Go to the Recipe: Sous Vide Steak
I love it
As much as I like medium rare steak, I'm also a fat fan! I've found that sous viding at 137 degrees for rib eyes and NY strip steaks renders the fat to a succulent softness. Otherwise its too chewy. And I do them for at least 1.5 hours. They are still nice and pink inside.
I would not recommend it. Short ribs are a tough cut, check out the times and temps for short ribs in the Joule sous vide app for a visual doneness guide.
I want to try this recipe with a boneless short rib. Would you suggest I use the same time and temp?
That is exactly what I would recommend.
I have a couple of 36 day dry age Galician Blond bone-in strip loin steaks, 800 g each. As it is known to be a chewier beef, should it be sous vide for 3 to 4 hours instead of 2? Will that make a difference?
Late to the question but I'll just put it here in case anyone wonders the same thing:
none of these are really viable. Option 1 and 2 are not safe and Option 3 will give you meat paste.
If you really can't afford to wait one hour for your dinner to be ready after you come home, I suggest using a tougher cut of meat and starting the night before. 16 to 24 hours is not unheard of for sous vide so look for cuts of meat with more collagen than steaks and just put them in the bath before you go to bed. They'll be ready when you get home the next day.
I did two 2.75 Costco tri tips. Rubbed them the day before with:
Fresh rosemary, basil and German thyme
Dry mustard seed. sage leaves, oregano leaves, tarragon leaves, marjoram leaves, paprika, peppercorns, kosher salt, Ancho chile powder, ground coffee .
All the above through a spice grinder to make a powder; added enough olive oil to make a brush able paste which I put all over the meat.
Vacuum sealed each separately and put overnight in fridge.
Did sous vide at 132F for seven hours then finished over hot coals for about two minutes per side, until they were seared with that dark crust.
Let rest about 3-4 minutes. Sliced at an angle, about 1/4" to 1/2' slices.
I was astonished at the results.
Everybody raved about the juiciness and how tender and flavorful they were.
Sous vide/charcoal sear is now my go to method!
Has anyone tried using the sous vide method to cook steaks or chicken and then freezing the ones you don't eat right away? Defrost and then sear to finish? If so how did it turn out?
You show in your above video https://www.chefsteps.com/activities/sous-vide-steak at minute 02.10 a recipe for NewYork steak - I cannot find this recipe within your App. Pls. help
I like my steak rare to med-rare... hubby likes his med to well-done. How do I sous vide this dilemma?
Any recommendations on how to prep either a hangar steak or a5 wagyu ny strip?
Hi, trying to figure out if SV would let me accomplish my goal:
I want to cook while at work. So, potential ways are:
- put the raw meat (in the bag) into the water in the morning, start cooking remotely during the day, so that it is ready by the time I return (means leaving raw in the bag for several hours)
- put the raw meat in the morning, start cooking right away, turn off remotely, start reheating remotely, so that it is ready to consume when I am back home (means there are several hours in between cooking and reheating)
- put the raw meat in the morning, start cooking, continue cooking till I am back (approx 8hrs of cooking, which as far as I understand would result in a mush)
which of these options results in dangerous bacteria for consumption?
Set your sous vide bath to the temp you used when you cooked the steak. Place the bag with the frozen steak in the sous vide bath you just prepared. Let the steak stay in the sous vide bath for - I'm guessing - anywhere from 45 mins to 1½ to 2 hours.
Have done my second round of steaks (not round steaks ;-) ) sous vide. My wife likes hers medium and I like mine more rare. No problem! I just followed the method of cooking hers at the higher temp and then adding ice to the water and cooking mine at a lower temp, leaving hers in the water
I seared both an a cast iron griddle heated to about 650 degrees or more on my grill
Outstanding!
When I was originally looking at the sous vide concept I wondered just how good steaks would come out and was a bit suspicious of the comments that it was the best steak you would ever have
Man... have I become a believer!!!
The Joule was the best anniversary present I have ever suggested my wife give me :-)
Sorry, I'm new to this cooking technique. Why do you leave the top of the bags open vs. sealing the bags? Seems to me that even using the water vacuum method, the plastic will be in full contact with the steak and thus prevent any moisture escaping.
My wife and I took a local cooking class last night and the main dish, NY Strip steak, was cooked sous vide. Seared in butter after and was one of the best steaks I've had. Tonight, we decided to try to reproduce similar results and I defrosted a couple of filet mignons. I don't have a sous vide POD, so I used a soup pot and my Chef Alarm thermometer with the temps set at 127* and 133*. Both steaks in the same (Ziplock) bag with salt, pepper, olive oil, rosemary & thyme came out perfectly. A quick sear, 1 minute on each side in butter, and I think these were better. I made the "smashed potatoes" recipe in the index with some broccoli and this was easily a 4.5 star restaurant meal. (I buy whole tenderloins from Costco and cut & freeze them. Next meal will be a Chateaubriand).
great info, but only seems to apply to 1 steak. What's the process if you want to cook a few steaks?
