My husband loves his steak to be very well done, while I love a medium rare steak. How about you? Either way you like it, when you try making a steak sous vide style it will come out perfectly! I’m still learning all about sous vide, if you’d like to see some tips that I shared in another post, click here.
This was the absolute best steak that I have ever had in my entire life! It’s very hands off, and the result is simply perfection it’s juicy, and the most tender steak imaginable.
I wanted to be very simple in what I added the first time I was making a steak, so the recipe itself is very simple. This process creates such precision with the temperature, that you won’t have to worry about over or under cooking your steak.
If medium rare is not your thing, don’t worry you can sous vide your steak until it’s well done! To give any protein color after the sous vide process you simply sear it for a minute per side on the stove or under the broiler.
Here is a quick temperature reference for sous vide steak temperatures.
- RARE: 120⁰-125⁰
- MEDIUM RARE: 130⁰-135⁰
- MEDIUM: 140⁰-145⁰
- MEDIUM WELL: 150⁰-155⁰
- WELL: 160⁰-165⁰
One thing to remember is that we are pan-searing the steak afterwards, so this will increase the temperature, even though you’re searing for a couple of minutes. You’ll want to sous vide at about 5 degrees below the desired temperature, in addition to factoring in the pan-searing, which will increase the temperature a bit. As an example, I like my steak medium-rare. When I made this steak, I set the temperature for 130⁰, which is rare. Once I sear the steak, the temperature jumps up to 135⁰, medium-rare.
This was the absolute best steak that I have ever had in my entire life! It’s very hands off, and the result is simply perfection it’s juicy, and the most tender steak imaginable. The recipe itself is very simple, when combined with the sous vide process creates such precision with the temperature, that you won’t have to worry about over or under cooking your steak.
If medium rare is not your thing, don’t worry you can sous vide your steak until it’s well done! To give any protein color after the sous vide process you simply sear it for a minute per side on the stove or under the broiler. It’s so easy I can’t wait to share this with you, so let’s jump right in!
Ingredients
- 2 steaks (Strip/Skirt/Ribeye/Porterhouse/T-bone), @ 8-oz/225 g each
- Kosher salt to taste
- Freshly Ground black pepper to taste
- 4-6 sprigs of Thyme or Rosemary
- 2 tablespoons butter
Instructions
Fill the inner pot of the Multi-Cooker to the ½ fill line with water. Lock the lid and select SOUS VIDE; set temperature to 130⁰, set timer for 2-4 hours*. I set mine for 3 hours.
*A note about the time: The steak WILL be done at the two-hour mark, absolutely. However, the wonderful thing is that you can leave it in the sous vide for up to 4 hours, and not only will you have a more tender steak, but the temperature stays exactly the same!
Season steaks with salt and pepper. Place each steak in separate zip top bags with your herbs. Close bag, removing any air.
When you hear three beeps and ADD is displayed, open lid and submerge bag with the seal above the water. Lock the lid and press START. When the timer is up, press CANCEL. Carefully remove the bag.
Remove the steaks from the bags and pat them dry. Preheat a cast iron or other skillet over medium-high heat for 2 minutes, then add the butter, heating until butter is foaming. Add the steaks and sear until they’re nicely browned, about 1 minute per side, basting steak in butter while searing for added flavor.
Slice and serve immediately; no need to rest the steak, it is perfectly cooked! Please let me know if you give this a try, and also let me know how YOU like your steak!
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Sous Vide Steak
Equipment
Ingredients
- 2 Steaks-Strip/Skirt/Ribeye/Porterhouse/T-bone @ 8-oz/225 g and 1-inch thick EACH
- Kosher salt to taste
- Fresh Black Pepper, to taste
- 4-6 sprigs Thyme or Rosemary
- 2 tbsp Butter
Instructions
- Fill the inner pot of the Multi-Cooker to the ½ fill line with water. Lock the lid and select SOUS VIDE; set temperature to 130⁰,set timer for 2-4 hours
- Season steaks with salt and pepper. Place each steak in separate zip top bags with your herbs. Close bag, removing any air. When you hear three beeps and ADD is displayed, open lid and submerge bag with the seal above the water. Lock the lid and press START. When the timer is up, press CANCEL.Carefully remove the bag.
- Remove the steaks from the bags and pat them dry. Preheat a cast iron or other skillet over medium-high heat for 2 minutes, then add the butter, heating until butter is foaming. Add the steaks and sear until they’re nicely browned, about 1 minute per side,basting steak in butter while searing for added flavor. Serve immediately.
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