Sous Vide Steak
A thick ribeye or strip steak cooked in a precise water bath to an even edge-to-edge doneness, then seared hard in cast iron for a dark crust. Serves 2.
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Sous vide cooks a steak in a bag in a water bath held at exactly the temperature you want, so the whole steak is evenly done from edge to edge. A quick, very hot sear at the end adds the crust.
It is the most foolproof way to cook a thick steak perfectly.
Ingredients
- 2 ribeye or strip steaks, 1 1/2 inches thick
- Salt and black pepper
- 2 sprigs thyme
- 2 cloves garlic, smashed
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
Instructions
- Heat the water. Set a sous vide circulator to 129°F for medium-rare (125°F rare, 135°F medium).
- Bag. Season the steaks, place in a zip-top or vacuum bag with the thyme and garlic, and remove the air.
- Cook. Cook in the water bath 1 to 2 hours for 1 1/2-inch steaks.
- Dry. Remove the steaks and pat very dry with paper towels.
- Sear. Heat the oil in a cast-iron skillet until smoking and sear 45 to 60 seconds per side, adding the butter in the last 30 seconds. Slice and serve.
Tips
- A very dry surface is the key to a good crust.
- Steaks can stay in the bath up to 4 hours without overcooking.
Questions about this recipe
- What temperature is medium-rare sous vide steak?
- 129°F gives a classic medium-rare.
- Do I need a vacuum sealer?
- No; a zip-top bag with the air pressed out (the water displacement method) works.
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