If you want a juicy medium rare steakhouse steak cooked in the comfort of your home, you need to cook it sous vide! Sous vide steak allows for a perfect steak every time. But there is more to it in the cooking beef in water. In order to deliver an amazing steak we need to reverse sear it. In this recipe we will show you three different ways – grill, pan sear, and torch.
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Sous Vide Steak Ingredients:
- 16 oz steak (NY or Ribeye) at least 1 inch thick
- gallon ziploc bag
- salt and pepper for seasoning
- 2 tablespoons of avocado oil if pan searing with a castiron skillet
- 4 tablespoons butter if pan searing with a castiron skillet
Sous Vide Steak Directions:
- Fill your pot or cooking vessel with warm water.
- Add your immersion circulator to the water bath and turn on. Set the immersion circulator to your desired doneness. For rare, set to 120 – 129 F. For medium rare, set to 129 – 135 F. For medium, set to 135 – 144 F.
- Season steaks with salt and pepper on all sides.
- Place the seasoned steak in a gallon Ziploc bag. Partly seal the bag. Don’t close all the way yet. Dip the bottom of the bag in the water bath and push it down. As the bag moves down the water bath, the water will push the air in the bag out. Once the opening of the bag is almost touching the water, seal the rest of the bag. Clip the bag to the side of the pot. If the bag floats, there is too much air in the bag. Unseal and dip down again to release the air.
- Let cook for 1 to 2 hours, depending on the thickness of your steak. Most one inch steaks will cook in 1 hour. Don’t worry, you can’t really overcook the steak. If it cooks for 3 to 4 hours, it will still be fine. See explanation below.
- Once steak is finished cooking in the sous vide water bath, remove the bag and take out the steak. Pat dry with a paper towel. And refrigerate steak for about 10 minutes to allow it to cool.
- To finish the steak on the grill, preheat grill to high heat, about 450 – 500 degrees. And sear both sides for 1-2 minutes on each side.
- To finish the steak with a blow torch, turn on torch and sear all sides for 2 minutes each side.
- To finish the steak in a cast iron pan or skillet, preheat pan to medium high, then add butter. Add steak and sear on all sides for 2 minutes each side. Spoon butter all over steak as it cooks.
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Nutrition Information
Sous Vide Steak
Servings: 2
Amount Per Serving
Calories 470
Fat 20.3g
Protein 64g
Total Carbs 0g
Net Carbs 0g
