. Each cut will produce a slightly different texture and flavor, so it’s important to choose based on personal preference. Filet mignon, for instance, offers a leaner and more tender steak, while ribeye provides a juicy, well-marbled steak.
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Cooking Times and Temperatures: The beauty of sous vide cooking is the precision it offers. Depending on the steak’s thickness and the desired doneness, sous vide times and temperatures can be adjusted. For a medium-rare steak, a common guideline is 1.5-2 hours at 130°F (54°C). However, cooking times can be extended for thicker cuts or adjusted for different levels of doneness, from rare to well-done. The best part is that the steak won’t overcook, even if it stays in the water bath for longer than needed.
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Flavor Profiles and Marinades: While salt and pepper are classic seasonings for steak, sous vide steaks are a perfect canvas for various marinades and flavor profiles. Try marinating the steak with garlic, rosemary, thyme, or a splash of soy sauce for an umami-packed experience. You can also incorporate different types of fats—such as olive oil or butter—along with herbs and garlic in the bag for enhanced flavor infusion during the cooking process.
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Cultural Influences: Different cultures have their own versions of steak preparation. For example, the Brazilian “picanha” steak, often cooked over open flames, can be replicated using sous vide by cooking the steak low and slow before finishing with a sear. In contrast, the Argentinian “asado” involves grilling meats with a chimichurri sauce, and you can bring a taste of that flavor to your sous vide steak by adding chimichurri as a topping after searing the steak.
Nutritional Information
Sous vide steak offers a rich, protein-packed meal, but like all steak dishes, it is high in calories, fat, and cholesterol. Here’s a breakdown of the general nutritional information for a 6-ounce ribeye steak cooked via sous vide:
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Calories: 420-480 kcal
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Protein: 40-45g
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Fat: 30-35g
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Saturated Fat: 13-15g
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Cholesterol: 90-110mg
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Sodium: 60-100mg
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Iron: 3-4mg
While steak is a great source of high-quality protein and essential nutrients like iron and zinc, it is important to be mindful of portion sizes, particularly for those following a lower-fat or heart-healthy diet. The method of cooking, such as sous vide, also ensures that the steak retains more of its natural juices and nutrients compared to traditional high-heat methods like grilling or frying, which can lead to nutrient loss.
For those concerned with dietary restrictions, leaner cuts such as filet mignon can offer a lower-fat alternative without sacrificing tenderness. Additionally, pairing the steak with roasted vegetables or a fresh salad can help balance the meal with fiber and antioxidants.
Serving Suggestions and Pairings
Sous vide steak is versatile and pairs well with a variety of sides, from simple mashed potatoes to more elaborate dishes. Here are some serving suggestions to elevate your meal:
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Classic Steak Sides: Serve your sous vide steak with classic steakhouse sides such as creamy mashed potatoes, sautéed spinach, or crispy roasted potatoes. The rich flavors of the steak are perfectly complemented by the creaminess of mashed potatoes and the freshness of green vegetables.
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Grilled Veggies: For a lighter and healthier option, pair your steak with grilled vegetables such as asparagus, bell peppers, or zucchini. The smoky flavors from the grill will add depth and contrast to the richness of the steak.
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Wine Pairings: A bold red wine is a perfect companion to steak. Consider pairing your sous vide steak with a full-bodied wine such as Cabernet Sauvignon, Malbec, or Merlot. If you prefer white wine, a rich Chardonnay with a touch of oak can also work well.
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Sauces and Toppings: A rich herb butter, chimichurri, or even a peppercorn sauce can add an extra layer of flavor to your sous vide steak. Don’t forget to finish with a sprinkle of flaky sea salt for added texture and taste.
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Sides with Cultural Influence: You can also explore international sides like a Mediterranean couscous salad, roasted root vegetables, or a creamy French onion soup to pair with your steak.
Tips and Tricks for Success
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Don’t Rush the Sear: The final sear is crucial for a perfect sous vide steak. Make sure your pan is preheated and hot enough to achieve a crisp, golden-brown crust without overcooking the meat. A cast iron skillet works best for this task.
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Rest the Steak: After searing, allow the steak to rest for about 5 minutes. This helps the juices redistribute throughout the meat, ensuring every bite is tender and juicy.
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Invest in a Good Vacuum Sealer: For best results, use a high-quality vacuum sealer and bags. This ensures that the steak cooks evenly, and no air is trapped, which could affect the cooking process.
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Seasoning: Since sous vide cooking can sometimes mute the seasoning, consider seasoning the steak generously before sealing it in the bag. You can always adjust the seasoning after cooking, but starting with a good base ensures a well-seasoned steak.
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Experiment with Flavors: The beauty of sous vide cooking lies in its versatility. Experiment with different herbs, spices, and marinades to find the perfect flavor combination for your tastes.
Potential Health Benefits
Sous vide steak, when enjoyed in moderation, offers a number of health benefits. Being an excellent source of protein, it helps in muscle repair and growth. The iron content in steak is also beneficial for those with low iron levels, helping to prevent anemia. Additionally, steak provides essential nutrients such as zinc, which supports immune function and wound healing.
Choosing lean cuts, such as filet mignon or sirloin, can help reduce the saturated fat intake, making the dish suitable for those seeking to maintain a balanced diet. When paired with a side of vegetables or a light salad, the meal provides a good mix of protein and fiber, essential for overall health.
Conclusion
Sous vide steak is a must-try for any steak lover. With its precise cooking method and the ability to consistently deliver a perfectly cooked steak, it’s a technique that will elevate your home cooking game. Whether you’re preparing it for a special occasion or a weeknight treat, the results will never disappoint. So fire up your sous vide machine, get your favorite steak cut, and enjoy a delicious, tender, and flavorful steak that will have everyone at the table asking for seconds.