Sous vide cooked steak allows you to get the perfect temperature every time. This is because it uses a water bath to set the desired temperature the meat is to be cooked to. Sous vide uses low temperature over a longer period of time and will evenly distribute heat through the steak as opposed to a quick grill . The end result is a steak cooked from edge to edge at the same temperature. This method works especially well for thick cut steaks, as Cooking a steak over high heat concentrates heat on the outside. Therefore the outside of a thicker steak will cook faster and to a higher temperature than the middle. Because of this a thicker steaks runs the risk of being well-done on the outside and rare in the middle.
Sous vide can cook a steak to any desired temperature. For this recipe I cook the steaks medium rare but for other temperatures you can visit my notes. I Cook my steak to a medium rare temperature of 130 degrees Fahrenheit. After the bath I sear the steak in a cast iron skillet. This results in a steak with a nice crust and a medium rare temperature inside the steak side to side. For this recipe I used two 10oz strip steaks from Butcher Box. The method will work with any steak you have and want to cook to medium rare.
Sous vide cook steak is extremely easy even for a novice chef. This dish pairs well with our orzo salad with mozzarella. In order to obtain a nice cooked crust, remember to cook them over high heat for a short period of time. Since the steak has already cooked through in the sous vide only a small touch of the grill or pan is necessary. The final sear is for texture and presentation.
For sous vide steak you will need:
- A sous vide cooker. I use Joule.
- A vacuum sealer. This FoodSaver GameSaver works great and won’t break the bank.
- A cast iron skillet.
No need to rest
Since sous vide gradually brings the steak to temperature there is no extreme residual heat. In other words the steak is ready to serve right away. After searing cut away, there is not need to worry about excited juices escaping the meat if you cut in at this point.