To sous vide means to cook something in a vaccuum sealed bag, immersed in warm water. The sous vide machine, an immersion cooker, circulates water at certain temperatures and cooks your food to that temperature. This allows for perfect cooking on foods.
Many restaurants use sous vides for meats because it allows for little human error. A steak for example, can be cooked to the perfect temperature throughout, then just finished on the stove for color, leaving little room for error. It also means that throughout the whole steak it is evenly cooked, unlike a steak cooked normally which will be more cooked on the outer layers.
-
SERVINGS: 1
- PREP TIME: 5 Mins
- ACTIVE TIME: 2 Hrs
- TOTAL TIME: 2.2 Hr
This is my go to recipe for sous vide steaks. I like to use filet mignons or ribeyes because they are thicker cut. Thin steaks can easily be cooked stovetop and don’t see the full benefits of a sous vide steak as a thick cut steak does. You will need a sous vide, a pot and bags.
Ingredients:
- 1 filet mignon or ribeye
- salt and pepper
- 2 tbsp butter
- 2 garlic cloves, smashed
- sprig of rosemary
- sprig of thyme
- Avocado oil
Preparation:
STEP 1.
Salt and pepper the steak all over. Place in a vacuum sealed bag and add the butter, garlic, and herbs. Vacuum seal.
STEP 2.
Add water to a pot and set up your sous vide. Set to 125*F for a medium rare steak. Bring up to temp and add your steak bag. Cook for 2 hours.
STEP 3.
Remove the bag and pat dry with paper towels.
STEP 4.
Bring a pan up to medium high heat and add avocado oil. Once hot, sear the steak on all sides. Don’t leave too long in the pan, we aren’t trying to cook it more, just get color. Remove and enjoy! You do not have to rest sous vide steaks since they are cooked throughout and liquid isn’t displaced.
Leave A Comment