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The 25 Best Sous Vide Recipes In The World PureWow Sous Vide Steak

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Sous Vide Steak Temperature

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What is Sous Vide Steak?

Sous vide steak is a cooking technique where steak is vacuum-sealed in a bag and cooked in a water bath at a precise temperature for an extended period of time. This method ensures that the steak is cooked evenly from edge to edge, resulting in a perfectly tender and juicy piece of meat.

How Does Sous Vide Work?

Sous vide cooking works by using a water bath set to a specific temperature, typically lower than traditional cooking methods. The steak is sealed in a bag, which is then submerged in the water bath for a predetermined amount of time. The low and consistent heat of the water bath cooks the steak gently, allowing it to retain its moisture and tenderness.

Why is Sous Vide Perfect for Steak?

Sous vide cooking is perfect for steak because it allows for precise temperature control, resulting in a perfectly cooked steak every time. Traditional cooking methods such as grilling or pan-searing can often result in uneven cooking, with the exterior of the steak becoming overcooked while the interior remains undercooked. With sous vide, the steak is cooked to the exact desired temperature throughout, ensuring a consistently tender and juicy steak.

Tips and Tricks for Sous Vide Steak

1. Use a vacuum sealer: To ensure a proper seal and prevent any air from entering the bag, it is recommended to use a vacuum sealer. This will help maintain the integrity of the steak during the cooking process.

2. Season before cooking: Season the steak with salt and pepper before placing it in the bag. This will allow the flavors to penetrate the meat as it cooks.

3. Cook at the right temperature: Different cuts of steak require different cooking temperatures. Consult a sous vide cooking guide or recipe to determine the appropriate temperature for the specific cut of steak you are cooking.

4. Finish with a sear: While sous vide cooking will produce a perfectly cooked steak, it may lack the desirable crust that comes from searing. To achieve a caramelized exterior, sear the steak in a hot skillet or on a grill for a few minutes after it has been cooked sous vide.

5. Rest before serving: Allow the steak to rest for a few minutes before slicing and serving. This will allow the juices to redistribute and ensure a moist and flavorful steak.

Sous Vide Steak Recipes

1. Sous Vide Ribeye Steak:

Ingredients:

  • 1 ribeye steak
  • Salt and pepper to taste

Instructions:

  1. Preheat the water bath to 130°F (54°C).
  2. Season the steak with salt and pepper.
  3. Place the steak in a vacuum-sealed bag and seal it using a vacuum sealer.
  4. Submerge the bag in the water bath and cook for 1 hour.
  5. Remove the steak from the bag and pat it dry with a paper towel.
  6. Heat a skillet over high heat and sear the steak for 1 minute on each side.
  7. Let the steak rest for a few minutes before slicing and serving.

2. Sous Vide Filet Mignon:

Ingredients:

  • 2 filet mignon steaks
  • Salt and pepper to taste

Instructions:

  1. Preheat the water bath to 135°F (57°C).
  2. Season the steaks with salt and pepper.
  3. Place the steaks in separate vacuum-sealed bags and seal them using a vacuum sealer.
  4. Submerge the bags in the water bath and cook for 1.5 hours.
  5. Remove the steaks from the bags and pat them dry with a paper towel.
  6. Heat a skillet over high heat and sear the steaks for 1 minute on each side.
  7. Let the steaks rest for a few minutes before slicing and serving.

Conclusion

Sous vide cooking is a game-changer when it comes to preparing steak. With its precise temperature control and even cooking, it ensures that you will always have a perfectly cooked and tender steak. By following the tips and tricks outlined in this guide, you can take your sous vide steak to the next level. Whether you prefer a ribeye or a filet mignon, the sous vide method will consistently deliver delicious results. So, grab your vacuum sealer, set up your water bath, and get ready to enjoy the best steak you've ever had.

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