Make the Best Steak Using the Sous Vide Method!
Love steak?
I just cooked the best, most tender, amazing steak – with the sous vide method! It’s seriously that DELICIOUS.
When I make steak, I’ve always thought grilling was the way to go, and boy have I been wrong (apparently my entire life). LOL🤣
The following cooking method makes the most juicy and tasty steak you’ll ever have. Skip the expensive steakhouse dinner and enjoy them at home using a Sous Vide Precision Cooker! It’s a great way to cook a restaurant-style steak and many other foods.
What’s Sous Vide?
In short, sous vide cooking is the process of cooking in temperature-controlled water. The French translation is “under vacuum”, because the food is first vacuum-sealed, placed in a warm water bath, and then is cooked to precision. There’s no contact with a heated metal surface, flames, or smoke. The water doesn’t even get hot enough to boil. Because of this, food turns out amazingly tender and delicious.
Using my Anova Sous Vide cooker is especially easy because it onlinees with an app that pairs with your device to set the cooking time and temp, plus it helps you track your cooking progress. Within the app, select what type of food you’re cooking and it sets the time and temp, so all you do is press start! Whaa?? I know, it’s that easy. You can then visually see the timer on your device which shows you when your food will be ready.
Pros of Sous Vide Cooking:
- Easy, Hands Off Cooking: Just set the time and temp and walk away.
- Precision: You will cook food to desired done-ness every time. No more overcooked food! If medium-rare is your preference, that’s precisely what the result will be!
- No Smells: Don’t like the smell of salmon cooking in your home? Since the food is sealed, there’s no smell.
- Restaurant Quality: Steak and other foods onlinee out tender and taste like they were made by a fancy chef!
Cons of Sous Vide Cooking:
- Time: This will not necessarily be the fastest way to cook.
- Storage: Yep, it’s another appliance to store.
- Planning: Although it’s a hands-off method, you’ll need to consider how much time foods need to cook so you can plan meal time and the rest of your menu.
Cook a tender steak like a pro.
Cooking the most tender steak was super easy using a Sous Vide cooker. I seasoned my ribeye steak, added a few sprigs of rosemary, then I used a FoodSaver vacuum sealer to remove all the air. If you don’t have a FoodSaver, just use a sealed freezer bag and try to get out as much air as possible.
Note: Concerned about cooking plastic with food? The good news is the water doesn’t boil with the sous vide method, so it’s not likely to affect food with chemicals. If you’re still worried, try reusable silicone sous vide bags.
Next, place your vacuumed food in a large pot filled with water and secure the Sous Vide cooker to the side. Set the time and temperature through the app, and then let the precision cooker do its thing! Make sure the food is onlinepletely submerged in the water so it will cook.
I will warn you, after the timer is ready, your steak may look a little odd and as if it’s not done. Don’t worry – just sear it in a pan afterward and it’s good to go!
The last step is to sear the outside of the steaks for about 30 seconds. This can be done with a screaming hot cast iron pan, outdoor BBQ grill, or kitchen torch. You’ll just want to get that nice seared, caramelized crust (also referred to as the Maillard Reaction) around the outside. I happen to have a cast iron insert on my gas stove, so I use that.
Sous Vide Ribeye Steak
prep time: 5 MINUTES
cook time: 60 MINUTES
total time: 1 HOUR 5 MINUTES
Here's how to cook a tender steak using a sous vide.
Ingredients
- 1-1.5lbs. ribeye steak, bone-in
- 2 springs fresh rosemary (or any other aromatics)
- salt & pepper to taste
- 1 tablespoon butter
Directions
1
Pre-heat water bath to 129 degrees.
2
Season steak generously with salt & pepper.
3
Place steak and rosemary into vacuum sealed bag or heavy duty freezer bag, and remove air and seal bag.
4
Drop steak in the water bath making sure it's covered in water (it should sink if properly sealed). Also, make sure to not block the intake/outtake of the sous vide cooker.
5
If using an Anova, pull up the "Guide" on the Anova App. Select bone-in ribeye steak and press start at 129 degrees for 60 minutes. This will yield medium-rare.
6
Once done, remove steak and pat dry. Add a little butter to both sides.
7
To finish, sear the steak for 60 seconds on either a very hot cast iron pan, outdoor BBQ grill, or kitchen torch. Can be served immediately. There's no need to rest a sous vide steak.
Additional Notes
Recipe adapted from AnovaCullinary.online
Melt in your mouth steak heaven!
You won’t believe how juicy, tender, and delicious this steak tastes! The texture is out of this world yummy, and you’ll never want to grill a steak again! Ha. Well, at least this is MY new favorite way to cook a rib-eye! I can’t wait to try other foods also. I hear pork, fish, eggs, and veggies are delicious, too!
Are you a fan of sous vide cooking? What do you like to make?
