Learn to cook a steak to perfection with the sous vide method! Cooking steak Sous Vide is an easy, foolproof way to get a tender, perfectly cooked steak!
As a busy mom with a running toddler, my sous vide has been a life saver so many times. This little machine allows me to “set it and forget it” in a way that hasn’t been possible with a slow cooker or InstantPot for meats like steak and chicken! I love how the sous vide really infuses flavor into all different kinds of meat while cooking them so perfectly!
What is sous vide cooking?
Sous vide cooking is cooking that occurs in a temperature-controlled water bath. “Sous vide” itself refers to the vacuum-sealed bags that the food is usually placed in before being submerged in the water. This technique is so perfect because it makes it almost impossible to overcook your food! That means you can chase your toddler as he attempts to climb up the stairs solo and cook a perfect dinner all at the same time!
How do you cook steak sous vide?
Steak is one of my favorite things to sous vide. This works for any cut of steak you choose. Whether you prefer your steak rare, medium, well done or anywhere in between; there is just no guessing or using your finger to test doneness when you cook steak sous vide. Today I’m cooking these beef tenderloin medallions to medium rare with a little rosemary and serving it alongside my creamy goat cheese mashed potatoes.
Depending on how you’d like your steak done and how thick the steak is will determine how long it takes to cook steak sous vide. Use this chart below to determine the temperature to set your Sous Vide:
Rare 125° F / 51.6° C 1 to 3 hours
Medium Rare 130° F / 54.4° C 1 to 3 hours
Medium 140° F / 60° C 1 to 3 hours
Well Done 160° F / 71° C 1 to 3 hours
A sous vide steak will take an hour or more, up to four hours depending on the thickness and cut of the steak, and how well done you want the steak.
You’ll set your sous vide to heat to 130 degrees to get a tender medium-rare steak. For a 2-inch tenderloin medallion, like mine, you’ll cook it for about 1 to 2 hours. I set mine to 134 because I like a little less pink than true medium-rare.
Season the steak with salt and pepper. In a ziplock bag, place the steak, 1 tablespoon of olive oil, and a sprig or rosemary, or herbs of your choice. Remove the air from the bag using the water displacement method.
Place the bag in a pot or vessel that’s large enough to hold enough water for your bag to be fully submerged and deep enough to ensure that the water level falls between the minimum and maximum level indicators on your sous vide circulator. Heat it to your desired temperature according to the chart above and place your bag in the water. Cook times are in the chart above!
Why should I cook steak sous vide?
I love to entertain, and I find that this is truly a foolproof method to a deliciously impressive meal. The steaks are able to cook while you’re pouring a guest a glass of wine, rather than having to be cooking over the stove all night.
When you’re ready to eat, heat a pan on high heat with a tablespoon of butter. When the butter melts, quickly sear them off right before serving to get a nice crust and color on the outside. It’s a stress-free method of entertaining while executing perfect steaks.
What should I serve with my steak?
Here are a few delicious options for a great side dish!
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