COOKING STEAK SOUS VIDE RECIPES

SOUS VIDE MEDIUM-RARE STEAK - RECIPES.ANOVACULINARY.COM

Sous Vide Medium-Rare Steak - recipes.anovaculinary.com image

Why cook sous vide? The results are obvious. Take these two tenderloin steaks, for example. They’ve both been cooked to 130ºF (medium-rare), but they look strikingly different. The steak on the left has been cooked using the Anova Precision Cooker and then quickly seared before serving. The steak on the right was seared on the stove-top and finished in a hot oven. The steak cooked sous vide has a few distinct advantages: First, it is medium rare almost completely from edge-to-edge. (There is a small, millimeter-thick browned edge that results from searing the steak to finish.) The steak cooked using the traditional method is medium-rare in the center, but has a thick, overcooked band around the edges. Second, the muscle fibers in the sous vide steak are smooth and still full of delicious, beefy juice. The steak on the right has contracted and lost some of its moisture. The grain is more fully defined and less tender. Third, if you're cooking a steak with a defined fat cap (like a ribeye or strip steak), you'll definitely want to choose the sous vide option — the fat on a sous vide steak is tender and flavorful, while the fat on a traditionally cooked steak is tough and gristly. Which would you rather eat?

Provided by Kate Itrich-Williams

Total Time 02 hours 00 minutes

Prep Time 010 minutes

Yield Ingredients for 1

Number Of Ingredients 3

Ingredients

SOUS VIDE NEW YORK STRIP STEAK | ALLRECIPES

Sous Vide New York Strip Steak | Allrecipes image

The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.

Provided by Chef John

Categories Strip Steak

Total Time 2 hours 55 minutes

Prep Time 10 minutes

Cook Time 2 hours 45 minutes

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 (12 ounce) New York strip steaks
salt and freshly ground black pepper to taste
1 teaspoon vegetable oil
1 tablespoon butter
1 cup clamshell mushrooms, separated
salt and freshly ground black pepper to taste
1 teaspoon vegetable oil
1 clove garlic, crushed
2 tablespoons water
½ teaspoon balsamic vinegar
1 tablespoon cold butter
salt and freshly ground black pepper to taste

Steps:

Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.
Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.
Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.

Nutrition Facts : Calories 638.4 calories, CarbohydrateContent 2.3 g, CholesterolContent 231.1 mg, FatContent 34.9 g, FiberContent 0.5 g, ProteinContent 74.9 g, SaturatedFatContent 15.1 g, SodiumContent 518.4 mg, SugarContent 1 g

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SOUS VIDE STEAK RECIPE | ALLRECIPES

Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.
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Reviews 5
Total Time 2 hours 10 minutes
Category Strip Steak
Calories 443.5 calories per serving

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