Steak has for the longest time been among the most prepared food across the world, whether in households, hotels, restaurants, steak houses, or whichever place it may be. Sous vide style of cooking is therefore quite important to apply when preparing steak. This is because sous vide cooking delivers an evenly cooked steak with the right temperature that one may desire. The traditional style of cooking steak, mostly on the grill, may leave the steak either undercooked or overcooked which makes it a boring meal. Sous vide steak may also take about an hour or more to be ready while traditionally cooked steak takes about 15-20 minutes. One can also use any type of steak when using sous vide method; tender cut steak, ribeye, strip, or a butcher’s cut.
Steps for Preparing a Sous Vide Steak.
Step 1: Preheat your sous vide cooker to the desired final temperature and allow the water bath to come to a temperature of about 52 degrees Celsius for a medium rare, before adding the steak.
Step 2: Season your steak with salt and pepper and make sure that you’ve got the edges as well.
Step 3: If using aromatics such as rosemary sprigs or garlic, add a few to the steak according to your preference and make sure that they are evenly distributed.
Step 4: Put the steak into a bag and seal the bag by either using a vacuum sealer or the water displacement method.
Step 5: Drop the bag into the water bath. If properly sealed, the steak should sink. Cook the steak for 60 minutes for 1 thick cut.
Step 6: Remove the steak from the bag and pat them dry
Step 7: Preheat a cast iron or a stainless steel skillet. Gently lay the steak into the skillet using your fingers or a set of tongs. Sear the outside of the steaks using your preferred method. Take note that using a blow torch is highly recommended as it is a practical way to sear.
Step 8: Add aromatics like rosemary springs or crushed whole garlic cloves. Flip the steak and make sure that you also get the edges of the steak. Repeat flipping the steak every 15-30 seconds until it has developed a nice brown sear.
Step 9: Add butter to the skillet before the steak is done for added richness to achieve a juicy taste
Step 10: Finish on the grill to give the steak surface texture and flavor. The grill can add a nice smoky char to the surface of the steak.
Step 11: Transfer the cooked steak to a chopping board or a serving plate and serve when hot.
Cooking steak to a precise doneness on a skillet is a challenging task, and it’s up to the cook to determine the right moment to remove the steak from the pan. Therefore, the traditional process of cooking steak demands a lot of attention and failure to do so may lead to unevenly cooked steak. Achieving the desired doneness is simple with sous vide.