Best 4 Sous Vide Steak Recipes

**Savor the Culinary Delight of Sous Vide Steak: A Journey Through Perfectly Cooked Perfection**

Embark on a culinary adventure with sous vide steak, a cooking technique that elevates the art of steak preparation to new heights. This innovative method ensures an unparalleled level of precision and consistency, resulting in a steak that is cooked to perfection, tender and juicy on the inside, with a beautifully browned exterior. Discover the secrets of sous vide cooking, as we guide you through a collection of delectable recipes that showcase the versatility of this technique. From classic cuts like ribeye and striploin to unique options like flank steak and skirt steak, each recipe is carefully crafted to highlight the inherent flavors of the meat. Explore the world of sous vide steak and experience the transformative power of controlled temperature cooking.

Here are our top 4 tried and tested recipes!

SOUS VIDE NEW YORK STRIP STEAK

Sous Vide New York Strip Steak image

The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes

Time 2h55m

Yield 2

Number Of Ingredients 12

Ingredients

2 (12 ounce) New York strip steaks
salt and freshly ground black pepper to taste
1 teaspoon vegetable oil
1 tablespoon butter
1 cup clamshell mushrooms, separated
salt and freshly ground black pepper to taste
1 teaspoon vegetable oil
1 clove garlic, crushed
2 tablespoons water
½ teaspoon balsamic vinegar
1 tablespoon cold butter
salt and freshly ground black pepper to taste

Steps:

Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.
Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.
Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.

Nutrition Facts : Calories 638.4 calories, Carbohydrate 2.3 g, Cholesterol 231.1 mg, Fat 34.9 g, Fiber 0.5 g, Protein 74.9 g, SaturatedFat 15.1 g, Sodium 518.4 mg, Sugar 1 g

SOUS VIDE STEAK

Sous Vide Steak image

Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.

Provided by barbara

Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes

Time 2h10m

Yield 4

Number Of Ingredients 2

Ingredients

4 (10 ounce) strip steaks
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 443.5 calories, Cholesterol 147.8 mg, Fat 28.2 g, Protein 44.4 g, SaturatedFat 11.1 g, Sodium 129.5 mg

SOUS VIDE FLANK STEAK

Sous Vide Flank Steak image

Sous vide is a cooking method that uses circulating, temperature-controlled water around food enclosed in a leak-proof plastic bag. Over time, the food reaches the same temperature as the water, but since it doesn't come in contact with direct heat, it doesn't dry out, and it's much harder to overcook. This recipe gives instructions for cooking a flank steak with a sous vide circulator, with a quick sear after the water bath. Because the temperature is controlled, you can complete other tasks in the 90 minute cook time.

Provided by Bibi

Time 1h51m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup chopped onion
2 tablespoons minced fresh rosemary
2 tablespoons minced garlic
1 tablespoon extra-virgin olive oil
1 tablespoon good quality balsamic vinegar
1 tablespoon Worcestershire sauce, or to taste
1 (1 pound) flank steak, cut in half
salt and freshly ground black pepper, to taste

Steps:

Fill the water bath container, position circulator, and preheat to 130 degrees F (54 degrees C) according to manufacturer recommendations.
Combine onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce in a blender or small food processor; pulse ingredients until smooth.
Pat flank steak pieces dry with paper towels and season with salt and pepper. Spread onion mixture on both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, squeeze out all the air, and seal the bags.
When the bath has reached 130 degrees, place bags in the water bath. Secure bags to the side of the bath, so they will not overlap each other or come in contact with the circulator. Alternatively, use a rack in the bottom of the bath to hold the sealed bags. Bags should be in the circulating 130 degree F (54 degrees C) bath for 1 hour and 30 minutes.
About 5 minutes prior to the end of the cook time, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
When the cook time is complete, remove flank steak from the bags and place on a broiler pan.
Broil in the preheated oven until they reach the desired browning, about 3 minutes per side. Remove from oven and tent with aluminum foil for 5 to 10 minutes. The broiler and the foil tent will allow the internal temperature to rise to 145 degrees F (63 degrees C), or medium doneness, when tested with an instant read thermometer.
Slice steak across the grain of the meat into thin slices for serving. Season with additional Worcestershire sauce, if desired.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.8 g, Cholesterol 25.2 mg, Fat 8.1 g, Fiber 0.5 g, Protein 14.2 g, SaturatedFat 2.4 g, Sodium 70.6 mg, Sugar 1.9 g

SOUS VIDE MARINATED FLANK STEAK

Sous Vide Marinated Flank Steak image

This marinated flank steak turns out incredibly tender if cooked sous vide. I like to grill it afterwards for a couple of minutes for extra flavor.

Provided by Bren

Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes

Time 8h15m

Yield 2

Number Of Ingredients 6

Ingredients

2 tablespoons low-sodium soy sauce (such as Bragg®)
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely chopped
1 (8 ounce) flank steak (about 1-inch thick)

Steps:

Cut off any surface fat from the steak.
Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish. Add steak and marinate in the refrigerator for 5 hours, turning occasionally.
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 140 degrees F (60 degrees C). Set timer for 3 hours.
Remove the steak from the marinade and shake off excess liquid. Place into a bag and vacuum seal or use the water emersion method to remove all air.
When timer is up, remove steak from the pot and pat dry with a paper towel.
Preheat an outdoor grill for high heat and lightly oil the grate. Place steak on the hot grill and grill on one side for 2 to 3 minutes. Cut in half and serve.

Nutrition Facts : Calories 295 calories, Carbohydrate 19.7 g, Cholesterol 25 mg, Fat 18.1 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 3.7 g, Sodium 558.5 mg, Sugar 17.5 g

Tips:

Choose the right cut of steak: For sous vide, it's best to choose a steak that is at least 1 inch thick and has a good amount of marbling. This will help the steak cook evenly and stay juicy.
Season the steak liberally: Before cooking, season the steak generously with salt, pepper, and any other desired spices. This will help enhance the flavor of the steak.
Vacuum seal the steak properly: When vacuum sealing the steak, make sure to remove as much air as possible. This will help ensure that the steak cooks evenly and stays moist.
Cook the steak to the desired doneness: The cooking time for sous vide steak will vary depending on the thickness of the steak and the desired doneness. For a medium-rare steak, cook the steak for 1 to 1.5 hours, for a medium steak, cook the steak for 1.5 to 2 hours, and for a well-done steak, cook the steak for 2 to 2.5 hours.
Sear the steak after cooking: After the steak has finished cooking in the sous vide, sear it quickly in a hot pan or on a grill. This will help create a nice crust on the steak and add additional flavor.

Conclusion:

Sous vide steak is a delicious and easy way to cook a steak. By cooking the steak in a vacuum-sealed bag, the steak is cooked evenly and stays incredibly juicy. With a little practice, you can sous vide steak like a pro. So next time you're looking for a delicious and impressive meal, give sous vide steak a try.