Sous Vide Steak

If you love eating steak, then you will love this Sous Vide Steak recipe! The steak is cooked perfectly and makes even the cheapest cut of beef taste amazing.

I had my doubts about cooking a steak using sous vide, but wow was I impressed with the results the first time. My friend Justin and I used a New York Strip, and it turned out so incredibly flavorful and juicy and perfectly medium-rare, just the way I like it.

Ingredients

  • 1 lb. of Steak, New York Strip, sirloin, Porterhouse, London Broil, Filet, etc. (455g)
  • 1/2 tsp. of salt 2g
  • 1/2 tsp. of onion powder 2g
  • 1/2 tsp. of pepper 2g
  • 1/2 tsp. of garlic powder 2g
  • Avocado oil for searing you can use other oils
  • 2 Tbsp. of butter for basting

Instructions

Season the steak with some salt, pepper, garlic powder, and onion powder. Make sure to get both sides.

Now you need to bag the steak, a little trick to keep the seasonings, and steak juices off the zip lock part is to fold the top part of the bag over. Place the steak in the bag.

Push the air out of the bag with your hands, then place the straw in the bag and seal the zip lock bag around it. Suck out the remaining air, pull the straw and seal it completely.

Or place the bag in the water and allow the water pressure to push the air out, then seal it. I prefer the straw method. You may also use a professional vacuum sealer.

Take a large deep container like a cooler, or deep pot, and fill it about 90 percent full with water. Then attach the Sous Vide machine to the side and set the temp. Rare (120 F/49 C), Medium-Rare (129 F/54 C), Medium (135 F/57 C), Medium Well (145 F/63 C), Well-Done (156 F/69 C).

Place the bagged steak in the container and completely submerge it. It should float to the bottom, if not, clamp it to the side so it stays underwater. Cook the steaks for 1.5 to 3 hours. The time will vary depending on the cut of beef. You can't go wrong with 3 hours though.

Remove the bag from the water, open it up, and take the steak out. Pat the steak dry with a paper towel. Then chill it for about 10 minutes in the fridge. The steak will probably look gray, don't worry! That is normal.

Add a few tablespoons of oil to a cast-iron skillet, or use a normal skillet. Set the heat to medium-high and allow the pan to heat up. Use tongs to lay the steak in the pan and sear each side until nice and browned. Add the butter if you like, for more flavor. It only takes about 2 minutes total to sear the steak completely. Remove the steak and allow it to rest.

You can also throw it on a hot grill outside instead of using the pan.

Cut into it and enjoy!

Find and print the FULL recipe here on my website.

Watch the video tutorial here:

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