Although you seem to think you are making a point by putting the word 'culinary' in bold, what about this is not a culinary technique? If you like precision in terminology, maybe we would avoid the word 'boil' when in fact we are very far from boiling temperatures. Sure, sous vide cooking relies on the notion of vacuum sealing but much of this website is aimed towards the home cook who may not have splurged for a device to accomplish this. Short of that, slowly lowering a bag into the water accomplishes something similar by utilizing the pressure of the water to force out much of the air. By doing this, the portion of the bag that is submerged is as close to vacuum sealed as you can get without equipment regardless of whether or not the top is sealed. Your nitpicking, and you know it. For the home cook, this is close enough to sous vide cooking that your pedantic comment is entirely unnecessary.
so good!
Don't think that is necessary I have cooked 2 steaks in one bag plenty of times , I would just make sure that there is plenty of room in the bags so the steaks don't touch.
When cooking 2 steaks, they each go into the same pot of water in 2 separate gallon bags, correct.
I wonder do I have to let my sous vide come to temp before i put in my steak or cna i just already just drop in the steak
Step 4 is a through off- It calls for an open bag that is draped over the side of the pan then clipped but left opened to allow air to escape???? Then we are no longer in the world of sous vide cooking, we are boil-in -the -bag cooking.Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature.
Hello there, can anyone tell me how to do with a sous vide cooked steak that i frozed. How to bring it to life again?
How do you estimate the time if you are working on a 5 lbs sirloin tip?
Has anyone tried to sous vide dry aged steak? I wonder what temperature and for how long? Thanks!
SeriousEats has a sous vide post that says oils/fats should not be added to the bag when placed in the water. They state it can alter the taste (negatively) by pulling fat soluble molecules from the steak. Is there a reason to add oil/fat and have you tried or noticed a difference when there is no fat added to the bag? http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
I know it, that's his photo. Totally inspired me with my joule, never tried an Annova.
I prefer 129 degrees and used the app for temp and time.
C.T.P?????? and he used an Annova.
Did a ribeye at 129 for "your favorite" medium rare (per your app). Was Rare ASF. Will have to pump up the jam on the next cook.
I purchased the Prime cap steak (spinalis dorsi) from Costco, which I think is the best of the best of the rib-eye. It's sold as two ~8 oz. strips rolled into a string-tied pinwheel.
I cut the string, unrolled the two (approx 1" x 2") strips, bagged and sous vide with Joule. I like my steak rare so I set to 129 degrees for 1 hour. Then, kosher salt and pepper, seared in a non-stick pan, a little olive oil, 1 minute on each side outside on my gas grill to avoid smoking up the house.
Served with Trader Joe's grilled asparagus and a Merlot.
I made iron steak today, 129 for 1 hour. It was tender juicy and delish !
Hi! I´ve just made the steak following the recipe, 1h at 133F, seared after for 1 min each side. It was dry and hard....:(. What do you think could have gone wrong? It was a de-boned Rib Eye, 1 inch. Thanks!
Meathead Goldwyn put up a nice page on The Big Chill: A Trick For Making The Perfect Sous Vide Steak Be sure to read down to the "related articles" and click thru the one about Sous-Vide-Que: Sous Vide and the Grill or Smoker there are several videos with our guy Grant from ChefSteps. Finally also see the one about Sous-Vide-Que Ribeye Steak
If you're into BBQ at all, you probably want to bookmark Meathead's Amazing Ribs site. He does get kinda wordy and opinionated at times, but he provides an awful lot of info, recipes, equipment reviews, and other BBQ stuff.
Sous Vide Steak is great - but is anything more elevated with the sous vide method outside of a pork chop? Dry - and only succulent if cooked perfectly. The pork chop is king when sous vide - like rib meat. Insane.
I have cooked, sometimes professionally, all my life. This is the only steak (a $30 prime bone in ribeye) I've ever made outside a commercial kitchen that was absolutely perfect, and honestly it was as good or better than any I've ever had. I did a pre and post sear. I toasted fresh rosemary and a few cloves of garlic before doing a one hour bath at 129F. I finished in my well seasoned cast iron pan with butter and my herbs and basted until the crust was perfect. I will never use another method for a good steak. LIFE CHANGING.
I can vouch for the deliciousness of deep-frying to finish the steak. Normally we torch, but we had the deep fryer going once for French fries so we tried it. I would not do the two minutes suggested in the article. One minute max.
