Easy Sous Vide Steaks
This Easy Sous Vide Steaks may seem unusual versus grilling it on the BBQ but the results speak for themselves with a perfectly cooked steak!
Prep Time5 minutes mins
Cook Time1 hour hr 2 minutes mins
Passive Time5 minutes mins
Servings: 2
Author: Francine Lizotte
Course: Main Course
Cuisine: International
Keyword Beef, Dairy Free, Easy Recipe, Gluten Free, Sous Vide
- 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
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.