How to Make the Perfect Sous Vide Steak
August 27, 2019
Cooking steak with sous vide is more about the thickness of the meat than the fat content or cut. This means that regardless of whether you like rib-eye, porterhouse, flank or skirt your steak will turn out that perfect medium-rare every time.
- Prep: 5 mins
- Cook: 2 hrs
1 1-inch to 1/2-inch cut of your favourite steak
3 cloves garlic
4 full thyme sprigs
Kosher salt and pepper to taste
(for frying) 1 tsp vegetable oil
(for frying) 2 tbsp butter
1Liberally sprinkle kosher salt and freshly cracked black pepper onto the steak, Make sure to work it into the meat with your fingers.
2Peel, but do not crush the garlic. Leave the thyme sprigs whole.
3Place the steak in a vacuum sealable bag with garlic and thyme. Seal until airtight.
1Set water bath to 130F
2Carefully place the vacuum sealed bag of steak, thyme and garlic in the water bath.
3If working with a 1 1/2-inch to 2-inch cut cook for 2 hours.
4When the timer goes remove from the water bath water bath, discard any excess liquid and pat steak dry with paper towel.
1Heat 1 tsp vegetable oil in a man until smoking. This will stop the butter from immediately browning later on.
2Lay your sous vide steak away from you and cook for 30s (make sure to have your kitchen fan turned on).
3Flip your sous vide steak, add butter and baste the top of the steak with the melting butter for 30-45s.
4Remove steak from pan and let rest for 5-minutes then serve.