Easy Sous Vide Steaks
A few months ago, I was approached by INKBIRD, a high-tech company that has been devoted to offering excellent smart home products. Established in 2010, they have been manufacturing great products like temperature controllers, food and smoker thermometers, sensors plus much more.
The product the company wanted me to test and review was their sous vide cooker. I created a recipe using it which was Pork Loin Chops. Since then, we’ve been testing other meats including poultry, seafood 🍤, side dishes, and so on.
Today, I’m sharing my Easy Sous Vide Steaks with you! After generously seasoning the steaks, placing them in their individual plastic bags, drizzling a little oil and sealing them, the the protein is immersed in water for an hour ⏰ and finished in a pan on the stove. It’s easy peasy!
There are a few reasons why many like using this appliance. First, the results are consistent! Second, there’s no babysitting to do; cook slowly in water and simply finish in the pan for a couple minutes. Lastly, people might not own a BBQ 🔥 and sous vide is a great alternative.
I like making my Easy Sous Vide Steaks by generously seasoning on all sides with salt 🧂, pepper, and dry rub. It can be Montréal Steak Spice, Smoky BBQ Rub, Coffee Cocoa Rub, or Kansas City Dry Rub. In addition, after the meat is in the bag, I like to lightly drizzle with some oil so it stays moist.
In the video, I set the heat to 135ºF. David likes his steak closer to medium than medium rare. I prefer mine medium rare so if you’re like me, set the heat to 130ºF and finish it in a hot pan with butter 🧈 and oil for 1 minute per side. If your partner is like my husband, keep it at 135ºF but add yours 10 minutes later…
When the alarm goes off, the meat 🥩 is done… well not quite! It looks anemic! It’s gray and has no grill marks on it. To fix that, it’s finished off in a very hot cast iron pan or skillet with ridges in butter and oil. It takes only a minute per side which is enough to get those gorgeous marks on it.
After being quickly seared in the pan, just like any other meat, it has to relax so the juices have time to redistribute. If it’s cut right away, the juices will escape from the meat and it will get tough… not really the results you want. Simply cover with foil and let the meat rest for a good 5 minutes ⏳ before serving.
This method of cooking may seem unusual compared to grilling the protein on the barbecue. In fact, the results of these Easy Sous Vide Steaks speak for themselves. They’re perfectly cooked every time 😍! Either you don’t own a BBQ, don’t have a balcony or outdoor space to put one or just don’t know how to cook with one, sous vide can be the answer!
Bon Appétit! 🍽
Check out these other great steak recipes… 😀
– Steak Diane
– Pittsburgh Steak Salad
– Steak Oscar
– Filet Mignon • How to Cook Perfectly
– Steak au Poivre (Steak with Peppercorn Sauce)
– Salisbury Steak with Mushroom Gravy
– Steak Tartare
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef
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Easy Sous Vide Steaks
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Ingredients
- 2 steaks
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- steak rub such as Montréal Steak Spice, to taste see Recipe
- 1 tbsp. olive oil, + 1 tsp. for skillet tips & tricks
- 1 tbsp. butter
Directions
- Generously season the steaks on all sides with salt, freshly ground black pepper, and dry rub.
- Place them individually in a plastic bag and pour on about ½ tablespoon oil per bag; vacuum seal it.
- Set the sous vide temperature to 135ºF for 1 hour.
- When the temperature is reached minus 1 degree, immerse the sealed bags in the water and cook them until the alarm goes off.
- Remove from the bag and set aside.
- In a cast iron pan or skillet with ridges over high heat, add butter and 1 tsp. oil.
- When it starts sizzling, place steaks in the hot pan and sear them for 1 minute per side or enough to get those gorgeous grill marks on them.
- Transfer the steaks to a cutting board, cover with foil and let them rest for 5 minutes before serving.
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