Purists will have you believe that cooking steak the traditional way in a cast-iron pan is the only way to do it. However, if you want to leave no room for error, a sous vide machine with its precise temperatures takes all the guesswork out. Use this method to deliver steaks that are cooked to precise doneness, needing only a final flash-fry in the pan to get a nice crust.
In this article we delve deep in precision cooking and break down the steps. From how to pick the right cut for sous vide cooking to temperature guidelines, step-by-step processes, tips on perfecting that sear, and more.
What is Sous-Vide?
Sous-vide is a gentle process of cooking items tightly sealed in a food-grade plastic bag, fully submerged in a water bath that is held at a constant temperature by a sous-vide device.
If you are new to this method of cooking, worry not as it is simpler as it may seem. Sous vide-ing your steak allows you to control the exact internal temperature of your steak, thus ensuring that meat is more evenly cooked throughout.
What’s more, the sous-vide method preserves all of the juices and flavours, giving steak a tender finish throughout. Once you get the hang of it, you can achieve steakhouse-quality cooking from the comfort of your own kitchen.
Making the ‘cut’
The sous vide method is perfect for almost any cut of steak, whether you decide to go for a classic ribeye or opt for a chunky porterhouse.
However, it is important to note that you should choose a cut of meat that is 1 to 2 inches in thickness for the best results. Thin cuts of steak could easily overcook in the searing process, and moderately thicker cuts will grant you the perfect contrast between interior and crust.
Temperature
The key to sous-vide cooking is getting the right temperature for your water bath. Depending on your desired doneness, you can set your sous vide machine to different temperatures before you begin. With a 1-2 inch steak, we recommend setting your water temperature to 54ºC - 57ºC to get an even medium-rare.
Have a look at the temperature suggestion guide for sous vide steak below
Once you have your water bath going, simply pop your vacuum bag in and leave it to cook until you are ready to sear and serve. Since the doneness of a steak is by and large determined by the maximum internal temperature it reaches during cooking, you do not have to worry about overcooking your steak.
Flavour
A steak needs to be seasoned, we all know that. With sous vide cooking, you can take flavour impact to a whole new level; by sealing a seasoned cut of beef with aromatics such as rosemary, thyme and even garlic. The flavours are deeper and more nuanced without being overpowering.
The Final Sear
The last step to getting that beautiful and flavourful steak is searing. Searing is a cooking technique in which we utilise very high heat to create a delicious, flavour-rich crust.
Once your sous vide steak is ready, place it in a hot pan or on a BBQ along with some herbs and fat. Sear the steak to the desired doneness, based on the visual guide above — the result is a steak done to perfection.
FAQs
Common Sous Vide Temperature Ranges
- Rare beef: 120°F-129°F (48.8°C-53.9°C)
- Medium-rare beef: 130°F-139°F (54.4°C-59.4°C)
- Medium beef: 140°F-145°F (60°C-62.8°C)
- Traditional "slow cooked" beef: 156°F-175°F (68.8°C-79.4°C)
- Extra-juicy tender pork: 135°F-145°F (57.2°C-62.8°C)
Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature. The best meat to sous vide for 48-72 hours at 135°F (57°C) is beef brisket, while pork shoulder can be cooked between 24-36 hours at 165°F (74°C).
Why is my steak tough after sous vide? ›
Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.
How long to cook 2 steaks in sous vide? ›
If you are cooking two small steaks one hour in the sous vide is sufficient. For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three hours.
Does cooking longer in sous vide make meat more tender? ›
In-Between Cuts of Beef and Red Meat
Both cuts can be just heated through and served, but extended cooking can tenderize them slightly more, resulting in a much more tender steak. Most of these cuts can benefit from a 5 to 10 hour time in the sous vide bath.
Can you leave meat in sous vide too long? ›
Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.
Can you put multiple pieces of meat in one sous vide bag? ›
As for how many pieces you can fit inside one bag, it's a good idea to make sure that you stick to one 'layer' and make sure not to have so many pieces that they're overlapping, as the more of the surface area that is exposed to the water, the more effective the cooking process will be.
Should you put butter in sous vide steak? ›
Here at Sous Vide Tools we often like to add a small amount of butter to the bag and find that for best results, flavoured butter works really well to add a little something extra during the cooking process. Our preference is to place butter into the bag itself, rather than on top of the product.
Do you heat the water in a sous vide before adding the meat? ›
Ensure the water bath has fully reached the desired temperature for cooking before adding in the steak. Place the packaged steak in the water bath and allow it to cook for the recommended time based on your desired degree of doneness based on the Measuring Doneness Chart below.
What is the best steak to sous vide? ›
Most beef cuts can be cooked sous vide, including larger, tougher cuts such as Short Ribs or Chuck Roast, but rich, well-marbled cuts such as Strip Steak also really benefit from this preparation.
The short answer is that it's very tough to predict exactly how spices are going to react in a sous-vide bag. I've found that if I want spice flavor, it's better to rub the spices into the meat after the sous-vide cooking phase and before the final searing phase.
Can you use Ziploc bags for sous vide? ›
Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.
How long can you sous vide beef for? ›
Timings are all given for steaks 1 1/2- to 2-inches thick. For steaks 1-inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F (57°C) should not be cooked longer than 2 1/2 hours at a time for food safety reasons.
Is it safe to sous vide at 135? ›
The US FDA model Food Code specifies that cooking vegetables to ≥ 135°F, intact meat to ≥ 145°F, ground meats to ≥ 155°F and poultry to ≥ 165°F is considered “fully cooked” and safe. Therefore any sous vide process that achieves those food temperatures is safe.
Is it safe to sous vide at 130 degrees? ›
Any piece of food that needs cooked longer than a few hours should be cooked at a minimum temperature of 130°F (54.4°C). If there is only one thing to remember about cooking in general, and sous vide cooking specifically, it's to not have your food between 40°F (4.4°C) and 130°F (54.4°C) for more than a few hours.
What is the lowest temperature for sous vide beef? ›
There are many types of sous vide steaks, but they are usually cooked at the same temperature based on your preference. I recommend starting with 125°F (51.6°C) for rare, 131°F (55°C) for medium-rare and 140°F (60°C) for medium.
