Sous Vide Steak Guide (So Easy!)

Here, we will simplify the process of cooking the ideal steak with ease, welcome to the ultimate sous vide steak tutorial! With a guaranteed way to consistently produce results worthy of a restaurant, sous vide cooking has completely transformed home kitchens. We’ll take you step-by-step through the basic processes of sous vide steak success in this extensive guide.

You’ll learn how simple it is to make a perfectly cooked, juicy, and tender steak with unmatched flavor and accuracy using a Typhur Sous Vide Machine, regardless of your level of culinary experience. Prepare to wow your palate and improve your cooking abilities with this incredibly simple sous vide steak recipe.

Why Sous Vide Your Steak?

Sous vide cooking offers several compelling reasons to choose this method for preparing steak. Firstly, sous vide ensures precise temperature control, allowing you to achieve your desired level of doneness with unparalleled accuracy. This precision cooking method eliminates the risk of overcooking or undercooking, resulting in consistently perfect results every time.

Furthermore, sous vide cooking preserves the natural juices and flavors of the steak. By vacuum-sealing the steak in a bag before cooking, the flavors and aromas are locked in, resulting in a tender, succulent texture and intensified taste. Additionally, sous vide cooking is incredibly forgiving and flexible.

Moreover, sous vide cooking is convenient and stress-free. Once the steak is sealed and placed in the water bath, you can walk away and attend to other tasks while it cooks to perfection. Especially using Typhur Sous Vide Station which guides you to the perfect sous vide steak temperature depending on different meat types and thicknesses. This hands-off approach to cooking makes sous vide an ideal choice for busy individuals who want delicious, restaurant-quality meals without the hassle.

Steps to Sous Vide Steak Using Typhur Sous Vide Machine 

With these step-by-step instructions and the Typhur Sous Vide Precision Cooker, you’ll achieve restaurant-quality sous vide steak with a perfectly seared crust and tender, juicy interior:

Step 1: Preheat the Typhur Sous Vide Station

Before beginning the cooking process, fill a large pot or container with water and attach the Typhur Sous Vide Station. Set the desired temperature according to your preferred level of doneness for the steak. For a medium-rare steak, set the temperature to around 129°F. Allow the water to preheat while you prepare the steak.

Step 2: Season the Steak

Season your steak generously with salt, pepper, and any other desired herbs or spices. Rub the seasonings into the meat to ensure even flavor distribution. You can customize the seasoning to your preference, but keeping it simple with salt and pepper allows the natural flavor of the steak to shine.

Step 3: Add Aromatics

For added flavor, consider adding aromatics such as garlic cloves, fresh herbs like rosemary or thyme, or a pat of butter to the vacuum-sealed bag with the steak. These aromatics will infuse the steak with delicious flavors as it cooks sous vide.

Step 4: Seal the Bag

Place the seasoned steak in a vacuum-sealed bag or a resealable plastic bag, ensuring it is in a single layer and not overcrowded. If using a vacuum sealer, vacuum seal the bag to remove excess air and ensure proper cooking. Alternatively, use the water displacement method to remove air from the bag before sealing it tightly.

Step 5: Cook the Steak

Once the water bath has reached the desired temperature, carefully lower the sealed bag into the water, ensuring the steak is fully submerged. Use a clip to secure the bag to the side of the container, preventing it from floating. Allow the steak to cook in the sous vide water bath for the desired amount of time.

Cooking times will vary depending on the thickness of the steak and your preferred level of doneness. Moreover, ensure the Sous Vide Steak Temperature also. As a general guideline, cook a 1-inch thick steak for around 1 to 2 hours for medium-rare.

Step 6: Remove the Steak From the Bag

After the steak has finished cooking sous vide, carefully remove it from the bag and pat it dry with paper towels. Removing excess moisture ensures a better sear when finishing the steak.

Step 7: Preheat a Cast Iron or Stainless Steel Skillet

While the steak is resting, preheat a cast iron or stainless steel skillet over high heat. A hot skillet is essential for achieving a beautiful sear on the steak’s exterior.

Step 8: Sear the Steak

Once the skillet is hot, carefully place the steak in the skillet and sear it for 1 to 2 minutes on each side, or until a golden-brown crust forms. Use tongs to flip the steak and sear all sides evenly. For added flavor, consider adding a knob of butter or a sprig of thyme to the skillet during the searing process.

Step 9: Torch if Desired

For an extra crispy crust or to add charred flavor, you can use a kitchen torch to torch the surface of the steak briefly. Hold the torch a few inches away from the steak and move it in a circular motion to evenly char the surface.

Step 10: Get the Edges

To ensure every part of the steak is perfectly seared, use a pair of tongs to hold the steak upright and sear the edges for a few seconds each until they are golden brown and caramelized.

Step 11: Rest and Re-Crisp

Once the steak is seared to your liking, remove it from the skillet and let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring maximum flavor and tenderness. If desired, you can briefly re-crisp the exterior of the steak in the hot skillet before serving.

Final Talk

With the help of these comprehensive guidelines, learning how to make sous vide steak is now simpler than ever. You can reliably create delicate, juicy steaks with restaurant-caliber flavor and accuracy in the convenience of your own home by following these easy steps. The process of sous vide cooking is flawless as it removes any uncertainty and guarantees consistently excellent outcomes.