Just made my first sous vide steak and it came out perfect. Super tender, juicy, and cooked exactly how I like it (medium-rare). Here's what I did:
Seasoned it with salt & pepper
Put it in a Ziploc bag with garlic and rosemary
Sous vide at 129°F for 2 hours
Dried it off and seared it in a hot pan with butter for 1 min each side
That’s it! I can’t believe how easy and good this was. Definitely doing it again. Any tips or next-level tricks from the pros here?
by RadiantRalphh
6 Comments
Sounds like you’ve already got it pretty much down. The only thing that made my sous-vide experience any “better” was buying a vacuum sealer. Being able to bulk-save meat when it’s on sale, prep it in advance, and then seal it up until I’m ready to cook has been an amazing convenience.
Nicely done, welcome to the club! As for tips, I’d say you might want to invest in a vacuum sealer and bags. Makes it way easier than using a Ziploc bag and they won’t leak or be an issue with the heat. Also try some long cooks with cheap meat. You won’t believe how tasty a chuck can be after a 24 hour sous vide bath.
Looks great! What cut is that?
My main tip is to pay attention to the cut and use a time and temp appropriate to it. Some need more time and temp to add tenderness and render fat.
For many steak cuts (I’m in general a sirloin guy who likes a good chew), I’m at that 129-131 range. But for a cut like ribeye, I’ll cook a bit higher temp to get the fat rendering that contributes so much to ribeyes being such a great cut.
And don’t sleep on looong cooks of chuck roast. Once things are tenderized and rendered (prob 12-24 hrs minimum), it is sometimes referred to a faux prime rib.
My other advice is having a great screaming hot searing option. Since this can smoke things up, if I don’t want to use grill or charcoal chimney I use a portable induction burner with cast iron to sear strong and quickly outside.
Oh, and a thin layer of mayo once you’ve patted your steak dry does beautiful things to a sear.
My bro got me a sous vide setup for Christmas.
I was skeptical at first- but once I got the hang of it holy cow.
Best steaks. Amazing chops.
What cut did you use?