Sous Vide Steaks Recipe (2024)

FAQs

What seasoning to put on steak in sous vide? ›

Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for desired time according to charts.

Here at Sous Vide Tools we often like to add a small amount of butter to the bag and find that for best results, flavoured butter works really well to add a little something extra during the cooking process. Our preference is to place butter into the bag itself, rather than on top of the product.

Temps and Times for Sous Vide Tenderloin Steaks

I like my tenderloin in the very-rare-to-rare range, between 120°F (49°C) and 128°F (53°C), for optimal tenderness and moistness. The timings here are all given for steaks one and a half to two inches thick.

You should select a different cut of steak. A long trip in the sous vide bath is meant to break down connective tissue and tenderize meats. Flank steak is very lean, and inherently tough, so there is little connective tissue to break down, hence is stays tough.

Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat. Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature.

To start with it is handy to remember that marinades don't work as well on cooked meats, or meats that will cook quickly due to the fact that the surface proteins will alter and lock out the marinades. To avoid this you should start marinating the meat before beginning the cooking process.

Many people prefer the unsalted, slightly moister meat so they refrain from salting until after the meat has been cooked sous vide. The difference between the two methods is very minor and you can't go wrong either way. I suggest trying it both ways and see what you personally prefer.

Searing usually improves the appearance of sous vide food, creating a greater contrast between the edges and center of precision cooked foodstuffs. Along similar lines, searing after sous vide generates a difference in the texture and flavor of the inside versus outside, which is MUCH more tantalizing to the tastebuds.

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Fresh herbs- we used a combination of rosemary, thyme, and oregano for this recipe. You can use one or all of these herbs. You add herbs to the sous vide bag and it slowly adds herby flavor to the steak. Butter– don't forget to add the butter to the sous vide bag before you add it to the sous vide.

Why is my sous vide steak rubbery? ›

On average, fat will begin to render around 130 F and, if not done properly, is the real reason your sous vide meat is rubbery. Because you're cooking the steak low and slow for that optimal tenderness, it's easy for temperatures to not become hot enough to get that crispy edge you crave.

Sous vide cooking may seem like the ultimate "safe" way to not mess up a meal, but there are some things like raw garlic that defy that reputation. It may seem like an easy way to infuse your steak or vegetables with some garlic flavor, but it's actually best to cook your garlic before tossing it in the bag.

What is the Best Sous Vide Steak Temperatures and Times? There are many types of sous vide steaks, but they are usually cooked based on your temp preference. I recommend 125°F (51.6°C) for rare, 131°F (55°C) for medium-rare and 140°F (60°C) for medium.