![]() Once the steak is sealed, drop the bag into your preheated water bath and cook for 1-3 hours. If you don’t have a vacuum sealer, that’s okay! There are other air removal methods like the water displacement method you can use with a freezer safe, zipper top bag or a silicone bag like a Stasher bag will also work. Once the steak is seasoned, you can vacuum seal it. Be generous when it comes to seasoning! If you have time, season the steak as far as possible in advance, up to 24 hours. Simple salt and pepper are my go-tos for seasoning my steak. Dry brining is another great way to make sure your steak has tons of flavor. I typically stick to kosher salt and black pepper. Season it super well with your seasoning of choice. For medium-rare steak, preheat it to 129 degrees F. Start by preheating your immersion circulator to your desired temperature from the chart above. You ready for the easiest steak you’ll ever cook? Let’s get to it! There are lots of temps that you can choose from, but again, we’re keeping things simple, here! Here are basic options depending on your desired doneness. When it comes to temperature, that’s up to you! I love a medium-rare steak that’s tiptoeing towards rare, and to achieve that, I cook my steaks at 129 degrees F for 2 hours. It can hang out in the water bath until you’re ready to grab it! You don’t have to worry about babysitting your steak and making sure you nail the cooking time down to the second. The beauty of sous vide is that it gives you flexibility. Keep in mind that we are keeping things basic here, and unless you’re cooking an enormous steak, anywhere from 1-3 hours is going to be just fine. If you want to learn more about specific cuts, make sure to check out these recipes: I have plenty of sous vide beef recipes where we dive into specific cuts and how to treat them, but for this post, I’m giving you the high level basics of how to cook a steak sous vide.
0 Comments
Leave a Reply. |