Sous Vide Steak

For this recipe, we will be cooking a steak using the sous vide technique, and it's incredibly easy to do. The result will be an immensely flavorful piece of meat that is melt-in-your-mouth tender. The salty and savory flavors of the fresh garlic, thyme, and steak seasoning will explode in your mouth. You will wonder why you ever bought a steak and a fancy steak house.

I'm profoundly serious when I say that you will never want to eat a steak at a restaurant again. They will never live up to the amazing steaks you will now make at home.

What is Sous Vide?

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Sous Vide is a cooking technique that involves vacuum-sealing food in a bag the cooking it in a precisely regulated water bath. Many people I've spoken to confuse this method of cooking to boiling. But if I could best describe it, it's more like cooking with a slow cooker. Much like other foods that you cook low and slow, the result is tender and flavorful.

The device that you use for sous vide comes in multiple forms, I prefer the wand. The wand is a portable device that allows me to heat water in any container of my choosing, so long as it can withstand the heat. I prefer a large pot, but you may also use a cocotte, storage containers and so on. Just make sure there is enough depth to submerge the wand along with the meat.

What cut of Steak Should I Use?

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Choosing the right steak is all about preference. You are not limited to the type of steak you use, but in this recipe, I will be using a New York Strip. I prefer this type of steak simply because it has a great fat to lean meat ratio for my preferences. Fat content is important as that is where most of the flavor comes from. The leaner a steak, the less the flavor will be absorbed. Does that mean you should choose a steak with more fat? Absolutely not, as I've said, it's all about preference.

• Porterhouse
  Depending on whether you call it a T-bone or a porterhouse, this steak is like having two steaks in one. Those steaks are called the Filet Minion and the Strip. This cut is perfect for the sous vide technique. The optimal thickness to sous vide this cut of meat is 1-1/4 inch.
• Filet Minion
  This cut of meat is one of the more tender steaks to eat, though it lacks fat. Without fat, it needs to be cooked properly, otherwise you'll lose the juices. Sous vide will aid in keeping this decadent cut mouthwateringly tender without overcooking. The optimal thickness to sous vide this cut is around 2-3 inches.
• New York Strip
  With a band of fat along the side, the New York Strip is my preferred steak. It has the perfect ratio of fattiness to leanness and carries the flavors well. It's truly the goldilocks of steaks. The optimal thickness to sous vide this cut is around 1-1/2 - 2 Inches.
• Ribeye
  With more marble than an Italian sculpture, this cut of steak is certainly a flavorful one. Due to its fat content, you better believe that his thing will fall right apart. While it is flavorful, the texture may be bothersome for few.

Steak Temperature Guide

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The USDA recommends that you enjoy steak with internal temperature of 145°F. If you quickly cooked it on a grill or stove top those temperatures would be safe. But since we will be using the sous vide technique with our steak, we may enjoy our steak at lower temperatures. Food safety is important and the wonderful thing that makes sous vide safer than conventional cooking techniques is time. The time the food spends in the water bath aids in the pasteurization of the food. So, not only can you make a steak more delicious, but there's also less risk at lower temperatures.

Personally, I enjoy my steak medium rare. If that's not your style, then look at the chart below to find your perfect temperature.

DONENESS	INNER COLOR	INTERNAL TEMPERATURE
RARE	RED	120°F - 125°F
MEDIUM RARE	PINK	130°F - 135°F
MEDIUM	PINK	135°F - 145°F
MEDIUM WELL	SOME PINK	145°F - 155°F
WELL DONE	NO PINK	155°F - 165°F

• Rare: Rare steak is cooked on the outside, but is still red on the inside. The mean will be tender and juicy, however, it may be a little chewy due to the raw center.
• Medium Rare: Medium Rare steak has a warm, red center and a slightly firmer texture but maintains that tender jucyness. As mentioned previously, this is my favorite.
• Medium: Medium Rare steak has a warm, red center and a slightly firmer texture but maintains that tender jucyness. As mentioned previously, this is my favorite.
• Medium Well: This is not a recommended way to enjoy a steak. This steak is slightly pink in the center and is mostly cooked all the way through.
• Well Done: You've gone too far. A well-done steak is cooked all the way through and doesn't have any pink. This is truly not the best way to enjoy a steaks robust flavor.

Cooking Time Chart

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The amount of time it takes to cook your steak via sous vide is dependent on how well-done you want your steak. Below is a chart with temperatures ranges for steaks that are 1-1/2" - 2" thick. If you are cooking the steak directly from the refrigerator, please increase the minimum time to 1 hour and 15 minutes. It is always recommended to bring your steak to room temperature prior to cooking.

DONENESS	INTERNAL TEMPERATURE	COOK TIME
VERY RARE TO RARE	120°F - 125°F	1 - 2-1/2 HOURS
MEDIUM RARE	130°F - 135°F	1 - 4 HOURS
MEDIUM	135°F - 145°F	1 - 4 HOURS
MEDIUM WELL	145°F - 155°F	1 - 3-1/2 HOURS
WELL DONE	155°F - 165°F	1 - 3 HOURS

Ingredients for Sous Vide Steak

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• Fresh Steak: Clearly, we will need the star of the show. In this recipe I use a New York Strip, but feel free to use any cut of steak that you would prefer.
• Fresh Thyme and Rosemary: The fresher the better, we throw a few sprigs of this into the bag for flavorful results.
• Fresh Garlic: I love garlic. It's one of the most versatile ingredients in the kitchen. Mince it up and toss it in and you will be in heaven.
• Montreal Steak Seasoning: This is my go-to seasoning for beef. It's just so good.
• Butter: This fat is going to carry all the flavors right into the steak to make it taste phenomenal.

How to Sous Vide a Steak

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Step 6

When the steak is complete, remove it from the bag. Then, heat a Skillet or a Pan at medium-high heat with a bout 2 Tbsp of Oil that can withstand high temperatures. For this I used Avocado oil. Sear the steak for 30 seconds on all sides to get a perfect crust. Let the steak rest for 10 minutes, then serve.

Conclusion

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I know I've mentioned it before, but this is and always will be my favorite steak recipe. It's so savory and delicious and the kids and I absolutely adore it. My wife on the other hand does not enjoy the texture of steak, she never eats it. I did get a big complement when she did try and least two bites and said it's the best she's ever tasted, but the texture is not for her. In the end, I can't stress enough how disappointed you will be from steaks cooked at a restaurant from here forward. If that was something you loved, then do not try this recipe. But if you love flavor and live dangerously. This is the recipe for you.