How to Sous Vide a Perfect Steak
- by Omaha Steaks
What is Sous Vide?
Sous vide is a French phrase, literally meaning “under vacuum”. This cooking technique utilizes a temperature-controlled water bath to cook the food slowly and evenly. This process ensures that the inside of the steak is cooked to your exact doneness to deliver restaurant-quality results every time.
What you will need for Sous Vide:
- Omaha Steaks steak
- Immersion cooker
- Large container
- Sealable bag
- Raised pan (optional)
How to Sous Vide a Steak
1. Prep and season the steak
Thaw steaks completely using the quick thaw method or defrost overnight in the refrigerator. Once defrosted, pat steaks dry with a paper towel and season both side with course sea salt and pepper or Omaha Steaks signature seasoning. Place the steak in a sealable bag. For even cooking, do not place more than two steaks in a single bag. Add butter, garlic cloves and your choice of fresh herbs, if desired.
2. Prep the immersion cooker
Fill a large pot with warm or hot water and attach the immersion cooker. Place opened bag in water and slowly immerse. The surrounding water will displace air and create a vacuum within the bag. Seal the bag before full immersion and clip it to the container edge.
3. Sous vide the steak for 1-3 hours
Set the immersion cooker temperature to your desired doneness and sous vide for a minimum of one hour and up to 3 hours depending on the size and quantity of the steaks. If you are cooking two small steaks one hour in the sous vide is sufficient. For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three hours.
We recommend 125°F for a perfect medium-rare steak for the optimal eating experience. Check out our steak doneness and temperature guide to see how doneness affects texture and taste of your steak. If you prefer a different doneness, here is a guideline for temperature settings on your immersion circulator. You will still cook your steak for one hour at your desired setting.
- Rare: 120-128°F
- Medium-rare: 129-134°F
- Medium: 135-144°F
- Medium-well: 145-155°F
4. Sear the steak in a hot skillet for a great crust
Once finished cooking in the circulator, remove the steaks from the bag and pat dry to remove any excess moisture. Heat a skillet on high, add a high smoke point oil, like grapeseed, canola, ghee, duck fat or pork fat, and sear both sides until a nice crust develops. If you are cooking a thick steak, you can also sear the edges of the steak for an incredible steak experience. Make sure to check the temperature with a meat thermometer for the perfect internal doneness.
5. Rest steak 5-10 minutes
Resist the urge to slice into the steak immediately. Resting the steak just 5-10 minutes under tented foil allows the juices to redistribute. This ensures every bite of steak is juicy and tender. Pair with your favorite steakhouse side dish and a decadent dessert for an incredible restaurant-quality steak dinner at home.
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