SOUS VIDE STEAK RECIPE RECIPES
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.
Provided by barbara
Categories Meat and Poultry Beef Steaks Strip Steak Recipes
Total Time 2 hours 10 minutes
Prep Time 5 minutes
Cook Time 2 hours 5 minutes
Yield 4 servings
Number Of Ingredients 2
Steps:
- Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
- Remove bag from water bath and take out steaks. Pat very dry with paper towels.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.
Nutrition Facts : Calories 443.5 calories, CholesterolContent 147.8 mg, FatContent 28.2 g, ProteinContent 44.4 g, SaturatedFatContent 11.1 g, SodiumContent 129.5 mg
SOUS VIDE NEW YORK STRIP STEAK | ALLRECIPES
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 Meat and Poultry Beef Steaks Strip Steak Recipes
Total Time 2 hours 55 minutes
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Yield 2 servings
Number Of Ingredients 12
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 MEDIUM-RARE STEAK - RECIPES.ANOVACULINARY.COM
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?
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SOUS VIDE STRIP STEAK RECIPE | BON APPÉTIT
This sous vide steak recipe is great for parties since you can cook the steak to the ideal temperature (way) ahead of time and quickly sear it before serving.
From bonappetit.com
Reviews 4.5
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Reviews 4.5
- Do Ahead: Steak can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. Reheat with sous vide machine at 100° until warmed through, about 1 hour, before searing.
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There’s no competition between sous vide steak recipes vs. grilled. Our best sous vide steak seasonings and top tips produce perfectly cooked beef, every time.
From goodhousekeeping.com
Total Time 1 hours 40 minutes
Category gluten-free, dinner, meat
Calories 165 calories per serving
From goodhousekeeping.com
Total Time 1 hours 40 minutes
Category gluten-free, dinner, meat
Calories 165 calories per serving
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