I love cooking steak in the sous vide. It comes out perfect every time! To begin, I coat my steaks in Spade L Ranch beef seasoning, and place them in a gallon zip bag.

I run my tap water to all the way hot, and fill up my sous vide container. I set the temperature to 125 for medium rare steaks, and then seal up all but one corner of the zip bag and lower it down into the water. The water forces out all the air, and when only the unsealed corner is left out of the water, I seal it up. I like to place plastic wrap over the sous vide bin to help prevent evaporation.

Cook the steaks for at least an hour, up to 4 hours. One of my steaks is large and one is small, but it doesn’t matter in the sous vide; they will both be perfectly and equally cooked.

Meanwhile, scrub some potatoes and pierce them in several places.

Sprinkle the wet skins all over with salt.

An hour before you want to eat, bake the potatoes at 425 for an hour on the lower middle rack. I actually set my potatoes in the oven and set my oven delay timer to automatically turn on to 425 an hour before I want to serve dinner.

Next, cut up some broccoli and a red bell pepper. Toss them together on a baking sheet with salt, red pepper flakes, a minced garlic clove, and a tablespoon of olive oil.

15 minutes before dinner time, add the vegetables to the oven, on the rack above the potatoes.

Now, to finish the steaks. The sous vide cooks everything totally evenly, edge to edge, but it does not create a sear on the outside the way traditional high heat cooking methods do. This is totally fine for fish and chicken breasts, but one of the yummiest parts of a good steak is the crusty sear. So, remove the steaks from the sous vide bag and gently pat them dry.

See how sad and pale they are? But I can tell from feeling them, that they are ridiculously tender! Heat a cast iron skillet over high heat until it’s 375 to 400 degrees.

Turn on your vent fan, add a pat of unsalted butter and swirl it around. 

The butter will start to brown immediately… that’s good! That adds the delcious crusty charred flavor to the steaks! Add your steaks, and sear just 30 seconds per side. 

See all that browned butter? Flavor! 

Steaks, and everything else cooked sous vide, don’t need to rest before carving or eating, so you can serve them immediately!

Advertisements