Sous Vide Steak Recipe

 

Ingredients:

• 2 ribeye steaks (about 1.5 inches thick)
• Salt and freshly ground black pepper
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 2 cloves garlic, smashed
• 2 tablespoons butter
• Olive oil for searing

Equipment:

• Sous vide immersion circulator
• Large pot or sous vide container
• Vacuum sealer or resealable freezer bags
• Cast iron skillet or heavy-bottomed pan

Instructions:

1. Preheat the Sous Vide Bath:

   • Fill a large pot or sous vide container with water.
   • Attach your sous vide immersion circulator and set the temperature to 130°F (54.4°C) for medium-rare, 140°F (60°C) for medium, or 150°F (65.5°C) for medium-well.

2. Season the Steaks:

   • Generously season the steaks with salt and pepper on both sides.
   • Place a sprig of rosemary and thyme on each steak.

3. Bag the Steaks:

   • Place each steak in a vacuum seal bag or resealable freezer bag along with a smashed garlic clove and a tablespoon of butter.
   • If using a vacuum sealer, seal the bags. If using freezer bags, use the water displacement method: seal the bag almost all the way, leaving a small opening. Slowly lower the bag into the water bath until the air is pushed out, then seal the bag completely.

4. Cook the Steaks Sous Vide:

   • Submerge the bags in the preheated water bath, making sure they are fully submerged and not touching each other.
   • Cook for 1 to 3 hours. The steaks will be perfectly cooked after 1 hour, but they can stay in the bath for up to 3 hours without any loss in quality.

5. Finish the Steaks:

   • Remove the steaks from the bags and pat them dry with paper towels. This step is crucial for achieving a good sear.
   • Heat a cast iron skillet or heavy-bottomed pan over high heat and add a little olive oil.
   • Once the oil is smoking hot, add the steaks to the pan and sear for about 1 minute on each side until a brown crust forms.
   • Optionally, add a knob of butter, a sprig of rosemary, and a sprig of thyme to the pan for extra flavor. Spoon the melted butter over the steaks as they sear.

6. Serve:

   • Let the steaks rest for a couple of minutes before serving.
   • Slice and enjoy your perfectly cooked sous vide steaks!

Tips:

• You can customize the flavor by adding different herbs or spices to the bag.
• For a more robust crust, you can sear the steaks for a bit longer, but be careful not to overcook them.
• Sous vide cooking allows flexibility with timing, so you can prepare the rest of your meal while the steaks cook.