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SOUS VIDE STEAK

Ingredients

  • Ribeye or Porterhouse steaks
  • kosher salt/pepper
  • 1 TBLS olive oil
  • 2 pats butter
  • 6 to 7 garlic cloves
  • fresh chopped rosemary
  • fresh thyme sprigs
  • mushrooms, optional
  • fresh chopped parsley, for garnish
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This is the first time I have ever tried to Sous Vide Steak, or anything for that matter. I’ll share with you below our “how-to.” Check out the video here we made at The Carolina Meat & Fish Co. using a grass-fed ribeye from Meats by Linz. Keep in mind that this recipe will take some planning. It will take at least 40 minutes to sous vide for a mid-rare steak. Believe me. So worth it!

Want your steak at a certain temperature? I always like my medium-rare, to rare plus. For this ribeye, we got to the 130 degree temperature and allowed the steak to sous vide for 40 minutes. For recommended temperature and times, click here. To purchase the Anova Sous Vide Culinary Precision Cooker we used in the video click here.

a steak cut up on a wooden board

When the steak(s) have reached your desired temperature (see link above), remove sous vide steak and from packaging. NOTE: We used a steak that was sealed by the company and sold individually. You can use a Ziploc bag if you will be using a steak that is not. You can also add flavoring to the bag prior to placing inside the sous vide, if you wish…olive oil, salt, pepper, garlic, herbs, etc.

Heat up a cast iron pan to medium-high. Remember the steak is already cooked to your desired temperature, so you will only be searing to add and incorporate flavor. This will be quick. Add the olive oil, butter and thyme to the pan. Toss for about 30 seconds to a minute. Add the steak. Season with salt, pepper and the fresh rosemary.

Sear on one side to form a nice crust…just about a minute. If you cook longer, you will run the risk of overcooking to your desired temperature. Turn and season again with salt and pepper for just about a minute. Remove from pan and allow to sit for a few minutes before slicing and serving! I promise this will be one of the best steaks you have ever eaten and prepared…ENJOY!

PORTERHOUSE

I have been experimenting quite a bit lately with my precision cooker. I thought I would try a porterhouse. I set the sous vide at 130 for 80 minutes. The porterhouse was about 2 1/2 pounds and about 2 inches thick. I achieved the perfect tenderness with only 80 minutes (the filet portion was literally falling off the bone). If you so desire, you can sous vide this cut of meat up to 4 hours. Once the steak is to temperature, remove from bag and pat dry.

Heat up a cast iron pan. Add in your aromatics (garlic and fresh herbs). Allow the garlic to brown just a touch. Place steak in pan. Keep in mind, you will only be searing the steak for just a minute or so, on all sides. Remove. Allow to rest for a few minutes before slicing. ENJOY!!!

FILET MIGNON

I got two beautiful Meat by Linz filet mignons at The Carolina Meat & Fish Co. They come already sealed individually, so I was just able to drop them into the sous vide at a temperature of 131 degrees for 45 minutes (for medium-rare). Once out of the sous vide, remove from packaging (or bag), pat dry. Heat up a cast iron pan to medium-high. Season the filets with a touch of olive oil, kosher salt and black pepper. Sear on all sides. I served mine with Fondant Potatoes and roasted Brussels sprouts!

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