Imagine cooking a steak that turns out perfectly cooked every single time. No more guessing if your steak is cooked at the right temperature, no need for a thermometer, and definitely no more crying over an overcooked expensive steak. Well, with the sous vide cooking method, you can achieve just that – foolproof, reliable, and oh so juicy steaks!
About a year ago, I was introduced to the concept of sous vide cooking. I had heard about this buzzworthy cooking technique, but I had never attempted to try it myself. Admittedly, the idea seemed foreign to me, and I wasn’t initially excited about it. However, I couldn’t have been more wrong. Sous vide cooking has become a game-changer in my kitchen!
Key Takeaways
The Art of Sous Vide Cooking
If you haven’t yet discovered the wonders of sous vide cooking, let me introduce you to this amazing technique. Sous vide, which means “under vacuum” in French, involves cooking food in vacuum-sealed bags in a temperature-controlled water bath. This French cooking method focuses on precise temperature control rather than timing, resulting in consistently perfect results.
Sous vide cooking is incredibly convenient as well. You can prepare your food in advance and then finish it off with a quick sear just before serving. Gone are the days of stressing over overcooking or undercooking your steak!
Essential Equipment for Sous Vide Steak
To cook a sous vide steak, you’ll only need a few key pieces of equipment, along with a pan for searing:
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A reliable vacuum sealing system: Ensure that your steak is protected from water entering the cooking bag by investing in a good vacuum sealing system. My personal favorite is the FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System, combined with FoodSaver® 3PK 11″ Vacuum Seal Rolls. This top-rated vacuum sealing system removes air from the bag, preserving freshness and preventing spoilage.
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A sous vide machine (immersion circulator): This device is essential for sous vide cooking. It heats and circulates water to a specified temperature, maintaining a consistent cooking environment. Nowadays, immersion circulators are widely available at affordable prices for home cooks.
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A trusty cast iron pan: After your steak is cooked sous vide, a cast iron pan is perfect for achieving that delectable sear.
Achieving the Perfect Sous Vide Steak
When it comes to cooking temperatures and times for sous vide steak, it’s important to follow a reliable guide. For steaks that are up to 1 inch thick, the chart below provides a helpful reference:
It’s recommended to cook your steak slightly under the desired final temperature since you’ll be searing or grilling it afterward. Remember that the USDA advises steaks and roasts be cooked to 145°F and then rested for at least 3 minutes.
Mastering the Searing Technique
Once your sous vide steak has finished its cooking time, it might not look as appetizing as you’d expect. But fear not! A quick sear will give it that desired crust and appealing appearance. Simply pat dry the steak and sear it for a minute on each side in a piping hot cast iron pan or finish it off on the grill.
After experimenting with sous vide cooking, I must confess that I’ve occasionally overcooked my steaks while chasing that perfect brown crust. To avoid this, I now recommend a quick sear followed by the use of a hand torch (similar to the ones used for creme brulee) for that restaurant-quality char.
Are you ready to take your steak game to the next level? Sous vide cooking provides an easy and foolproof way to achieve perfectly cooked steaks consistently. Once you try it, you’ll be hooked!
For more delicious recipes and sous vide inspiration, visit Rowdy Hog Smokin BBQ.
Let your taste buds savor the magic of sous vide!
